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.
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Instant Pot Chicken Salad
Equipment
Ingredients
Shredded Chicken
- 2 Boneless Skinless Chicken Breasts
- ½ cup Chicken Broth
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Chicken Salad
- 2 tablespoon Mayonnaise
- 1 teaspoon Dijon Mustard
- 1-2 Celery Stalks diced (About ⅓ cup)
- 1 Shallot diced
- ½ teaspoon Salt
- ¼ teaspoon 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.
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