Cooking chicken breasts in the pressure cooker gives you instant morsels to use for casseroles and salads. Simple, quick, and easily stored for future meals, this is my go-to recipe when chicken is on sale and I can save a bit of money.
MAKES: ABOUT 6 CUPS
INGREDIENTS:
- 11/2 cups chicken stock (page 19) or store-bought chicken broth
- 8 skinless, boneless chicken breast halves
INSTRUCTIONS:
- Combine the stock and chicken in the pressure cooker, stacking the chicken to fit.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Remove the chicken to a cutting board.
- Strain the broth and reserve for a later use (refrigerate for up to 4 days or freeze for up to 6 months).
- If using the chicken for a salad, chop into 1/2-inch dice. Or shred it for a Mexican dish.
- If not using right away, cool and refrigerate for up to 3 days or freeze in airtight containers for up to 3 months
