Creamy, crunchy, and ready in under 30 minutes, this Instant Pot Chicken Salad recipe is the perfect make-ahead lunch! Make a big batch on Sunday and enjoy this perfect lunch throughout the week!
Chicken is made better in the Instant Pot! Whether making a Instant Pot buffalo chicken recipe, chicken fajitas, frozen chicken thighs, or chicken drumsticks, the Instant Pot cuts the time it takes to cook and makes perfectly juicy chicken.
For this easy recipe, I simply used the technique in this Instant Pot chicken breast recipe and added some extra ingredients to make a delicious salad!
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Why This Recipe Is Great!
- It's a perfect recipe for meal prep! This salad is the perfect meal to make on a Sunday, place the chicken salad in an airtight container, and enjoy it throughout the week for lunch.
- The Instant Pot does most of the work for you! The Instant Pot is where we will be cooking the chicken. All you need to do is chop and drop the rest of the ingredients!
- This recipe is versatile! Serve this easy chicken salad over a bed of lettuce, in a lettuce wrap, or on a bulky roll.
- This is a low carb recipe! If you are watching your carbs, this salad is for you!
Instant Pot Chicken Salad Ingredients
- Boneless Skinless Chicken Breasts. Depending on the size of the chicken at your grocery store, you will need one pound or two breasts.
- Mayonnaise. Your favorite variety.
- Celery. For added crunch to the salad.
- Dijon mustard. To add a little tang to the salad.
- Red onion. Green onions or scallions can be used instead.
- Salt and black pepper. To season the salad.
Equipment
- Instant Pot. I have 6-quart Instant Pot that works great!
- Cutting Board
- Knives
- Measuring Spoons
- Measuring Cups
How To Make Instant Pot Chicken Salad
Add the chicken to the Instant Pot. Place one cup of water or chicken broth into the Instant Pot
Cover the Instant Pot and make sure the lid is set to the sealing position. Set the cook time to 20 minutes on high pressure.
While the chicken cooks, chop the celery and the red onion. Place the celery and red onion in a large bowl.
When the Instant Pot is done cooking, quick release the pressure. Shred or chop the chicken. I like to use a stand mixer to shred the chicken. A stand mixer shreds the chicken quickly and evenly.
Allow the chicken to cool slightly. Once the chicken is cooled, add the shredded chicken to the bowl. Top with the mayonnaise and Dijon mustard. Season with salt and pepper. Serve immediately or allow the chicken salad to chill in the refrigerator for a few hours.
Tips and Tricks
- The Instant Pot will take 5-10 minutes to come up to pressure before it begins cooking.
- You can shred the chicken in a couple of minutes with a stand mixer or a hand mixer. You can also simply shred the chicken with two forks on a cutting board. Another option is to chop the chicken and add it right to the bowl.
- If you are making this ahead of time, instead of quick releasing the pressure, you can natural release the pressure and let the chicken hang out before shredding it.
Variations of This Recipe
- Add herbs! This chicken salad is easily customizable! Load up the mayo with herbs such as dill, parsley, or tarragon.
- Add dried herbs! Sometimes we don't have fresh herbs around, but a teaspoon of garlic powder, onion powder, or Italian seasoning would be delicious in this salad.
- Add more veggies! Celery and red onions aren't the only veggies that are delicious in this salad. Chop red peppers, carrots, or even small broccoli florets into the mayo.
- Use Greek yogurt! Instead of mayo, use ¾ cup of plain Greek yogurt to up the protein in this salad.
- Change up the add ins! Some chicken salads have grapes and pecans in them. Chop up 1 cup of each and add them to this salad.
Frequently Asked Questions
Chicken salad will stay fresh in the refrigerator for 3-5 days. Because this chicken salad has mayonnaise in it, it is very important that it stays cool and does not get to room temperature.
Chicken salad can be served on a hoagie roll, on lettuce rolls, on crackers, on pita chips, or on it's own!
Unfortunately, this chicken salad does not freeze well. That is because mayonnaise does not freeze well. You can freeze the shredded chicken and then put the salad together once the chicken is defrosted.
Yes! If you have extra time, place the chicken in the slow cooker with a cup of chicken broth and set the cooking time to 4 hours on high and 8 hours on low. Shred the chicken and continue the recipe as stated.
Other Recipes To Try!
Did you love this Instant Pot Chicken Salad Recipe? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
📖 Recipe
The Best Instant Pot Chicken Salad
Ingredients
- 1 lb Chicken Breast
- ½ Red Onion Chopped
- 1 cup Celery Chopped
- ¾ cup Mayonnaise
- 1 tablespoon Dijon Mustard
- Salt and Pepper To Taste
Instructions
- Add the chicken to the Instant Pot. Place one cup of water or chicken broth into the Instant Pot
- Cover the Instant Pot and make sure the lid is set to the sealing position. Set the cook time to 20 minutes on high pressure.
- While the chicken cooks, chop the celery and the red onion. Place the celery and red onion in a large bowl.
- When the Instant Pot is done cooking, quick release the pressure. Shred or chop the chicken. I like to use a stand mixer to shred the chicken. A stand mixer shreds the chicken quickly and evenly.
- Allow the chicken to cool slightly. Once the chicken is cooled, add the shredded chicken to the bowl. Top with the mayonnaise and Dijon mustard. Season with salt and pepper. Serve immediately or allow the chicken salad to chill in the refrigerator for a few hours.
Notes
- The Instant Pot will take 5-10 minutes to come up to pressure before it begins cooking.
- You can shred the chicken in a couple of minutes with a stand mixer or a hand mixer. You can also simply shred the chicken with two forks on a cutting board. Another option is to chop the chicken and add it right to the bowl.
- If you are making this ahead of time, instead of quick releasing the pressure, you can natural release the pressure and let the chicken hang out before shredding it.
Donna says
This is so great for meal-prepping lunches for the week. The kids loved this in their sandwiches and have been asking for it time and time again.
Susannah says
Mmm, this chicken salad! I always add halved grapes to mine because I love a little sweet with my salty. So good!
Rupali says
I made 8 sandwiches, these are so delicious! Lunch sorted for the whole family for the next two days!
Sachi says
I love that I can make chicken salad in an Instant pot, this recipe was simple and delicious!
Claire says
I can't believe how easy chicken was to make in the instant pot! And so juicy. We love chicken salad and it just got easier!
Jennifer says
I wanted something quick and easy and COLD and this chicken salad was all that and more! So delish - I won't make it any other way!
Linda says
This is an awesome idea to make chicken salad with an Instant Pot. Definitely a life-saver and perfect for the whole family
Mandy Applegate says
Oh my goodness, this chicken salad was SO good and I loved that I could make it in my instant pot!
Alex Bala says
I'm ready for lunches for the week!!! So great, I love chicken salad. Perfect flavoring. Thanks!