PRESSURE-COOKER CAROLINA-STYLE VINEGAR BBQ CHICKEN

I live in Georgia but I appreciate the tangy, sweet and slightly spicy taste of Carolina vinegar chicken.

—Ramona Parris, Canton, GA

Takes: 25 min. • Makes: 6 servings

• 2 cups water
• 1 cup white vinegar
• ¼ cup sugar
• 1 Tbsp. reduced-sodium chicken base
• 1 tsp. crushed red pepper flakes
• ¾ tsp. salt
• 1 ½ lbs. boneless skinless chicken breasts
• 6 whole wheat hamburger buns, split, optional

1. 1. In a 6-qt. electric pressure cooker, mix the first 6 ingredients; add chicken. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes.
2. 2. Allow pressure to naturally release for 8 minutes. Quick-release remaining pressure.
3. 3. Remove chicken; cool slightly. Reserve 1 cup cooking juices and discard remaining juices. Shred chicken with 2 forks. Combine with reserved juices. If desired, serve chicken mixture on buns.

½ cup: 135 cal., 3g fat (1g sat. fat), 63mg chol., 228mg sod., 3g carb. (3g sugars, 0 fiber), 23g pro. Diabetic exchanges: 3 lean meat.