Packing school lunches was a new challenge last year when Leo began Kindergarten. I settled into a routine of packing a simple bento box lunch of one protein, one veggie, one fruit, and one cheese. These chicken breasts are easy to prepare in the pressure cooker while you’re making dinner the night before, and they always come out perfectly. Half of one chicken breast, cubed, serves as the protein for one school lunch.
This is also the perfect way to prepare diced or sliced chicken breast to top salads, and the original recipe on The Kitchn includes modified instructions for making shredded chicken for tacos and other dishes.
Recipe from The Kitchn.
- 3 boneless, skinless chicken breasts
- 1 tsp. kosher salt
- 1 cup low-sodium chicken broth or water
Set the pressure cooker's trivet or a steamer basket inside the insert of a 6-quart or larger electric pressure cooker. Season the chicken with the salt and set on the trivet. Pour the chicken broth or water over the chicken.
Seal the cooker and make sure the pressure valve is closed. Set to HIGH pressure for 10 minutes. For fresh chicken, it will take about 10 minutes to come to pressure. Expect frozen chicken to take 12 to 15 minutes to come up to pressure. When the 10-minute cook time is up, do a quick release of the pressure.
Immediately transfer the chicken to a cutting board. If reserving the cooked chicken for meals throughout the week, store the breasts whole to keep them moist. Chop the chicken for immediate use in other recipes. Reserve the broth for soups and cooking grains.