Shredded chicken is a versatile protein that can be used in many types of meals. Unfortunately, most of the chicken in our markets is raised on a diet of corn and soy. Chicken fed corn and soy has a higher omega-6 content than pasture-raised chicken that forages for itself. Avoid high-volume commercial chicken, no matter how enticing the price may be. The best chicken is often mail-order frozen from specialty farms, or from a local farmer if you happen to live nearby.

Start with two or three boneless chicken breasts.

Spread a thin layer of oil on the bottom of the Instant Pot. You can use olive oil, duck fat, tallow, or even ghee.

Place the breasts in the pot.

Add one cup of water for a 6-quart pot or 1.5 cups of water for an 8-quart pot.

Close the lid and pressure cook on high for 9 minutes.

Allow for natural decompression for another 9 minutes.

Remove them from the pot and place them in a glass container. Shred them while they are still hot.

Cover while still hot.

Enjoy now or refrigerate for later.