Instant Pot chicken salad 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 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
Shredded Chicken:
- 2 Boneless Skinless Chicken Breasts
- 1/2 cup Chicken Broth
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Salad:
- 2 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1-2 Celery Stalks, diced (About 1/3 cup)
- 1 Shallot, diced
- 1/2 tsp Salt
- 1/4 tsp 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!
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 a keto-friendly bread or 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.
Try these other delicious dishes!
- Air Fryer Steak and Chicken Kabobs
- Bacon-Wrapped Asparagus
- Beef Wellington Turnovers
- Breadcrumb Caesar Salad
- Easy Homemade Chicken Flautas
- Instant Pot Macaroni and Cheese
- Keto Strawberry Smoothie
- 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.
Ingredients
Shredded Chicken:
- 2 Boneless Skinless Chicken Breasts
- 1/2 cup Chicken Broth
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Chicken Salad:
- 2 tbsp Mayonnaise
- 1 tsp Dijon Mustard
- 1-2 Celery Stalks, diced (About 1/3 cup)
- 1 Shallot, diced
- 1/2 tsp Salt
- 1/4 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.
Notes
Note: Can be served immediately, but traditionally is served cold.
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Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 160Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 55mgSodium 836mgCarbohydrates 3gFiber 1gSugar 1gProtein 19g
Nutrition is not always accurate and products used in the recipe may differ from local ingredients available to you.
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