From the April/May 2019 issue
PREP TIME: 15 MINUTES
COOK TIME: 13 MINUTES
SERVINGS: 4

Ingredients

  • 2 TBSP avocado oil
  • 1lb boneless, skinless chicken breasts, cubed dried basil
  • 1/2 tsp dried parsley
  • 1/2 tsp ground turmeric
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp kosher salt
  • 1/2 cup water
  • 2 TBSP toasted pine nuts
  • 1 cup arugula, chopped
  • 1 cup Swiss chard, chopped
  • 1/2 cup spinach, chopped

Directions

  1. Pour the avocado oil into the Instant Pot, then add the chicken, basil, parsley, turmeric, pepper, salt, and water. Close the lid, set the pressure release to Sealing, and select MANUAL/PRESSURE COOK. Set the Instant Pot to 13 minutes on high pressure and let cook.
  2. In a large bowl, gently toss together the pine nuts, avocado, kale, arugula, chard, and spinach.
  3. When cooking is complete, carefully turn the pressure valve to Venting. Open the lid and remove the chicken, straining out any liquid. Let cool, then add to the bowl with the veggies. Toss to combine and serve.