½ (16-ounce) container refrigerated cooked shredded pork in barbecue sauce*
1 tablespoon Asian garlic chili sauce
1 can (about 16 ounces) refrigerated big biscuit dough (8 biscuits)
Dipping Sauce (recipe follows)
Sliced green onions (optional)
*Look for pork in plain, not smoky, barbecue sauce. Substitute chicken in barbecue sauce, if desired.
Wrap rack with foil; spray foil with nonstick cooking spray. Poke 10 to 12 holes in foil with paring knife. Pour water into Crockpot™ Express Pressure Cooker; place rack in Cooking Pot.
Combine pork and chili sauce in medium bowl. Split biscuits in half. Roll or stretch each biscuit into 4-inch circle. Spoon 1 tablespoon pork onto center of each biscuit. Gather edges around filling and press to seal.
Arrange one third of filled biscuits in single layer on rack, spacing out biscuits as much as possible. (Biscuits should not touch.) Secure lid. Press STEAM, set temperature to HIGH and time to 5 minutes. Make sure Steam Release Valve is in the "Seal" (closed) position. Press START/STOP.
Once cooking is complete, quick release pressure. Remove buns to plate; tent with foil to keep warm. Repeat with remaining biscuits.
Meanwhile, prepare Dipping Sauce. Garnish pork buns with green onions and serve with Dipping Sauce.