Ingredients
1 bottle (18 ounces) barbecue sauce1 cup cola2 tablespoons cider vinegar1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon salt1/2 teaspoon pepper2-1/2 pounds boneless skinless chicken breasts14 hamburger buns, split14 slices pepper jack cheese1 cup sliced sweet pickles
Preparation
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 in chicken should read at least 165°.
Remove chicken; cool slightly. Reserve 2 cups cooking juices; discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. Serve on buns with cheese and pickles.
