Instant Pot Chicken Salad

Instant Pot chicken salad recipe with tender shredded chicken mixed with mayonnaise, dijon mustard, celery, red onions, and served on sliced bread.

This recipe shows you how to make Instant Pot chicken for chicken salad sandwiches. It’s meant to quickly cook the chicken to the point it is tender and can be shredded for chicken salad.

It’s actually pretty simple to make for a quick weeknight meal. Even if you don’t have rotisserie-style shredded chicken ready to go, it is really easy to pressure cook a chicken breast for this recipe.

Chicken Salad Ingredients

• Boneless Skinless Chicken Breasts (If using frozen chicken, follow this recipe to make it shreddable)
• Chicken Broth
• Salt
• Black Pepper
• Mayonnaise
• Dijon Mustard
• Celery Stalks, diced (About ⅓ cup)
• Shallot, diced
• Salt
• Black Pepper

What can it be served on?

It doesn’t have to be served on just sliced bread. It can be put on pretzel bread, wraps, or even served as a tasty appetizer on crackers.

Is chicken salad keto?

Yes, it can be! The chicken salad itself actually has a low-carb count so long as you do not eat it with regular bread, buns, or crackers.

A low-carb wrap works really well. Also, if you cook with Carbquik you could easily make keto-friendly bread or a bun to use.

Can Instant Pot chicken salad be eaten hot? Can it be eaten cold?

Either way is great! It is traditionally a cold dish that you allow to be refrigerated for at least 30 minutes prior to serving.

However, I am guilty of not waiting because we’re having it for dinner and just whipped up a batch. Sometimes the chicken is still warm when I mix the rest of the ingredients and it’s still really good.

Call me strange, but I find it especially good when it’s chilled and put on a hot toasted bun. That’s the best!

How long will chicken salad last in fridge?

Chicken salad can last in the refrigerator for up to 3-5 days.

Other Instant Pot Salad Recipes

• Bacon Cheddar Ranch Potato Salad
• Potato Salad
• Hawaiian Macaroni Salad
• Quinoa Taco Salad

Try these other delicious dishes!

• Air Fryer Grilled Cheese
• Air Fryer Hamburgers
• Breadcrumb Caesar Salad
• Kraft’s Italian Pasta Salad Copycat Recipe
• Maid-Rite Copycat Recipe
• Lobster Rolls

Enjoy!

Instant Pot Chicken Salad

Instant Pot chicken salad with tender shredded chicken mixed with mayonnaise, dijon mustard, celery, red onions, and served on sliced bread.

4 from 1 vote

Print Rate

Course: Main Dishes

Cuisine: American

Prep Time: 15 minutes

Cook Time: 25 minutes

Refrigeration Time: 30 minutes

Total Time: 1 hour 10 minutes

Servings: 4 Servings

Author: Tiffany

Ingredients

Shredded Chicken

• 2 Boneless Skinless Chicken Breasts
• ½ cup Chicken Broth
• ½ tsp Salt
• ¼ tsp Black Pepper

Chicken Salad

• 2 tbsp Mayonnaise
• 1 tsp Dijon Mustard
• 1-2 Celery Stalks, diced (About ⅓ cup)
• 1 Shallot, diced
• ½ tsp Salt
• ¼ tsp Black Pepper

Instructions

 

• Add chicken breasts, chicken broth, salt, and pepper to Instant Pot. Stir and place the lid on top with the vent sealed. Use the manual setting to cook on high for 10 minutes.
• Once it is done cooking, allow to natural release for 5 minutes. Then shred chicken with forks or bear claws and drain broth.
• In a bowl, add mayonnaise, dijon mustard, diced celery, diced red onion, salt, and pepper, and mix well.
• Once the chicken has cooled add to the bowl. Blend well and refrigerate for at least 30 minutes prior to serving.

Recommended Products

Instant Pot Pressure Cooker, 6 Quart

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Notes

Note: Can be served immediately, but traditionally is served cold.

Nutrition

Calories: 160 kcalCarbohydrates: 3 gProtein: 19 gFat: 7 gSaturated Fat: 1 gPolyunsaturated Fat: 6 gCholesterol: 55 mgSodium: 836 mgFiber: 1 gSugar: 1 g