This recipe is rich with sweet and smoky deliciousness. The meat is juicy and tender, and I like to add a few tasty toppings, like sliced dill pickles and a layer of pepper jack cheese, for a boost of flavor. This can also be cooked in the slow cooker on low for 8 hours. —Ashley Lecker, Green Bay, Wisconsin
Can you freeze Pressure-Cooker Cola BBQ Chicken?
Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Ingredients
- 1 bottle (18 ounces) barbecue sauce
- 1 cup cola
- 2 tablespoons cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2-1/2 pounds boneless skinless chicken breasts
- 14 hamburger buns, split
- 14 slices pepper jack cheese
- 1 cup sliced sweet pickles
Directions
- Place the first 7 ingredients in a 6-qt. electric pressure cooker; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure. A thermometer inserted into chicken should read at least 165°.
- Remove chicken; cool slightly. Discard cooking juices, reserving 2 cups. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles.
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