Instant Pot Chicken Salad

Instant Pot Chicken Salad

The finest chicken salad is this creamy one. Made with shredded chicken, and very simple! Use your pressure cooker to shred chicken for this delectable Instant Pot chicken salad. Delicious served with some salad or on a rustic toast or bun for lunch or brunch. The food cooks quickly.
yield: 4
prep time: 2 MINUTES
cook time: 10 MINUTES
additional time: 10 MINUTES
total time: 22 MINUTES


For preparing chicken

  1. One-pound chicken breasts Two sizable, skinless, boneless breasts
  2. Half a teaspoon of salt
  3. One-half teaspoon of pepper
  4. One cup of chicken broth
  5. two chopped garlic cloves
  6. A single tsp of dried thyme

For the Salad:

  1. One cup of celery for the salad One big celery stem, chopped
  2. one cup of diced red grapes
  3. Half a cup of green onions roughly two to three chopped onions
  4. ⅓ cup finely chopped or crushed almonds
  5. Half a cup of mayonnaise
  6. ⅓ cup Greek yoghurt or sour cream
  7. One spoonful of mustard dijon
  8. One tsp powdered onion
  9. 1/2 tsp salt and pepper, or to taste



  1. Cut the chicken breasts into two pieces (cut the thickest part of the breasts to make them a little thinner and more even). Season with a little salt and pepper.
  2. Add a cup of chicken stock, sliced garlic and dried thyme to the Instant Pot. Nestle the chicken breasts in the broth.
  3. Secure the lid. Select the Pressure Cook button and adjust the time to 10 minutes on HIGH. The Instant Pot will take 6-7 minutes to come to pressure. Once the timer has finished, release the pressure naturally for 10 minutes and then manually let off the remaining steam.
  4. Remove the chicken breasts to a cutting board and cool down for 5-10 minutes. Dice or slice into small pieces and transfer to a bowl.

    Tip: save the broth to make a soup or stew with, you can freeze it.


  1. While the chicken is cooking, dice other ingredients and prepare the dressing condiments.
  2. In a medium or small frying pan, pan-fry (toast, no oil!) the chopped almonds or other nuts over medium-high heat for a couple of minutes. Stir frequently, especially as the nuts start to brown and smell toasted. Remove when they turn golden brown. Keep an eye on them as they are easy to burn. Set aside.
  3. Add all ingredients to the diced chicken (hold back salt and pepper) and mix well. You can stir the almonds through or save them to sprinkle on top.
  4. Taste and season with extra salt and pepper to taste. We find adding a good pinch of each was perfect. If you like a little more tang, you can mix in a tablespoon of lemon juice or white wine vinegar.


It is recommended to chill the chicken salad in the refrigerator once it is prepared. It keeps for up to four days in this manner. Chilled chicken salad can be left out for up to four hours after it is served.

The salad can stay out for up to four hours if it isn’t chilled right away. Don’t store it for more than 24 hours once you’ve refrigerated it after 4 hours.


I mean, chicken salad tastes fairly good just out of the dish. Have you ever noticed that you start eating portions of food before it even reaches the dinner table? Indeed, we have! Here are some suggestions on what to serve with chicken salad to make it a meal.

  • Chicken Salad Sandwich: Stuff it in bread rolls, sandwich bread, or a baguette and feel free to add lettuce, tomato, avocado or cheese.
  • Lunch Wrap: Use tortillas or flatbread to make satiating chicken wraps.
  • Lettuce Wrap: For a lighter, low-carb option, use large romaine or butter leaf lettuce to wrap it.
  • On top of something: For a low-calorie, light option, serve the chicken salad on a bed of greens; for something more filling, cook up some quinoa, brown rice or pasta. Cold pasta and chicken salad mix really well together.

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