Chicken Salad Instant Pot Recipe
Description
Nothing says summer like a delicious, refreshing chicken salad. Whether it’s for a picnic, a potluck, or a simple lunch, chicken salad is always a crowd-pleaser. The best part about this recipe is that it can be made in the Instant Pot, which means you can have a delicious meal in no time. This chicken salad Instant Pot recipe is made with shredded chicken, fresh vegetables, and a creamy mayo-based dressing. It’s a great way to use up leftover chicken and turn it into something amazing.
Prep Time
This recipe takes about 10 minutes of preparation time. You’ll need to cook the chicken in the Instant Pot, which takes about 10 minutes, and then you’ll need to chop the vegetables and mix the dressing. It’s a quick and easy recipe that you can make in no time.
Cook Time
Cooking the chicken in the Instant Pot takes about 10 minutes. Once the chicken is cooked, you’ll need to let it cool before you can mix it with the other ingredients. All in all, this recipe should take about 20 minutes from start to finish.
Ingredients
- 2 lbs chicken breasts
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup celery, finely chopped
- 1/2 cup red onion, finely chopped
- 1/2 cup red apple, finely chopped
- 1/4 cup fresh parsley, finely chopped
Instructions
1. Place the chicken in the Instant Pot and add 1 cup of water. Cook on high pressure for 10 minutes. Once the cooking is complete, allow the chicken to cool.
2. In a medium bowl, mix together the mayonnaise, Greek yogurt, lemon juice, garlic powder, onion powder, salt, and pepper. Set aside.
3. Once the chicken is cooled, use two forks to shred it.
4. In a large bowl, combine the shredded chicken, celery, red onion, red apple, and parsley.
5. Add the dressing to the chicken mixture and mix until all the ingredients are evenly coated.
6. Serve the chicken salad chilled or at room temperature.
Equipment
- Instant Pot
- Medium Bowl
- Large Bowl
- Two Forks
Notes
You can make this recipe ahead of time and store it in the fridge for up to 3 days. For a variation, you can add chopped walnuts, dried cranberries, or a tablespoon of honey mustard to the dressing.
Nutrition: Per Serving
Calories: 220 | Fat: 11g | Protein: 20g | Carbs: 4g | Fiber: 1g
Recipe Tips
If you’re looking for a way to add some extra flavor to this recipe, try adding a touch of lemon zest to the dressing. You can also add chopped fresh herbs, such as parsley, basil, or chives, for an extra burst of flavor. For a vegan version, you can use vegan mayo instead of regular mayo.
Another great way to add flavor to this recipe is to use shredded rotisserie chicken instead of cooking your own. It’s a great way to save time and get a delicious dish in no time.
If you’re looking for a way to make this recipe even healthier, you can use a combination of Greek yogurt and mayonnaise to lighten up the dressing. Greek yogurt adds a creamy texture and plenty of protein, while mayonnaise adds flavor and richness.
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