The modern, programmable pressure cooker, with its set-it-and-forget-it attitude, has become a staple tool in our busy kitchen. In the past two weeks, we have easy-steamed five whole chickens! Much of the meat was spread in a thin layer in freezer bags and frozen flat for future feasts. When you freeze a thin layer, it’s easy to break apart and only pull out what you need when you need it.
Pressure Cooker Steamed Chicken falls off the bone for simple shredded chicken to add to countless dishes. Below are some ideas for quick and manageable meals…
Enchiladas
Wrap cheese and chicken in tortillas and place in a greased baking dish. Cover with your favorite enchilada sauce and bake in oven preheated at 350F for 20-25 minutes, until cheese is melted and sauce is boiling. Top with your favorite fixings: cheese, crema, cilantro, olives, green onions, or extra sauce. Enchiladas make great leftovers, just save some sauce in case the tortillas soak up more moisture in the refrigerator. Note: If your tortillas are stiff, steam before rolling and placing in pan so they don’t crack apart.
Chicken Quesadillas
Heat tortillas in a pan, add half of the cheese to one side, top with shredded chicken and hot sauce, add the rest of the cheese, cover with second tortilla (or fold over other half if using a large tortilla). Heat and flip until cheese is fully melted. Note: If your chicken is cold, heat ahead of time in toaster oven, pan, or microwave.
Chicken Noodle Soup
Heat some of your trusty Chicken Bone Broth in a large stockpot. Add diced onions, carrots, and tomatoes, and various vegetables like peas, broccoli, celery, cauliflower, collard greens, etc. Spice up with seasonings like: black pepper, garlic powder, cumin, basil, oregano, and don’t forget the salt. Let boil to cook the vegetables. For the last ten minutes or so of cooking, add a couple of handfuls of your favorite pasta. Cook al dente. Adding tamari at the last minute provides a great, earthy flavor.
Chicken-Topped Salads
Shredded chicken on top of a huge salad is also a staple around here. Some ideas:
- Baby greens, tomato, shredded carrots, avocado, chicken, cotija cheese, topped with:
- Chile-lime vinaigrette: avocado or olive oil, apple cider vinegar, and TJ’s Chile Lime spice mix (salt, chili powder, and lime juice)
- Baby greens, tomato, shredded carrots, chicken, sliced or diced hard-boiled eggs, black pepper, feta, artichoke hearts, topped with:
- Greek-style vinaigrette: avocado or olive oil, apple cider vinegar, red wine vinegar, salt, black pepper, oregano, coriander, garlic powder, marjoram, and lemon juice
- Baby greens, dried cranberries, thinly-sliced apple, candied pecans, goat cheese, and chicken topped with:
- Simple avocado or olive oil and your favorite vinegar (like balsamic, red wine, or apple cider)
Other Ideas
Chicken Chili
Tortilla Soup
Chicken Casseroles
Chicken Pot Pie
Tacos
Pulled Chicken for BBQ sandwiches
Chicken Salad
Chicken Lasagna
Chicken Alfredo
If you have more ideas, we’d love to hear them! Any questions, please contact us at info@thompsontablefarm.com.
Enjoy!!