Remember the other day when I posted about having leftover shredded chicken?
That’s because I prepped SEVEN in the instant pot previously.
Talk about getting on top of it! This allowed me to set aside two breasts for later and use the other five for two meals that week.
What I did was make curry chicken salad, with mayo, celery, curry powder, salt and pepper.
Later I added avo and served them in whole wheat tortilla.
I added sunflower seeds and grapes too but forgot to take a pic before we dug in.
A few days later I repurposed it. This time with corn on the cob and a Hawaiian roll.
This was their first time having Hawaiian rolls and they were big fans. I had initially gotten them for this meal…
They are Hula pork sliders from the Half Baked Harvest cookbook.
I made the pork in the instant pot and woweeee the smell was something else. We were all drooling leading up to dinner.
The other components weren’t too difficult to make. I omitted the swiss cheese because I didn’t think it needed it. Also I don’t much care about swiss cheese.
Slaw, however, is one of my love languages. Cruciferous veggies and mayo are in my top ten, so duh, it’s a no brainer.
We heaped it atop those Hawaiian rolls with a slice of pineapple and pork. Please and thank you.
Looks like our instant pot was sure a useful tool this week!
