Pulled Chicken-Instant Pot

Ok…so this is so simple it’s not even a recipe…but it is too good not to share.  Just made pulled chicken in the Instant Pot and it was crazy quick and easy. Going to be a new regular for me and is a great addition to my freezer stash.

Instant Pot Pulled Chicken

1 lb boneless skinless chicken thighs
1 cup broth
Season as desired. I used fresh herbs from my garden…1 leaf of thyme, a few sprigs of sage and parsley, but get creative and use what you like and try different combos…oregano and lemon…tarragon…so many options.

  • Place in the Instant Pot (or a pressure cooker).
  • Set to manual for 12 minutes.  (Poultry function would also work, which is 15 minutes of high pressure on the Instant Pot.)
  • Quick release the steam when done.
  • To shred I pulled the chicken out into a deep bowl and used my hand mixer. You just keep moving the mixer around and it shreds quickly and easily. I added a little bit of the juices from the bottom of the Instant Pot for extra moisture.
  • This is great to make ahead and freeze in single servings. I used half pint mason jars, which are freezer safe. Vacuum sealing would be another great freezer option. This makes a great addition to my freezer stash.
  • Save the juices (you know I hate to throw anything out!) and freeze them in a freezer safe size mason jar or in a silicone mold for the next time you need a little broth. The broth it made was really tasty with the meat juices and herbs and I am assuming it would be a good low histamine broth option.

*Shown served with braised collard greens, oven roasted carnival squash and some Crispy Parsnip Peel Curls.

Squash Sprouts…The Silver Lining 

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Recently the pressure steam release valve from my Instant Pot went missing. I scoured the kitchen in search of it, but to no avail. In a last ditch effort I went to the compost pail we have right outside our kitchen door to see if it might have accidentally made it into the compost collection. With trepidation (and for good reason, pretty stinky!!) I dumped that bucket into a wheel barrow to rummage through…ugh, I can still recall that smell. Sadly it was not there. I transferred the contents of the wheel barrow to the compost bin and then rinsed the wheel barrow with the hose right next to my raised bed, dumping the few remaining contents onto the grass and rinsing again. A few days later….lo and behold, the silver lining to my smelly compost story…there were squash sprouts growing in the ground!  I quickly googled and found that they are indeed edible.

Next step was doing it on purpose.  I always LOVE to find purposes for something I was going to toss in the compost bin or trashcan…think Oven Roasted Leek Greens, Oven Roasted Cauliflower Leaves or Crispy Veggie Peel Curls!  So the next time I was prepping carnival squash I chopped the squash in half and scooped and saved the raw seeds…I didn’t even fuss over separating them from the little bits of orange flesh I scooped from the center of the squash. I dumped the raw seeds into a clay pot filled with seed starter soil and covered with a thin layer of more soil. Within days those had sprouted too…and they were yummy. I have since tried butternut and delicata seeds and both have worked and are tasty. They are best when they are smaller, before they form “true leaves”, as they get a little fuzzy when they get larger, though still edible and certainly would be tasty as cooked greens.
Not ready to plant them, no problem…you can throw the seeds into a ziplock bag and store them in the fridge until you are ready to start a batch, which might even increase their chances of germination, although I had no trouble putting them straight into a pot…Give these a try and let me know what you think!

P.S.  I was just out there and some of those original sprouts have now turned into plants with their “true leaves”. Grow where you are planted, right?!
Note to self…I think we need to re-sod.

Butternut Squash Soup

This delicious dairy free soup is naturally sweet and creamy. It is super easy to make and freezes well. Lately I have been making batches of different creamy veggie soups and freezing them in silicone molds. Once frozen I pop them out and store in ziplock bags in the freezer. Right now I have 4 or 5 different variations in my freezer door which allows me to rotate flavors a little. Continue reading