Weekly Meal Plan: Soy-Braised Chicken, Beans and Greens, and a Super Green Stir-Fry

Everyone’s favorite multi-cooker shows its versatility this week: On Sunday you’ll pressure-cook a big batch of beans in the Instant Pot (no pre-soak required!). Those beans go into a luscious pot of greens, beans, and sausage on Monday, which makes enough to nextover into a pasta dinner later in the week.

But don’t put away that Instant Pot just yet! You’ll need it again on Tuesday, when you’ll use it to cook a double-batch of rice. That goes with Filipino-style chicken adobo one night, and stir-fried steak with spring vegetables another. And you’ll use the Instant Pot one last time on Friday, steaming broccoli to serve alongside a nextovered chicken-and-soba noodles dish.

All the details for your week of pressure cooking are below. But first, the grocery list:

Pantry

• Extra-virgin olive oil

• Peanut oil

• Kosher salt

• Black pepper

• Dried crushed red pepper

• Dried bay leaves

• 1 1/2 lb. dried large lima beans

• 16 oz. low-sodium chicken broth

• Distilled white vinegar

• Soy sauce

• Oyster sauce

• Mirin (Japanese rice wine)

• Unseasoned rice vinegar

• 1/2 lb. dried buckwheat noodles such as soba noodles

• Chinese black vinegar

• Asian chile oil containing sesame oil (such as Chiu Chow Chili Oil from Lee Kum Kee)

• Brown sugar

• White sugar

• Cornstarch

• White rice

• 12 oz. short pasta, any shape

• Soy nuts (roasted salted soybeans)

Produce

• 3 heads garlic

• 1 large onion

• 1 bunch rosemary (optional)

• 1 large head escarole

• 3 green chiles (such as serrano or jalapeño)

• 1 lb. green beans

• 1 bunch asparagus

• 8 oz. sugar snap peas

• 1 (2”) piece ginger

• 9 scallions

• 1 bunch broccoli

• 1 lemon

Dairy

• 2 oz. Parmesan cheese

Butcher’s Counter

• 12 Italian sausages (about 3 lb.)

• 2 oz. prosciutto

• 8 skin-on, bone-in chicken thighs

• 8 chicken drumsticks

• 1 lb. sirloin steak

Bakery

• Crusty bread

SUNDAY: Big-Batch Instant Pot White Beans
All you need is ten minutes and an Instant Pot to make this big pot of beans—and you don’t even have to babysit it, because the IP will keep it at a safe temperature for hours after the beans are done. Reserve eight cups of beans and soaking liquid to use this week, and freeze the rest for future bean emergencies.

MONDAY: Escarole with Italian Sausage and White Beans
Yesterday’s eight cups of beans go into tonight’s dinner, which makes enough for 6 servings—refrigerate the leftovers for Thursday. (Swap chicken broth and a squeeze of lemon juice for the recipe’s white wine if you like.) Serve with crusty bread—otherwise all those saucy juices will go to waste.

TUESDAY: Easiest Chicken Adobo with Rice and Steamed Green Beans
Tonight you’re cooking a double-batch of Filipino-style soy-and-vinegar chicken, which will nextover for Friday. While that’s simmering, steam the green beans on the stovetop and make a double batch of white rice in the Instant Pot. (That’s right—in addition to all the pressure cooking functions, the IP’s also a pretty sweet little rice cooker.) Pull the leftover chicken meat from the bones, and refrigerate it separately from the extra rice.

WEDNESDAY: Steak and Spring Vegetable Stir-Fry with Rice
Like any stir-fry, tonight’s dinner comes together quickly. Before you turn on the burner, reheat the rice in the microwave or a steamer basket set over simmering water, and make sure you’ve got all your chopping and measuring done.

THURSDAY: Sausage, Greens, and Beans Pasta
Thanks to Monday’s escarole mixture, tonight’s pasta dinner requires nothing more than cooking some pasta and tossing it with some reheated leftovers. (Hot tip: Before draining your pasta, reserve a half-cup of the pasta-cooking water and use it to loosen the leftovers and make them saucy.)

FRIDAY: Spicy Buckwheat Noodles with Chicken with Steamed Broccoli
The soy-scented chicken meat you pulled from the bones on Tuesday replaces the poached chicken in this recipe, which means dinner’s on the table in just about as long as it takes to cook the noodles and steam some broccoli. Got kids who don’t like spicy food? Pass the recipe’s chile oil on the side instead of stirring it into the full dish.

Originally Appeared on Epicurious