Prep time
Total time
40 MIN
This big batch chicken twist on pulled pork is equally delicious as a sandwich filling, a nacho topping or served in soft tacos. Cooking it in our deliciously sweet, savoury, mild chili-flavoured sauce, in an electric pressure cooker, makes it fall-apart tender in just minutes.



  1. Add oil to electric pressure cooker and press “Saute” button. When oil is hot, brown chicken 5 minutes per side in batches; remove to plate. Add onions and garlic to cooker. 
  2. Cook, stirring occasionally, for 3 minutes. Return chicken to cooker. Stir together soup, broth, honey, chili powder and vinegar; pour over chicken. Close and lock lid; turn vent to “Seal” position. Cancel sauté function; press “Manual” button, and set cook time to 12 minutes.
  3. Let cool to release pressure (or quick release) and open as directed.
  4. Remove chicken to cutting board; with two forks, shred meat. Meanwhile, press “Saute” button; cook until liquid is simmering. Whisk together cornstarch and water; mix into cooker. Cook 1 minute or until thickened. Return chicken to cooker, stirring to coat.

Recipe Tips

  • To save time, brown your chicken in a large skillet – you can fit more in than in the electric pressure cooker.
  • Serve in soft tacos with sour cream, shredded cheese and chopped green onions. Or, serve in slider buns with coleslaw.
  • Freeze-ahead: Let cool slightly. Transfer to airtight containers and refrigerate until cold. Freeze for up to 1 month. Thaw in refrigerator or microwave before reheating.

Recipe Made With

CAMPBELL'S® Condensed Chicken Broth

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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