Knowing we want to eat healthy, whole foods is easy. But finding the time and energy to get something on the table can be difficult. That’s part of why my Instant Pots (yes, I have two) are my best friends in the kitchen.
Since we raise pastured chickens for meat, I always have whole frozen chickens in the freezer. And I know most three to four-pound frozen chickens will fit into my five quart instant pot.
I usually sprinkle in a little salt, pepper, and, sometimes, oregano on the frozen bird. I toss in an onion, quartered, and a few cloves of garlic or some Frontier brand garlic powder. I add about a cup of water and set the Instant Pot on high pressure for about 55 minutes. It will take a while for the Instant Pot to get up to pressure, but in close to an hour and 15 minutes, I’ll have an entire chicken ready.
Add some sides, and dinner is ready.
Sometimes, I add a jar of salsa to the pot and five minutes to the cooking time, so I’ll have shredded chicken meat for an easy Mexican dish. If I have pressure canned beans on hand, I can add rice to my second instant pot (or grab some from the freezer), and we have all the ingredients for burrito bowls. (Sour cream and cheese are staples at our house.)
When I want even faster “homestead fast food” pressured canned “meals in a jar” get the job done.
Do you have any tricks or favorite meals for days when you are too exhausted to even think about cooking an elaborate meal? I’d love to read your comments below.