Guest Column - Amanda Soares
Hopefully by now youʼve gotten your hands on:
A big-ass Instant Pot
A Costco membership
An 8x8 baking dish or at least a good brownie pan
because without them, this installment is going to be reeeeeeeally boring for you. (Youʼve been warned!)
Today weʼre going to talk CHICKEN PREP.
AND! Because youʼve been so patient waiting for episode #2, Iʼm going to let you in on the secret of my delicious and nutritious CAULIFLOWER-BEEF STUFFED PEPPERS.
You can thank me later.
First up: CHICKEN! Donʼt blink or youʼre really going to miss this.
Itʼs going to take you THREE MINUTES or less to get it together, and then youʼre going to eat like a BOSS
All. Week. Long. Yes, itʼs that easy.
Yes it will keep that long.
Yes itʼll be moist and perfect and amazing.
Itʼs amazing because it is VERSATILE.
An often overlooked part of food prep is VERSATILITY.
The more things you can make with one component, the less sick of it youʼll get, basically.
For prepped chicken, you can eat it straight out of the storage container for a quick delicious protein snack. You can shred and throw in salads, put on a sandwich, or in a lettuce wrap, add to a stir-fry, put some curry or bbq or jerk sauce on it, shred it into a taco or burrito, add it to rice and beans.
Cold, hot, microwave it…. Have fun with it.
This is why chicken is one of my go-to meal prep staples week after week. Hereʼs how you knock it out:
STEP 1— GET THYSELF TO COSTCO and get yourself a giant pack of organic chicken breasts.
Like 5 or 6 pounds of boneless skinless raw breasts.
STEP 2— GET OUT YOUR GIANT INSTANT POT. Put 3 cups of water in it.
STEP 3— SEASON THE COOKING WATER by adding 2TBS of salt and 2TBS black pepper to the water. STIR IT UP.
(******BEEFBEAR LEVEL + TIP: this is the step later on…. When youʼre getting fancy in the future, you can play with the cooking water and add things like lemons, garlic, ginger, or whatever spices you like to party with and get a different FLAVOR PROFILE. Because once you realize how ridiculously fucking easy this is to do youʼre totally going to come back and play with this recipe A TON.)
STEP 4— put all that chicken in the instant pot water you just made. Layer it in and fill that pot. Donʼt be a dumbass and go past the “MAX FILL LINE” on the Instant Pot, nobody will be able to help you. If thereʼs not at least A LITTLE water on the top layer of chicken at this point, top it off. You DO NOT have to submerge the chicken. Just make sure thereʼs at least some water up at the top to hang out and poach it.
STEP 5— Close the Instant Pot, close the vent to SEALING, hit MANUAL at high pressure for 30 MINUTES and walk away because youʼre golden and you nailed it.
Whether you come back 40 minutes or 3 hours later…. Your masterpiece of cooking magic will be intact.
When you return, let the pressure out if there is any left, open that lid, and BEHOLD your delicious falling-apart chicken.
Remove carefully with tongs or a big spoon into containers or a giant ziploc bag. You may have to use a straining spoon to get the last juicy bits out because you just made chicken so delicious it is FALLING APART. Go you!
(********BEEFBEAR LEVEL + TIP: strain out that cooking liquid and put it in jars because itʼs gonna be tasty-ass chicken stock full of flavor. Make your rice with it, make your beans with it, sautéed veggies in it, or add veggies and more water to taste and make yourself some delicious SOUP.)
NOW THAT YOUʼRE CHICKEN GAME IS ON POINT….. LETʼS PARTY WITH PEPPERS!!!
While you were at Costco, I know you ALSO picked up some: diced tomatoes (2 cans)
a sleeve of 6 bell peppers (you need 5 of them. Use #6 for a snack, you saucy savage.)
a 2lb bag of organic riced cauliflower (weʼre using 1lb) some big-ass (1.33lb) packages of organic ground beef,
right? RIGHT! Letʼs do this!
Youʼre gonna have lunch ALL WEEK NOW. Just you wait.