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Instant Pot Chicken Salad with Honey Mustard Vinaigrette

5 mins prep to make this refreshing Instant Pot Chicken Salad with Homemade Honey Mustard Vinaigrette. Imagine moist, juicy, and tender chicken breast drizzled with a flavorful homemade dressing. Quick, healthy & light meal that's very easy to eat!

Total Time
25 mins
Servings: 2
Calories: 407 kcal
Course: Salad
Cuisine: American , International

Ingredients

Chicken Breast
  • One, 300 grams (⅔ lbs) boneless, skinless chicken breast
  • 1 cup (250 ml) cold water
Brine
  • 2 cups (500 ml) cold water
  • 30 grams salt
Honey Mustard Vinaigrette Salad Dressing
  • 3 cloves garlic , finely minced
  • A pinch kosher salt
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar
  • 3 tablespoons extra virgin olive oil
Salad
  • Field greens
  • grape tomatoes , cut in half

Instructions

    Cup of Yum
  1. Optional Quick Brining Step: Place 30g of salt and 2 cups of cold water in a small mixing bowl and mix well. Place chicken breast in the mixture and place it in fridge for 45 minutes (See Notes).
  2. Pressure Cook Chicken Breast: Pour 1 cup of cold water in Instant Pot. Place the chicken breast on top of a steamer rack. Close the lid and Pressure Cook at High Pressure for 5 minutes + Full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
  3. Create Vinaigrette Salad Dressing: While the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar in a small mixing bowl. Pour in 3 tbsp extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
  4. Slice Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top.
  5. Serve: This dish can be served cold or warm. Enjoy!

Notes

  • Make Ahead: you can make this ahead of time and put it in the fridge for a healthy breakfast or light lunch.
  • For Extra Moist Chicken Breast: the optional quick brining step will increase the moisture level by roughly 0.8% - 1.1%.
  • Check Temperature: If the chicken breast's internal temperature is slightly below 161°F – 163°F, quickly place them back into the pressure cooker. Close the lid and let it cook in the remaining heat for additional 2 - 5 minutes. Avoid pressure cooking it again unless the internal temperature is too low.
  • *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!

Nutrition Information

Calories 407kcal (20%) Carbohydrates 11g (4%) Protein 32g (64%) Fat 25g (38%) Saturated Fat 3g (15%) Cholesterol 96mg (32%) Sodium 262mg (11%) Potassium 573mg (16%) Sugar 9g (18%) Vitamin A 45IU (1%) Vitamin C 3.2mg (4%) Calcium 16mg (2%) Iron 0.8mg (4%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 407

% Daily Value*

Calories 407kcal 20%
Carbohydrates 11g 4%
Protein 32g 64%
Fat 25g 38%
Saturated Fat 3g 15%
Cholesterol 96mg 32%
Sodium 262mg 11%
Potassium 573mg 12%
Sugar 9g 18%
Vitamin A 45IU 1%
Vitamin C 3.2mg 4%
Calcium 16mg 2%
Iron 0.8mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.