2 cups water
1 cup white vinegar
1/4 cup sugar
1 tablespoon reduced-sodium chicken base
1 teaspoon crushed red pepper flakes
3/4 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts
6 whole wheat hamburger buns, split, optional
1In a 6-qt. electric pressure cooker, mix the first six ingredients; add chicken. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 5 minutes.
2When finished cooking, allow pressure to naturally release for 8 minutes, then quick-release any remaining pressure according to manufacturer's directions.
3Remove chicken; cool slightly. Reserve 1 cup cooking juices; discard remaining juices. Shred chicken with two forks. Combine with reserved juices. If desired, serve chicken mixture on buns.
This recipe contains less then 350 Calories per serving.
Prep/Total Time: 25 min.
Makes 6 servings