I love cooking but, like most of you, I also feel crunched for time. I joined the Instant Pot bandwagon at the end of last year and let me tell you: It's the best appliance I've bought and the one I use the most thanks to it's magical time-saving abilities.
Since I've played around with it for a while, I thought I'd share one of my favorite lunches to pack for the week: Salsa Chicken (which I got from NomNom Paleo) with Sweet Potatoes and Cabbage Slaw! Keep in mind that you can absolutely still make this if you don't have an Instant Pot :)
Ready? Let's make it!
INGREDIENTS (makes lunch for 1 for 5 days):
5 small sweet potatoes (I LOVE the bagged sweet potatoes from Trader Joe's because they're so tiny)
1 cup water
1-2 lbs chicken breast, depending on how many oz you want (aim for 3-5oz)
Salt and any other seasoning you'd like to use, to taste
1 jar of your favorite salsa
1 bag already-made chopped cabbage slaw to save time
Avocado if desired
For the Sweet Potatoes:
- Pour 1 cup of water into your Instant Pot
- Place a steamer into the Pot
- Place your small sweet potatoes in the steamer
- Close the lid and make sure the vent is closed
- Press the Pressure Cook button and set the time to 4 minutes (or up to 10 if you like your sweet potatoes really soft)
- When the 4 minutes are up, let the Instant Pot release the pressure naturally (this can take 10 minutes or so)
- Open the lid and carefully place the cooked sweet potatoes into a bowl and let cool; once cool, you can take the skin off (it should easily slide off the potatoes)
- IF YOU DON'T HAVE AN INSTANT POT, preheat your oven to 400 degrees. Line a baking sheet with foil and place sweet potatoes on the sheet (you can poke the potatoes with a fork to make a few holes, too). Cover the sweet potatoes with foil and bake for 45-60 minutes.
For the Salsa Chicken:
- Season both sides of your chicken breasts with salt and whatever seasoning if you'd like (I love the Spice House's Chipotle Chili Powder)
- Place the chicken in the Instant Pot
- Pour your jar of salsa on top of the chicken
- Close the lid, making sure the vent is closed, press the Pressure Cook button, setting the timer for 7 minutes
- As soon as the timer goes off, open up the vent for a quick release
- Open the lid and place the chicken in a separate bowl so it can cool and not dry out
- Once cool, shred the chicken (either with two forks or with clean hands)
- IF YOU DON'T HAVE AN INSTANT POT: You can still make this in a slow cooker by following all of the same steps and then either cooking on low for 6 hours or high for 4 hours
TO PUT IT TOGETHER:
- Line up all of your Salsa Chicken fixings in a line along with your lunch containers (I love these)
- I started by putting in the sweet potatoes, and then the cabbage slaw...
- I then topped the slaw with the Salsa Chicken
- Chopped some cilantro on top
- I'll dice 1/4 of an avocado into my container daily so it doesn't get all brown and icky during the week...
And voilà! A yummy, well-balanced meal that should carry you through your day without a mid-afternoon slump that didn't take all day to make!
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