The Best Instant Pot Chicken Salad

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Chicken is made better in the Instant Pot! Whether making a buffalo chicken recipe, chicken fajitas, frozen chicken thighs, or chicken drumsticks, the Instant Pot cuts the time it takes to cook and makes perfectly juicy chicken.

For this easy recipe, I simply used the technique in this Instant Pot chicken breast recipe and added some extra ingredients to make a delicious salad!

• It's a perfect recipe for meal prep! This salad is the perfect meal to make on a Sunday, place the chicken salad in an airtight container, and enjoy it throughout the week for lunch.
• The Instant Pot does most of the work for you! The Instant Pot is where we will be cooking the chicken. All you need to do is chop and drop the rest of the ingredients!
• This recipe is versatile! Serve this easy chicken salad over a bed of lettuce, in a lettuce wrap, or on a bulky roll.
• This is a low carb recipe! If you are watching your carbs, this salad is for you!

• Boneless Skinless Chicken Breasts. Depending on the size of the chicken at your grocery store, you will need one pound or two breasts.
• Mayonnaise. Your favorite variety.
• Celery. For added crunch to the salad.
• Dijon mustard. To add a little tang to the salad.
• Red onion. Green onions or scallions can be used instead.
• Salt and black pepper. To season the salad.

• Instant Pot. I have 6-quart Instant Pot that works great!
• Cutting Board
• Knives
• Measuring Spoons
• Measuring Cups

Add the chicken to the Instant Pot. Place one cup of water or chicken broth into the Instant Pot

Cover the Instant Pot and make sure the lid is set to the sealing position. Set the cook time to 20 minutes on high pressure.

While the chicken cooks, chop the celery and the red onion. Place the celery and red onion in a large bowl.

When the Instant Pot is done cooking, quick release the pressure. Shred or chop the chicken. I like to use a stand mixer to shred the chicken. A stand mixer shreds the chicken quickly and evenly.

Allow the chicken to cool slightly. Once the chicken is cooled, add the shredded chicken to the bowl. Top with the mayonnaise and Dijon mustard. Season with salt and pepper. Serve immediately or allow the chicken salad to chill in the refrigerator for a few hours.

• The Instant Pot will take 5-10 minutes to come up to pressure before it begins cooking.
• You can shred the chicken in a couple of minutes with a stand mixer or a hand mixer. You can also simply shred the chicken with two forks on a cutting board. Another option is to chop the chicken and add it right to the bowl.
• If you are making this ahead of time, instead of quick releasing the pressure, you can natural release the pressure and let the chicken hang out before shredding it.

• Add herbs! This chicken salad is easily customizable! Load up the mayo with herbs such as dill, parsley, or tarragon.
• Add dried herbs! Sometimes we don't have fresh herbs around, but a teaspoon of garlic powder, onion powder, or Italian seasoning would be delicious in this salad.
• Add more veggies! Celery and red onions aren't the only veggies that are delicious in this salad. Chop red peppers, carrots, or even small broccoli florets into the mayo.
• Use Greek yogurt! Instead of mayo, use ¾ cup of plain Greek yogurt to up the protein in this salad.
• Change up the add ins! Some chicken salads have grapes and pecans in them. Chop up 1 cup of each and add them to this salad.

Chicken salad will stay fresh in the refrigerator for 3-5 days. Because this chicken salad has mayonnaise in it, it is very important that it stays cool and does not get to room temperature.

Chicken salad can be served on a hoagie roll, on lettuce rolls, on crackers, on pita chips, or on it's own!

Unfortunately, this chicken salad does not freeze well. That is because mayonnaise does not freeze well. You can freeze the shredded chicken and then put the salad together once the chicken is defrosted.

Yes! If you have extra time, place the chicken in the slow cooker with a cup of chicken broth and set the cooking time to 4 hours on high and 8 hours on low. Shred the chicken and continue the recipe as stated.

Did you love this Instant Pot Chicken Salad Recipe? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!

More Instant Pot Recipes

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Instant Pot Corn on the Cob (Fresh or Frozen!)

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