SUPER EASY / FEWER THAN 10 INGREDIENTS / FAST/SLOW / NATURAL RELEASE / CAN BE GLUTEN-FREE / FREEZES WELL
All-American Pulled Chicken
6 servings
Root beer in pulled chicken? Stick with us. First off, what’s more American than root beer? And second, it makes for a mix of herbal and sweet flavors that bring a subtle complexity to the sauce. Okay, so maybe the recipe isn’t “all-American.” Maybe we named it so in the hope it will become the standard, made with chicken breasts for a faster, less fatty, and more meaty pulled chicken.
¾ cup root beer (do not use diet)
2½ pounds boneless skinless chicken breasts, preferably two or three giant breasts
2 small red onions, thinly sliced and broken into rings
6 tablespoons barbecue sauce of any sort, just not a chunky or creamy sauce
2 tablespoons Worcestershire sauce
1 teaspoon ground black pepper
½ teaspoon garlic powder
1. Pour the root beer into a 6-quart cooker. Add the chicken and stir well. Scatter the onions over the top, then dollop or sprinkle the barbecue sauce, Worcestershire sauce, black pepper, and garlic powder over everything. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set level for: MAX
The valve must be: 
Set the time for: 18 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: MEAT/STEW, PRESSURE COOK, or MANUAL
Set level for: HIGH
The valve must be: Closed
Set the time for: 25 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: SLOW COOK
Set level for: HIGH
The valve must be: Opened
Set the time for: 2 hours with the KEEP WARM setting off (or on for no more than 1 hour)
If necessary, press: START
3. If you’ve used a pressure setting, when the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes.
4. Unlatch the lid and open the pot. Use two forks to shred the chicken in the pot. Stir well, then set the lid askew over the top for 5 minutes to allow the meat to continue to absorb the sauce.