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Instant Pot Chicken Salad Recipe

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4 from 4 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Mix the salad: Gently stir all ingredients until well combined, ensuring an even distribution of dressing and veggies with the chicken.
  6. Refrigerate: Cover the bowl tightly with a lid or plastic wrap, or transfer the chicken salad to a sealable storage container.
  7. 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.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 8 minutes pressure cook + 10 minutes natural release
  • Category: Salad
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://monicarecipes.com/instant-pot-chicken-salad-recipe/