Instant Pot Chicken Salad
Make Instant Pot Chicken Salad with our "Zero-Minute" method! Quick and easy way to cook tender and juiciest chicken for salad. Light, refreshing chicken salad makes a tasty appetizer or summer meal for lunch, dinners, parties, potlucks, or BBQ.
- Prep time
- 9 min
- Cook time
- 21 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 (2lbs or 885g) boneless, skinless chicken breasts
- 4 cups (1L) cold running tap water
- 2 teaspoons (14g) fine salt
- ⅓ cup (82g) full fat mayonnaise
- 1 tablespoon (15g) dijon mustard
- 2 ribs (170g) celery (, finely diced)
- 1 teaspoon (2.4g) parsley leaves (, finely chopped)
- 1 ½ teaspoon (3g) dill (, finely chopped)
- 1 tablespoon (15ml) lemon juice from half lemon (67.5g)
- ¼ teaspoon (0.78g) garlic powder
- Kosher salt and freshly ground black pepper to taste
Instructions
- 1
Pressure Cook Chicken Breasts: Add 4 cups (1L) cold running tap water, 2 tsp (14g) fine salt, and 3 (885g) boneless, skinless chicken breasts in Instant Pot. Pressure Cook at High Pressure for 0 minutes (zero minutes), then 10 minutes Natural Release. *Note: 0 minutes (zero minutes) is not a typo! We're using the heat from the "Pressurize" Stage and "Depressurize" Stage to cook the chicken.
- 2
Shred Chicken Breasts: Place chicken on a chopping board, then check internal temperature at its’ thickest part with an accurate food thermometer. With two forks, shred chicken, then let them cool to room temperature.*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken back in the Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken for 1 to 2 more minutes. If not, let the chicken rest until it reaches 165°F (74°C). For reference, our chicken jumped to 165°F (74°C) after resting for 3 minutes.
- 3
Make Chicken Salad: Place shredded chicken in a large mixing bowl. Add finely diced celery, 1 tbsp (15g) dijon mustard, and ⅓ cup (82g) full-fat mayonnaise to the shredded chicken. Mix well with a wooden spoon. Add in ¼ tsp garlic powder, 1 tsp (2.4g) finely chopped parsley leaves, 1½ tsp (3g) finely chopped dill, and 1 tbsp (15ml) lemon juice. Mix well with a wooden spoon.
- 4
Season & Serve: Taste & season chicken salad with salt and black pepper. For reference, we added 4 to 5 pinches of fine salt. You can serve this refreshing chicken salad at room temperature or chilled. Enjoy!~ :)