Instant Pot Kale and Cabbage Chicken Bacon Salad
Try this Instant Pot Kale and Cabbage Chicken Bacon Salad recipe.
Try this Instant Pot Kale and Cabbage Chicken Bacon Salad recipe.
- 1 tablespoon dijon mustard
- 1/4 teaspoon garlic powder
- 2 tablespoons apple cider vinegar
- 1/4 teaspoon fine sea salt
- 4 cups chopped kale
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 4 strips nitrate free bacon diced
- 1 medium yellow onion slice thinly
- 1 1/4 teaspoon fine sea salt
- 1 pound boneless skinless chicken breasts cut into 1 1/2 inch cubes
- 1/2 teaspoon fine ground black pepper
- 1/4 cup low sodium chicken stock or water
- 2 cups shredded green cabbage
- 1/4 cup leftover chicken pan juices
- 1 tablespoon 100% pure maple syrup
- 1/4 teaspoon fine ground black pepper
- Carbohydrate 5.92890250040551 g
- Cholesterol 65.77089365 mg
- Fat 1.63034134730509 g
- Fiber 1.65357501567675 g
- Protein 27.2373945585825 g
- Saturated Fat 0.411399955268868 g
- Serving Size 1 1 Serving (200g)
- Sodium 996.544260211352 mg
- Sugar 4.27532748472876 g
- Trans Fat 0.403103705263771 g
- Calories 153 calories
Step-by-step
- Preheat an electric pressure cooker using the Sauté function, press the button multiple times until the display panel reads MORE.
- Add 1 teaspoon olive oil, bacon, onion, and 1/4 teaspoon sea salt to the pot.
- Stir periodically as the bacon becomes crispy and the onions caramelize, about 20 minutes.
- In a bowl, toss the chicken breasts in the remaining 1 tablespoon olive oil, 1 teaspoon salt, and black pepper.
- Remove the onions and bacon from the pressure cooker, place in a separate bowl, and set aside.
- Deglaze the pot by adding the chicken stock to the hot liner. Stir and scrape the bottom of the pan to remove any stuck-on pieces.
- Add the chicken breasts to the pot and stir to coat.
- Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position.
- Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 5.
- While the chicken is cooking, add the kale and cabbage to a large bowl, top with the onion and bacon. Set aside.
- In a bowl or jar, combine all the Tangy Mustard Vinaigrette ingredients except for the pan juices.
- When the cooker beeps, switch the vent valve from SEALING to VENTING, administering a quick release. Use caution while the steam escapes, it's hot.
- Carefully remove the chicken from the cooker with a slotted spoon and set it on top of the kale and cabbage.
- Carefully remove the liner of the pressure cooker and carefully measure out 1/4 cup of pan juices.
- Add the pan juices to the dressing jar and stir to combine.
- Toss the salad with the dressing and serve immediately.
Instant Pot Kale and Cabbage Chicken Bacon Salad: A Busy Woman's Delight
Life as a working mom is a whirlwind. Between early morning school runs, demanding meetings, and the never-ending to-do list, finding time for a healthy, delicious, and satisfying meal can feel impossible. But what if I told you there’s a recipe that can conquer your time crunch and tantalize your taste buds? This Instant Pot Kale and Cabbage Chicken Bacon Salad is my secret weapon – a quick, nutritious, and incredibly flavorful meal that's ready in a flash, even on my busiest days.
I'm not going to lie, there was a time when weeknight dinners felt like a chore, a tedious task that added to the already overwhelming stress of my day. The thought of chopping vegetables, tending to a stovetop, and then cleaning up afterwards was often enough to push me towards grabbing takeout – a choice I always regretted later, both financially and health-wise. Then, I discovered the magic of the Instant Pot. This one amazing appliance has revolutionized my cooking routine, allowing me to create delicious and wholesome meals with minimal effort and maximum efficiency.
This kale and cabbage salad is a perfect example. The Instant Pot takes care of the hard work – perfectly cooking the chicken while I attend to other things. The bacon adds a satisfying crunch and smoky flavor that balances the freshness of the kale and cabbage beautifully. And the homemade Tangy Mustard Vinaigrette is simply divine – tangy, slightly sweet, and utterly addictive. It's the perfect complement to the savory chicken and the slightly bitter greens.
The best part? This recipe is incredibly versatile. Feel free to swap out the bacon for pancetta or prosciutto, or add other vegetables like shredded carrots or bell peppers. You can even adjust the dressing to your liking – adding more or less maple syrup to control the sweetness, or experimenting with different vinegars. The possibilities are endless!
But this isn’t just a quick meal; it's a healthy one too. Packed with protein from the chicken and fiber from the kale and cabbage, this salad is a nutritional powerhouse that keeps me feeling full and energized throughout the day. It’s the perfect lunch for my busy workday, or a satisfying, lighter dinner option that doesn't require a lot of cleanup. The Instant Pot handles the majority of the cooking, and the salad itself takes only minutes to assemble. It's a win-win!
More than just a recipe, this salad represents a shift in my attitude towards cooking. It’s a testament to the fact that healthy, delicious meals don't have to be time-consuming or complicated. With a little planning and the right tools, even the busiest among us can enjoy flavorful and nutritious food that nourishes both our bodies and our souls. So ditch the takeout menus, embrace the convenience of the Instant Pot, and give this recipe a try. You might just find your new favorite weeknight meal!
Beyond the Recipe: The beauty of this recipe lies in its adaptability. Feel free to experiment with different types of greens, add other proteins like shrimp or tofu, or even use different grains to make it a heartier meal. The key is to find a balance of flavors and textures that satisfy your personal palate. Remember, cooking should be fun, not a stressful chore. So don't be afraid to get creative and make this recipe your own!
The Instant Pot Kale and Cabbage Chicken Bacon Salad is more than just a quick and easy meal; it's a symbol of self-care in the midst of a busy life. It’s a reminder that even on the most hectic days, we can prioritize our health and well-being without sacrificing flavor or convenience. And that, my friends, is a recipe for success.
Tips and Tricks for Instant Pot Success
Prepping Ahead: Chop your vegetables and measure out your ingredients ahead of time. This will significantly reduce the time it takes to prepare the salad. Store the prepped ingredients in airtight containers in the refrigerator.
Adjusting the Pressure Cook Time: If you prefer your chicken more or less cooked, you can adjust the pressure cook time. For more tender chicken, increase the time to 6 minutes. For slightly less cooked chicken, decrease the time to 4 minutes.
Choosing Your Bacon: Use the type of bacon you prefer, either regular or thick-cut. Consider a turkey bacon alternative for a lower-fat option.
Storage and Leftovers: Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld even further, creating an even more delicious salad!
Serving Suggestions: This salad is delicious on its own, but you can also serve it with a side of crusty bread or your favorite crackers.
This Instant Pot Kale and Cabbage Chicken Bacon Salad recipe is a true time-saver and a healthy, flavorful meal that will become a staple in your kitchen. Enjoy!
