Instant Pot  Chicken Salad

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!

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.

"Oh my goodness, this chicken salad was SO good and I loved that I could make it in my instant pot!"

More Instant Pot Recipes

Instant Pot Turkey Tenderloins

Instant Pot  Corn on the Cob

Instant Pot Brussel Sprouts