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.
Okay. My daughter tells me that I need to work on my food styling. I don’t even style my hair! Add to that the fact that my family is usually hovering around me, bowls and utensils in hand, as soon as something is made, and I’m not sure I could rescue enough food to style. This is what we had for dinner last night. Instant Pot Pressure Cooker Ramen Soup from No. 2 Pencil. Delicious!
By now, you know how much I love my Instant Pot. It helps me put healthy, delicious meals on the table with less time and effort. I made a couple of changes. I used chicken stock instead of water, and doubled the soy sauce. Next time, I would double the amount of spinach and maybe even add some other vegetables, like snow peas or bok choy. We added a squirt of sriracha to our soup bowls. I could have added some chili garlic sauce. It’s a great basic recipe that you can change to suit your taste.