The Best 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!
Servings: 6 Servings
Calories: 279kcal
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.
Nutrition
Calories: 279kcal | Carbohydrates: 1g | Protein: 16g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 279mg | Potassium: 329mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg