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!
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.