COURSE:
Lunch, Main Course, Side Dish, Snack

Product:
Instant Pot Pro Multi-Cooker 5.7L

Ingredients

Chicken

• 4 chicken breasts (about 170 grams each)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 250 ml chicken stock

Salad

• 570 gram jar butter beans
• 570 gram jar chickpeas
• 160 grams chargrilled artichokes
• 250 grams sugar snap peas
• 180 grams asparagus
• 200 grams feta
• 1 lemon

Dressing

• ¼ cup mayonnaise
• ¼ cup yogurt
• 1 tablespoon capers
• 1 small handful basil
• 1 small handful parsley
• 1 pickled green chilli
• 1 clove garlic
• 1–2 teaspoons lemon juice
• 1 tablespoon artichoke oil

Instructions

1. Add the 4 chicken breasts (about 170 grams each) to the Instant Pot and season with 1 teaspoon salt and 1 teaspoon black pepper. Pour in 250 ml chicken stock, seal, and cook on low pressure for 3 minutes, then allow a 5–6 minute natural pressure release. Adjust slightly depending on size. Remove the chicken and rest for 5 minutes — it should reach 75°C/167°F internally.
2. While the chicken cooks, trim the woody ends from the 180 grams asparagus and cut into bite-sized pieces. Slice the 250 grams sugar snap peas into thirds. Set both aside.
3. Make the dressing by combining ¼ cup mayonnaise, ¼ cup yogurt, 1 tablespoon capers, the basil, parsley, 1 pickled green chilli, 1 clove garlic, and 1 tablespoon artichoke oil. Blend until smooth and vibrant green, then stir in 1–2 teaspoons lemon juice and season to taste.
4. Drain and rinse the 570 gram jar butter beans and 570 gram jar chickpeas and add to a large bowl. Finely zest the 1 lemon over the beans. Chop the 160 grams chargrilled artichokes and add them in, then crumble in the 200 grams feta.
5. Switch the Instant Pot to sauté mode using the remaining stock. Add the asparagus and cook for 1–2 minutes until just tender but still bright, then remove with a slotted spoon and add to the beans. Repeat with the sugar snap peas, cooking for about 1 minute so they stay crisp.
6. Allow the stock to simmer and reduce until only a small amount remains, concentrated and glossy, then turn off the heat.
7. Dice the rested chicken into bite-sized pieces and add to the bowl. Pour over the reduced stock and toss everything together. Taste — it should be lightly seasoned, with the dressing bringing everything together.
8. Divide the dressing between jars (about 6–7 depending on size), then spoon the salad mixture over the top, keeping the greens closer to the top if possible to maintain colour.
9. Seal and refrigerate for up to 3–4 days.

Notes

This recipe is perfect for multi-cookers like the Instant Pot Pro Multi-Cooker 5.7L in Coconut White.

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