If you want a recipe that’ll give you meals all week and only takes a few minutes to prep… You’re in the right place, bookmark or pin this page!
If you don’t have an IP, that’s ok, you can do this in a normal pot (directions below.)

You’ll need:

  • A whole chicken
  • An onion (Cut into eighths)
  • A handful of carrots (I used 5 large ones)
  • A celery (roughly chopped)
  • Water
  • 1tsp granulated garlic, 3tsp dried dill, 2tsp dried parsley, 1.5tsp smoked paprika

What to do:

  1. Throw about half the veggies into the pot
  2. Place the chicken in
  3. Add the spices
  4. Add the rest of the veggies
  5. Fill with water (a little below the max fill line in the IP)*
  6. Press pressure cook, 30 minutes
  7. When it’s done, pull out the chicken, let it cool before removing the meat**
  8. You can either store it all together, but I like to separate the veggies and the broth so I can use them for other things, but it’s up to you

* If you don’t have an IP, follow the directions but instead of pressure cooking, cover the pot with a lid and reduce heat the medium-low, and cook for 1-2 hours (until veg are soft and chicken cooked)
** Once the chicken is cool, you can pull the meat off the bone and store in the fridge to add to other dishes throughout the week

If you’re ready to get into the Mini Meals Mindset at snack time, sign up below for my Snack Staples List and join my NIFTY community (NIFTY = Nutrition Info + Feeding Tips for You!)


Hi, I'm Thalia the Dietitian. I help parents raise healthy, intuitive eaters and foster healthy food relationships with their children. I'm an Accredited Practicing Dietitian and Accredited Nutritionist. I teach nutrition to college students, author higher education materials to accompany textbooks that engages students, and I'm mum to two little ladies (and a retired guide dog lab.)


Leave a Reply

Your email address will not be published. Required fields are marked *