Instant Pot Chicken Salad
User Reviews
4.9
30 reviews
Excellent
-
Total Time
30 mins
-
Servings
6 - 8
-
Calories
196 kcal
-
Course
Main Course
-
Cuisine
American
Instant Pot Chicken Salad
Report
Make Instant Pot Chicken Salad with our "Zero-Minute" method! Quick and easy way to cook tender and juiciest chicken for salad. Light, refreshing chicken salad makes a tasty appetizer or summer meal for lunch, dinners, parties, potlucks, or BBQ.
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Ingredients
- 3 (2lbs or 885g) boneless, skinless chicken breasts
- 4 cups (1L) cold running tap water
- 2 teaspoons (14g) fine salt
Dressing & Seasoning
- ⅓ cup (82g) full fat mayonnaise
- 1 tablespoon (15g) Dijon mustard
- 2 ribs (170g) celery , finely diced
- 1 teaspoon (2.4g) parsley leaves , finely chopped
- 1 ½ teaspoon (3g) Dill , finely chopped
- 1 tablespoon (15ml) lemon juice from half lemon (67.5g)
- ¼ teaspoon (0.78g) garlic powder
- Kosher salt and freshly ground black pepper to taste
Instructions
- Pressure Cook Chicken Breasts: Add 4 cups (1L) cold running tap water, 2 tsp (14g) fine salt, and 3 (885g) boneless, skinless chicken breasts in Instant Pot. Pressure Cook at High Pressure for 0 minutes (zero minutes), then 10 minutes Natural Release. *Note: 0 minutes (zero minutes) is not a typo! We're using the heat from the "Pressurize" Stage and "Depressurize" Stage to cook the chicken.
- Shred Chicken Breasts: Place chicken on a chopping board, then check internal temperature at its’ thickest part with an accurate food thermometer. With two forks, shred chicken, then let them cool to room temperature.*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken back in the Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken for 1 to 2 more minutes. If not, let the chicken rest until it reaches 165°F (74°C). For reference, our chicken jumped to 165°F (74°C) after resting for 3 minutes.
- Make Chicken Salad: Place shredded chicken in a large mixing bowl. Add finely diced celery, 1 tbsp (15g) dijon mustard, and ⅓ cup (82g) full-fat mayonnaise to the shredded chicken. Mix well with a wooden spoon. Add in ¼ tsp garlic powder, 1 tsp (2.4g) finely chopped parsley leaves, 1½ tsp (3g) finely chopped dill, and 1 tbsp (15ml) lemon juice. Mix well with a wooden spoon.
- Season & Serve: Taste & season chicken salad with salt and black pepper. For reference, we added 4 to 5 pinches of fine salt. You can serve this refreshing chicken salad at room temperature or chilled. Enjoy!~ :)
Equipments used:
Notes
- Setting Zero Minutes: If your Instant Pot or Pressure Cooker doesn't let you set "Zero minutes", set it to "Pressure Cook at High Pressure for 1 minute". Then, press "Cancel" once it comes up to pressure.
- For Frozen Chicken Breasts: Adjust the pressure cooking time to Pressure Cook at High Pressure for 3 minutes, then Natural Release for 18 to 20 minutes.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Nutrition Information
Show Details
Calories
196kcal
(10%)
Protein
24g
(48%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Cholesterol
76mg
(25%)
Sodium
220mg
(9%)
Potassium
445mg
(13%)
Vitamin A
80IU
(2%)
Vitamin C
2.4mg
(3%)
Calcium
10mg
(1%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 6- 8
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 220mg | 9% |
| Potassium | 445mg | 9% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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