Step 1

For the sauce, in a small bowl combine the first six ingredients (through rice vinegar). For the Snow Pea Slaw, remove 1 tsp. zest and squeeze 1 Tbsp. juice from lime. In a medium bowl combine the mayonnaise, lime juice and zest, and sugar. Add snow peas, carrots, and green onions); toss to coat. Cover and chill until ready to serve. Prepare as directed using desired cooker, below.

Step 2

In a 3 1/2- to 4-qt. electric or stove-top pressure cooker combine chicken and onion. Drizzle with chicken broth and 1/3 cup of the sauce. Lock lid in place. Set an electric cooker on high pressure 10 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Using a slotted spoon, remove chicken and onions from cooker; discard cooking liquid. Shred using two forks; transfer to a bowl or serving dish. Add the remaining sauce; toss to coat. Serve chicken mixture on buns with Snow Pea Slaw.

Step 3

In a 3 1/2- to 4-quart slow cooker combine chicken and onion. Drizzle with chicken broth and 1/3 cup of the sauce. Cover and cook on low 6 hours or high 3 hours. Using a slotted spoon, remove chicken and onions from cooker; discard cooking liquid. Shred using two forks; transfer to a bowl or serving dish. Add the remaining sauce; toss to coat. Serve chicken mixture on buns with Snow Pea Slaw.