Combine all of the ingredients, except for the meat, in the pressure cooker.
Add the meat and coat well with the sauce. Season with salt and pepper. Cover and select the Meat function. Set the machine to cook for 40 minutes.
Let the pressure release naturally (about 15 minutes). Once the pressure is released, remove the lid. Remove the meat from the pressure cooker. With a fork, shred the meat, discarding any excess fat.
Meanwhile, select the Sauté function and reduce the cooking liquid by half, about 10 to 20 minutes for a thick, syrupy sauce (see note). Return the shredded meat to the pressure cooker and mix to coat well with the sauce. Adjust the seasoning. Serve with cornbread, polenta or in a sandwich.
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To save time, you can skip step 4 and serve the shredded meat with the cooking liquid as is.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.