I love going to the DI and looking in their book section for any amazing books for cheap. I found a great find in this book called Pressure Perfect by Lorna Sass for only $3.00. The barbecue sauce was for ribs, but I changed the recipe a little bit for the shredded chicken for sandwiches.
Shredded Chicken in a Barbecue Sauce
For the Chicken:
1 1/2 lbs. chicken tenders or chicken breasts cut in two pieces and not too thick.
1 cup water
Add 1 tsp. salt
Pressure 8 minutes+4 minutes natural release, then quick-release.
Cool the chicken and then cut or shred the chicken.
For the Barbecue Sauce:
1 cup catsup
1 cup tomato sauce or more
1/4 cup molasses
3 tbsp. Dijon mustard, preferably whole-grain
2 tbsp. red wine vinegar
2 tbsp. Worcestershire sauce
1 tsp. Tabasco sauce or other hot sauce. Can add more or less depending on how hot you like it.
1 tsp. powdered garlic, next time I will probably add real garlic.
A few drops of Liquid Smoke.
I put the cut up chicken in a crock pot added the mixed barbecue sauce and let it cook on low for a couple of hours. If it isn't sweet enough add any kind of sweetener, same with the other ingredients. If it isn't saucy enough add more catsup or tomato sauce.