If you are looking for a fresh, flavorful, and easy-to-make dish that your whole family will love, this Instant Pot Chicken Salad Recipe is an absolute winner. Tender chicken breasts cooked perfectly in the Instant Pot come together with crisp vegetables, zesty Dijon, and creamy Greek yogurt and mayonnaise for a salad that bursts with texture and vibrant taste. Whether you’re prepping lunch for the week, packing a picnic, or just need a quick dinner fix, this recipe provides a fantastic balance of protein and bright flavors that’s sure to keep you coming back for more.
Ingredients You’ll Need
Simple ingredients, each one thoughtfully chosen, create the magic in this salad. From the tender chicken to the fresh veggies and flavorful herbs, every element contributes to a beautiful combination of taste, texture, and color.
- Chicken breasts: 2 pounds of boneless, skinless chicken breasts cooked in the Instant Pot for juicy, tender meat.
- Mayonnaise: ½ cup to provide creamy richness and help bind all the ingredients together perfectly.
- Greek yogurt: ½ cup adds a tangy freshness and lightens the salad without sacrificing creaminess.
- Celery: ½ cup diced offers a crisp, refreshing crunch.
- Red bell pepper: ½ pepper diced brings sweetness and vibrant color to the mix.
- Green onion: ¼ cup sliced to add a mild, fresh onion flavor that isn’t overpowering.
- Fresh dill: 1 tablespoon chopped for a bright herbaceous note (can substitute with dried dill if needed).
- Dijon mustard: 1 tablespoon delivers a subtle tang and depth of flavor.
- Lemon juice: 1 tablespoon freshly squeezed to add a citrusy pop that lifts the entire salad.
- Kosher salt: ½ teaspoon, plus more to taste, to enhance all the flavors.
- Freshly ground black pepper: To taste, for a gentle peppery bite.
- Water: 1 cup (or 1.5 cups for an 8-quart Instant Pot) for pressure cooking the chicken.
How to Make Instant Pot Chicken Salad Recipe
Step 1: Cook the Chicken
Start by placing the chicken breasts in an even layer inside your Instant Pot insert. Pour in the water—this will create the steam needed for pressure cooking. Seal the lid, set the valve to sealing, and cook on High Pressure for 8 minutes if your chicken breasts are around 8 ounces each. After the cooking cycle finishes, allow a natural pressure release for 10 minutes before quickly releasing any remaining pressure. This ensures tender, juicy chicken every time.
Step 2: Prepare Your Veggies
While the chicken cooks, take advantage of the time by finely dicing the red bell pepper and celery, slicing the green onions, and chopping the fresh dill. Gathering these ingredients now makes the assembly quick and easy once the chicken is ready.
Step 3: Chop the Chicken
When the chicken is cooked through and safe to eat, transfer it to a cutting board and allow it to cool just enough to handle. Chop it into half-inch pieces for the perfect salad texture—not too chunky, not too shredded. Once chopped, place the chicken in a large mixing bowl.
Step 4: Combine the Ingredients
To the bowl with chicken, add the mayonnaise and Greek yogurt as your creamy bases. Toss in the diced bell pepper, celery, sliced green onion, and fresh dill to bring brightness and crunch. Stir in the Dijon mustard, lemon juice, salt, and pepper. Gently mix everything until all the flavors meld beautifully and the salad has a nice creamy coating.
Step 5: Chill and Let Flavors Meld
Cover your bowl or transfer the chicken salad into an airtight container and refrigerate for at least 30 minutes. The chilling allows all the flavors to blend into a cohesive and delicious dish. It also keeps the salad refreshing and crisp when served.
How to Serve Instant Pot Chicken Salad Recipe
Garnishes
Add a fresh touch with a sprinkle of extra chopped dill or thinly sliced green onion on top of your salad before serving. A wedge of lemon on the side can also be a nice accent for those who want a little extra citrus zing.
Side Dishes
This chicken salad pairs beautifully with simple green salads, crusty artisan bread, or crunchy crackers. For a heartier meal, serve alongside roasted vegetables or a light soup for an effortless yet satisfying lunch or dinner.
Creative Ways to Present
Think beyond the classic sandwich! Try spooning the salad onto butter lettuce leaves for chicken salad wraps, stuff it into avocado halves for a low-carb option, or pile it high on toasted baguette slices as elegant crostini for entertaining. The versatility of this Instant Pot Chicken Salad Recipe means you can serve it exactly how you like.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days, making it a great option for meal prep or easy grab-and-go lunches.
Freezing
Because of the mayonnaise and Greek yogurt, freezing this chicken salad is not recommended. These ingredients can separate and alter the texture when thawed, so it’s best to enjoy the salad fresh or within a few days after preparation.
