Serves 4, prep time 5 minutes, cooking time 8 minutes
150ml of hot chicken stock
2 large boneless and skinless chicken breasts
1 sliced red pepper
½ tsp black & red pepper
1½ cups of BBQ sauce
(plus extra to serve)
4 burger buns
2 sliced tomatoes
Sliced iceberg lettuce
Classic Piccalilli (British Pickled Veggies)
Place the chicken, sliced pepper, stock in the Nutricook and season.
Close the lid and seal the pressure valve, select the pressure setting for 8 minutes on high.
When cooked, release the pressure manually, open the lid and remove one cup of broth and discard.
Using two forks shred the chicken. Stir in the BBQ sauce, replace the lid and select the warm function.
Meanwhile, toast the burger buns, set them out on serving boards, add some Piccalilli, lettuce and chicken.
Top with sliced tomato and serve with coleslaw, Gherkins and extra BBQ sauce.