Skip The Crock-Pot: This Is The Best Shredded Chicken Technique

The best slow-cookers, Crock-Pots included, can make reasonable shredded chicken, but the process takes hours. That's fine if you need something for dinner and have prep time in the morning, but not when you need a quick meal. Instant pots can just do things that Crock-Pots can't, and cooking quickly is chief amongst them. An Instant Pot can transform boneless breasts into dinner in 10 to 15 minutes at high pressure. While the pot does take some time to come to pressure, the process is still significantly shorter than a slow-cooker session.

It's not just speed, either—there's also a textural benefit. Chicken contains a protein called actin which starts to denature at around 150 degrees Fahrenheit. When that happens, muscle fibers get firmer and shorter and push out more liquid, which is why breasts that sit too long in a Crock-Pot can get dry and tight. In an Instant Pot, 10 minutes is the baseline for fresh boneless breasts though cooking times will vary based on size and thickness; large breasts may take more time. In either case, make sure you check that the internal temperature has hit 165 degrees Fahrenheit (the U.S. Department of Agriculture's minimum safe temp for poultry). 

Your Instant Pot will deliver when it comes to a faster cooking time and better texture, but you can't forget flavor — your cooking liquid and some smart additions added after shredding are key.

For flavorful Instant Pot shredded chicken, you can't neglect your cooking liquid. It can deliver tremendous flavor, especially if you spice it up with some herbs or seasonings. Sprinkle in salt, chili powder, cumin, even saffron or coriander if you're feeling bold. You can even toss in a splash of salsa verde or enchilada sauce if tacos are on the menu.

You also shouldn't treat this dish as finished as soon as you pop the lid off of your Instant Pot. Reserve  some of that flavorful cooking liquid, then shred the chicken while it's still piping hot. Use two forks if you want big, "rustic" strands, or grab a hand mixer for very even shreds. Stir a little of the pot liquid back in and it'll help rehydrate the meat (and allow some of that extra flavor to sink down into it).

Next incorporate some additional final flavors. Try lime juice or pickle brine for some acid in your taco chicken or toss your chicken with barbecue sauce for a pulled-chicken sandwich. If you're going to make a chicken salad or something in the neighborhood of a chicken-and-rice casserole, be sparing with the seasonings and let the broth do most of the work.You can even shred thighs for a slightly different flavor profile — the additional fat and richness are great for enchiladas or sandwiches. 

While you can mix thighs and breasts in the same pot, be aware that they may cook at different speeds, primarily depending on size.