Submitted by Marc A. Brown
6 boneless skinless chicken breasts (or a 2.5 pound bag of frozen breasts, thawed)
2 lb box chicken broth (may use water)
3-4 T Liquid Smoke
Barbecue sauce to taste (I use approx. one-half to one full 24 oz bottle)
Place chicken breasts and chicken broth in pressure cooker. Add Liquid Smoke.
Seal cooker and heat, following cooker's instructions. After cooker reaches pressure, cook at pressure for approximately 40-45 minutes.
Following cooker's instructions, release pressure and remove chicken. IT IS VERY IMPORTANT TO FOLLOW THE INSTRUCTIONS FOR YOUR PRESSURE COOKER. FAILURE TO DO SO MAY RESULT IN SERIOUS INJURY.
Shred chicken finely and mix barbecue sauce throughout to desired taste and moistness.
Because this recipe can be stringy, it is very important to ensure that the chicken is finely shredded and that you eat it with a knife to cut up long pieces. It is also not recommended for new post-op patients.
For leftover ideas, see recipe for BBQ Chicken Pizza.