Reheating
This salad is meant to be enjoyed cold or at room temperature, so reheating is not necessary. If you prefer, you can bring it to room temperature by letting it sit out for 15-20 minutes before serving. This helps the flavors open up delightfully.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs can add extra juiciness and flavor. Just adjust the cooking time slightly, usually increasing by 2-3 minutes on high pressure in your Instant Pot to ensure they’re fully cooked and tender.
Is it okay to substitute Greek yogurt with more mayonnaise?
You can, but Greek yogurt adds a lovely tang and lightness to balance the mayonnaise’s richness. Using all mayo might make the salad heavier, so if you prefer, try sour cream or a lighter mayo alternative instead.
Can I make this salad vegan or vegetarian?
Since the base is chicken, this recipe isn’t vegan or vegetarian. However, you could create a similar salad using plant-based protein like chickpeas or tofu while keeping all the fresh veggies and dressing ingredients for a delicious twist.
How long can I keep chicken salad in the fridge?
When stored properly in an airtight container, this Instant Pot Chicken Salad Recipe will stay fresh for up to 4 days. Make sure to keep it chilled constantly to maintain food safety and quality.
What is the best way to reheat leftover chicken breast pieces?
If you want to reheat cooked chicken before adding it into a fresh salad batch, gently warm it in a skillet over low heat or briefly microwave until just heated through. Avoid overheating to keep the chicken tender and juicy.
Final Thoughts
You really can’t go wrong with this Instant Pot Chicken Salad Recipe. It’s a reliable, crowd-pleasing classic that combines convenience and deliciousness in one colorful, protein-packed bowl. Whether you’re a seasoned home cook or a kitchen newbie, this recipe will quickly become one of your staples for satisfying, wholesome meals that everyone loves. Give it a try and enjoy the fresh flavors and ease of making your own chicken salad from scratch!
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Instant Pot Chicken Salad Recipe
This Instant Pot Chicken Salad is a quick, flavorful, and healthy dish perfect for lunch or light dinner. Featuring tender, pressure-cooked chicken combined with fresh vegetables and a creamy dressing made from mayonnaise and Greek yogurt, this salad is both satisfying and nutritious. Ready in just 43 minutes, it’s an easy recipe that can be enjoyed on its own or as a sandwich filling.
- Total Time: 43 minutes
- Yield: 8 servings
Ingredients
Chicken
- 2 lbs boneless skinless chicken breast (four 8-oz breasts)
- 1 cup water (for Instant Pot cooking; adjust to 1.5 cups for 8-quart Instant Pot)
Dressing and Veggies
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ½ cup celery, small dice (about 2 large stalks)
- ½ a red bell pepper, small dice
- ¼ cup green onion, sliced (white and light green parts only, about 6 stalks)
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper (to taste)
Instructions
- Cook the chicken: Place the chicken breasts in an even layer inside the Instant Pot insert. Add 1 cup of water (or 1.5 cups for an 8-quart Instant Pot). Close the lid and set the vent to sealing. Pressure cook on High for 8 minutes for 8-ounce breasts. After cooking, allow a natural pressure release for 10 minutes, then quickly release any remaining pressure.
- Prep the veggies: While the chicken cooks, dice the celery, red bell pepper, slice the green onions, and chop the fresh dill. Gather the remaining ingredients for the dressing.
- Chop the chicken: When cooking is complete and the chicken has reached an internal temperature of at least 165 °F, transfer the breasts to a cutting board to cool slightly. Chop into half-inch pieces and transfer to a large mixing bowl. Discard the cooking water from the Instant Pot.
- Combine the ingredients: To the bowl of chopped chicken, add the mayonnaise, Greek yogurt, diced vegetables, chopped dill, Dijon mustard, lemon juice, kosher salt, and freshly ground black pepper.
- Mix the salad: Gently stir all ingredients until well combined, ensuring an even distribution of dressing and veggies with the chicken.
- Refrigerate: Cover the bowl tightly with a lid or plastic wrap, or transfer the chicken salad to a sealable storage container.
- Cool before serving: Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled. Store leftovers in the refrigerator and consume within 4 days.
Notes
- Adjust cooking time based on the size of the chicken breasts: larger breasts may require additional minutes.
- For safety, always confirm the chicken reaches an internal temperature of 165 °F before chopping.
- This salad can be served on its own, in sandwiches, wraps, or over greens.
- Storing the salad for 30 minutes or more enhances flavor blending.
- Use fresh dill for best flavor, but dried dill is an acceptable substitute if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 8 minutes pressure cook + 10 minutes natural release
- Category: Salad
- Method: Instant Pot
- Cuisine: American
- Diet: Low Fat
