This week, I made BBQ pulled chicken and holy smokes was it delicious. Here’s a riveting screencast of me finding the recipe:

I followed the recipe pretty closely, but made a few alterations. First, I only had two chicken breasts (those things are expensive), so I roughly halved the recipe. Second, the original instructions said to use the sauté button to cook off the extra liquid after 10 minutes of natural pressure release. Perhaps because my batch was a bit smaller, there actually wasn’t any extra liquid when I open the lid. I’ll have to make sure my next recipe includes that button, so I can add it to my list of accomplishments. I shredded the tender chicken with a couple of forks, sauced it up, and threw it onto a toasted pretzel bun with some coleslaw.

Next time, though (and there definitely will be a next time) I will make a much larger batch because there are so many tasty things to do with this. Serving it over rice, working it into a salad, or putting it into little corn tortilla tacos are just a few that come to mind. Yummy!