- 2 1/2 pounds of chicken, I used a mix of thighs and breasts. I cut my breasts in thirds because they were HUGE
- Package of Ranch Seasoning Mix
- 1/4 cup Mayo
- 1/4 cup Heavy Cream
- 1 tsp of white vinegar
- 1 bottle of BBQ sauce (I used something both sweet and spicy)
This was easy -- and OH SO QUICK. Threw the chicken in the IP, in the measuring cup I used to measure out the Heavy Cream I added a couple scoops of Mayo (I'm terrible about measuring exactly) and the vinegar. Stirred that round to get out lumps - poured it over the chicken, poured in the entire bottle of BBQ sauce, gave the entire mess a big stir, making sure all the chicken was coated. Put the IP lid on, locked it, and cooked it at High Pressure for 6 minutes. I did a natural release (as down in about 7 minutes ... I probably would have done a quick release if I had to wait much longer)
Used the hand held mixer to "shred" the chicken -- fun but MESSY if you take the mixer out of the pot while it's going. STAND at arms length !! Then grab your rolls, and finish how you'd like. I topped mine with provolone cheese and then stuck it in a 400 degree toaster oven for about 3 or 4 minutes. Yum, Yum, Yum. And yes, I hate that word LOL