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–+ servings
Chicken salad on a croissant

Instant Pot Chicken Salad

Instant Pot Chicken Salad is just like any other chicken salad, with crunchy celery, creamy mayonnaise, and a lots of tender chicken, but it's a much faster way to cook the chicken, so your lunch is ready in no time.

Note: Made in a 6-qt Instant Pot

5 from 43 votes
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Prep Time 5 minutes
Cook Time 8 minutes
Pressurize Time 10 minutes
Total Time 23 minutes
Course Main Course
Cuisine American
Servings 4 Servings
Calories 265 kcal

Equipment

Ingredients
 

  • 1 pound boneless skinless chicken breasts
  • 1/2 cup celery finely chopped
  • 1 green onion sliced
  • 1/3 cup mayonnaise
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon dill
  • Salt and pepper to taste
  • 8 cherry tomatoes quartered

Instructions
 

  • Season the chicken breasts with salt. Place them in the Instant Pot along with 1 cup of water.
  • Close the lid and set the valve to sealing. Press Pressure Cook or Manual button and set the cook time to 11 minutes, if frozen, or 8 minutes, if fresh. It will take about 5 minutes to come up to pressure. When done, allow a natural pressure release of 5 minutes, then release the remaining pressure.
  • Remove the chicken from the Instant Pot and slice it into thick slices to cool. When completely cooled, dice or shred.
  • Combine the chicken with the other ingredients in a large bowl.
  • Mix well and serve as a sandwich or salad.

Nutrition

Calories: 265kcalCarbohydrates: 2gProtein: 25gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.05gCholesterol: 80mgSodium: 271mgPotassium: 540mgFiber: 1gSugar: 1gVitamin A: 300IUVitamin C: 10mgCalcium: 19mgIron: 1mg
Keyword Chicken
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