Want to spend less time during the week on meal prep, but aren’t sure what do? Our Culinary Content Manager, Sandy Wolner shares her best meal prep ideas and shows you how to batch-cook chicken in the pressure cooker one night and use it to make a variety of chicken recipes throughout the week.
High heat and a short cooking time means pressure-cooked food retains more nutrients compared to other cooking methods. So healthier meals are faster and easier to make.
Reinvent yesterday’s ingredients with interchangeable cooking plates, versatile settings, and a temperature probe that helps you cook food the way you like.
The titanium-coated stainless steel blades slice through food easily, and the spring-loaded design makes shredded pork and chicken a cinch.
It combines the strength and durability of steel with the superior heat conduction of aluminum—just like the pans professionals choose.
Easy Chicken Dinner
Pressure cook 2-4 lbs. chicken. While the chicken cooks, prep and roast bell peppers and prepare the orzo according to the package. When the chicken is done cooking, chop it all up and set aside about half for another meal. Put the remaining chicken back into the pressure cooker with your favorite barbecue sauce and simmer until it’s all combined. Then add the chicken, orzo, and roasted bell peppers to a bowl and dinner is served!
There are so many ways to use leftover chicken—chicken salad, paninis, soups, fajitas, and tacos. Sandy’s quesadillas take almost no time. Warm up leftover bell peppers and chopped chicken with black beans on a griddle for a few minutes until warm. Add the warm filling to tortillas shells with cheese and fold in half. Close our griddle and cook for two to three minutes.
Sandy's Meal Prep Tips
- Make extra portions of protein.
- Keep seasoning simple for “blank canvas” proteins.
- Prepare your family’s favorite veggies in different ways.
- Let food cool before storing.
- Cooked chicken last 3–4 days in the fridge.
- Cooked peppers last 5 days in the fridge.