Description
This Instant Pot Chicken Salad is a quick, creamy, and flavorful dish perfect for a healthy lunch or light dinner. Juicy chicken breasts are pressure cooked to tender perfection, then combined with fresh veggies, Greek yogurt, and mayonnaise for a deliciously tangy salad packed with herbs and a hint of mustard and lemon. Ready in under an hour, it makes an easy meal prep option and stores well for several days.
Ingredients
Chicken
- 2 lbs boneless skinless chicken breast (four 8-oz breasts)
Salad Dressing and Veggies
- ½ cup mayonnaise
- ½ cup Greek yogurt
- ½ cup celery, small dice (about 2 large stalks)
- ½ a red bell pepper, small dice
- ¼ cup green onion, sliced (white and light green parts only, about 6 stalks)
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- 1 tablespoon Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt (plus more to taste)
- Freshly ground black pepper (to taste)
Instructions
- Cook the chicken: Place the chicken breasts in an even layer inside the Instant Pot insert and pour in 1 cup of water (or 1.5 cups for an 8-quart Instant Pot). Close the lid and set the vent to sealing. Pressure cook on High for 8 minutes for 8-ounce breasts. After cooking, allow a 10-minute natural pressure release, then quick release any remaining pressure.
- Prep the veggies: While the chicken cooks, dice the celery and red bell pepper, slice the green onions (white and light green parts only), and chop the fresh dill. Gather all other ingredients.
- Chop the chicken: Once the chicken is cooked through (internal temperature of at least 165 °F), remove it from the Instant Pot to a cutting board and let it cool until manageable. Chop into half-inch pieces and transfer to a large mixing bowl. Discard the water left in the Instant Pot.
- Combine the salad: Add mayonnaise, Greek yogurt, diced bell pepper, diced celery, sliced green onions, chopped dill, Dijon mustard, lemon juice, kosher salt, and freshly ground black pepper to the chopped chicken. Gently mix everything together until well combined.
- Refrigerate and serve: Cover the bowl or transfer the chicken salad to an airtight container. Refrigerate for at least 30 minutes to allow flavors to meld and serve chilled. Leftovers can be stored in the refrigerator for up to 4 days.
Notes
- Adjust pressure cooking time based on chicken breast size: smaller or thinner breasts may need less time, larger or thicker breasts may need a bit more.
- Using Greek yogurt along with mayonnaise lightens the salad and adds a subtle tang.
- For extra flavor, fresh herbs like dill are recommended over dried.
- Ensure chicken reaches an internal temperature of 165 °F for food safety.
- Feel free to customize the salad by adding nuts, grapes, or apples for different textures and tastes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes pressure cook + 10 minutes natural release + 2 minutes quick release = approx 20 minutes total
- Category: Salad
- Method: Instant Pot
- Cuisine: American
