Imagine a chicken salad so effortless and mouthwatering that it'll become your go-to recipe for every lunch, picnic, and potluck. This Instant Pot Chicken Salad is not just another ordinary recipe—it's a game-changer that transforms simple ingredients into a creamy, flavorful masterpiece in just 25 minutes! Whether you're a busy professional, a home cook looking for quick meals, or someone who craves restaurant-quality dishes at home, this recipe will revolutionize your meal prep and satisfy your taste buds like never before.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup mayonnaise
- 1/4 cup celery, chopped
- 1/4 cup red onion, chopped
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. If you haven't already, shred the cooked chicken into bite-sized pieces. You can use leftover rotisserie chicken or poach chicken breasts in the Instant Pot for this recipe.
- To poach chicken in the Instant Pot, add 1 cup of water to the pot and place the trivet inside. Add the chicken breasts, season with salt and pepper, and seal the lid. Cook on high pressure for 10 minutes, then allow for a natural release for 5 minutes before performing a quick release.
- Once you have your shredded chicken ready, gather the rest of your ingredients: mayonnaise, chopped celery, chopped red onion, Dijon mustard, salt, and pepper.
- In a large mixing bowl, combine the shredded chicken, mayonnaise, chopped celery, chopped red onion, and Dijon mustard. Mix well until all ingredients are evenly coated with the mayonnaise.
- Season the chicken salad with salt and pepper to taste. Start with a pinch of each and adjust according to your preference.
- Once seasoned, give the chicken salad another good mix to incorporate the salt and pepper evenly.
- Cover the bowl with plastic wrap or transfer the chicken salad to an airtight container. Refrigerate for at least 15 minutes to allow the flavors to meld together. This step can also be skipped if you're in a hurry, but chilling enhances the taste.
- After chilling, give the salad a final stir. Taste and adjust seasoning if necessary.
- Serve the chicken salad on a bed of lettuce, in a sandwich, or with crackers. Enjoy your delicious Instant Pot Chicken Salad!
Tips
- For maximum flavor, use freshly poached chicken instead of pre-cooked or canned chicken. The Instant Pot ensures tender, juicy meat every time.
- Customize your chicken salad by adding extras like chopped nuts, dried cranberries, or fresh herbs to give it a unique twist.
- For a lighter version, substitute half the mayonnaise with Greek yogurt without compromising on creaminess.
- Allow the chicken salad to chill for at least 15 minutes before serving to let the flavors meld together and enhance the overall taste.
- Store your chicken salad in an airtight container in the refrigerator for up to 3-4 days, making it perfect for meal prep.
Nutrition Facts
Calories: 272kcal
Carbohydrates: 2g
Protein: 16g
Fat: 22g
Saturated Fat: 3g
Cholesterol: 35mg
