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Instant Pot Winter Chicken Panzanella Salad

Instant Pot Winter Chicken Panzanella Salad
Food Network
Prep Time
1h 5 min
Yields
4 - 6 servings

The rich flavours of the cooking liquid are soaked into toasted bread cubes, which get tossed with winter’s best greens for a quick weeknight dinner.

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ingredients

8
ounce sourdough bread, cut into 1-inch cubes
¼
cup schmaltz (chicken fat), melted
Kosher salt and freshly ground black pepper
4
slice pancetta
lb(s) boneless, skinless chicken breasts
2
tbsp unsalted butter
2
large bunches rainbow chard (about 2 lbs), leaves roughly chopped and stems chopped into 1/4-inch pieces
1
large leek, white and light green parts only, sliced thin into half moons
½
cup dry white wine
1
tbsp fresh thyme leaves
Lemon wedges, for serving
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directions

Notes

Special equipment: a 6- or 8-quart Instant Pot® multi-cooker. Cook’s Note: settings may vary on your Instant Pot® depending on the model.

Step 1

Preheat the oven to 450ºF. Toss the bread cubes with 2 tablespoons schmaltz, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread out on a baking sheet and bake until deep golden and crispy, 10 to 12 minutes. Transfer to a large bowl and set aside. Place the pancetta on the same baking sheet and bake until crispy, 2 to 3 minutes. Transfer to a paper-towel lined plate and let cool, about 5 minutes. Crumble the pancetta and set aside.

Step 2

Meanwhile, sprinkle the chicken breasts with 1/2 teaspoon salt and a few grinds of pepper. Set a 6-quart Instant Pot® to saute on high (see Cook’s Note) and wait for it to say “hot” (this should take about 4 minutes). Add the butter and the remaining 2 tablespoons schmaltz and stir until the butter melts, about 1 minute. Add the chard stems and the leeks and cook, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Stir in the wine, thyme, 1/2 teaspoon salt and a few grinds of pepper. Turn the machine off and add the chicken breasts.

Step 3

Follow the manufacturer’s guide for locking the lid and preparing to cook. Set the pot to pressure cook on high for 6 minutes. After the pressure cook cycle is complete, follow the manufacturer’s guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Transfer the chicken to a medium bowl and shred. Add the chard leaves to the pot and stir constantly until wilted, 1 to 2 minutes. Fold in the bread cubes and the shredded chicken and stir until well combined. Serve in bowls with the pancetta on top and lemon wedges on the side.

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