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Instant Pot Chicken Salad

Instant Pot Chicken Salad

Tiffany
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 Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Refrigeration Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Dishes
Cuisine American
Servings 4 Servings
Calories 160 kcal

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.

Notes

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

Nutrition

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