•  Add the chicken and seasonings, but not the barbecue sauce, to the electric pressure cooker.
• Lock the lid into place, close the pressure valve, and manually set to cook on high pressure for 15 minutes if chicken is thawed or 20 minutes if chicken is frozen.
•  Once the cooking time is complete, carefully turn the pressure valve to "venting" and do a quick pressure release. Be sure to turn the vent away from your body to avoid burns.
• Use tongs to remove chicken from the pot and transfer to a cutting board. Use two forks to shred the chicken, then return chicken to the pot.
• Change setting on your cooker to "simmer" or "saute" and add barbecue sauce. Stir until warm, or allow chicken to simmer for 5 minutes in the sauce for the best flavor.

Coleslaw Instructions

• Place coleslaw vegetables into a serving bowl and set aside.
• In a small bowl, use a whisk to combine mayonnaise, apple cider vinegar, Dijon mustard, celery salt, and black pepper. Taste and if desired, season with kosher salt and additional black pepper.
• Toss coleslaw vegetables with the dressing and use immediately, or store covered in a refrigerator for up to 5 days.

Serving Suggestions

• Slice slider buns in half. Add shredded BBQ chicken to bottom half, top the meat with a scoop of coleslaw, then add the top bun.
• Serve with mustard potato salad and bbq baked beans.