It is no secret that I LOVE my Instant Pot. I don’t only use it for full recipes. It is also great for proofing bread, making rice and… cooking chicken for my salads. This morning I put a cup of chicken stock into my Instant Pot, popped two chicken breasts into my vegetable steamer, seasoned with salt, pepper, and garlic powder, and then pressure cooked them for 6 minutes. I let the Instant Pot slow release for 10 minutes, and then the chicken rested for another ten.
I dressed this yummy salad with this amazing Chipotle Lime Salad Dressing from tasty.co. Don’t worry. It’s not too spicy. Just the right amount.