Instant Pot Classic Chicken Salad
This is a classic chicken salad that happens to be ridiculously easy because we are using the Instant Pot pressure cooker to make it. If you don’t have an Instant Pot I can honestly say this has made cooking so much quicker and simpler!
If you don’t have one because you had a bad experience with the pressure cookers from the old-school you don’t have to worry with this modern version.
When the summer rolls around I crave fruit, and chicken salad. I call the summer season “chicken salad season.” LOL It’s just so satisfying and travels well. My version doesn’t have crazy ingredients, and also has no gluten and it’s dairy-free.
Chicken salad only requires a cold pack to travel with and it’s perfect to bring to a BBQ, take for lunch or have pool side.
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Ingredients for Instant Pot Chicken Salad
You will need just a few ingredients and tools to make this classic Chicken Salad with your Instant Pot.
Ingredients you will need for this recipe:
- 3 large boneless skinless chicken breasts
- dried onion or fresh diced onion
- coconut oil or solid fat of choice
- celery seed
- garlic powder or 1 small garlic clove
- filtered water OR Chicken or Vegetable Stock
- sea salt to taste
- smoked paprika
- chopped celery
- prepared mustard *optional
- Avocado Mayo
I use smoked paprika on so many things but this one is a Must! It really gives it an amazing flavor, along with the celery seed and stock. The fat is added so that it doesn’t dry out as it cooks and using stock will help more flavor to infuse. But I make it with water all the time also.
Equipment you will need for this recipe:
- Sharp knife
- Instant Pot Pressure Cooker
- Cutting Board * I like to use a glass cutting board for things like onions and garlic
- Glass Measuring cup
- Measuring spoon
- Whisk or Fork
Watch the Video Here
Place lid, close vent, and pressure cook for 25 minutes.
Allow Instant Pot to vent completely when cooking is complete.
- Remove chicken from liquid and use a knife and fork to cut into chunks or shred with two forks if you prefer. Set aside to cool
- Add mayo, vinegar, celery seed, and optional mustard then mix well.
- Add chopped celery and cooled chicken to the dressing and mix until everything is coated.
Ways to Serve Classic Chicken Salad
There are so many ways to serve and enjoy this classic chicken salad. It is so versatile and easy to travel with. The satisfying blend of healthy fat, complete protein and simple seasonings make this a great option for lunch, dinner, or on a Charcuterie board.
Ways to serve:
- On toasted gluten-free
- On top of salad greens
- With grain-free crackers
- On a Charcuterie board with sliced raw vegetables
- Tossed in some pasta
- On top of a baked potato
- On cucumber slices as an appetizer
- On a grain free tortilla
This chicken salad seriously travels so well. Recently my family and I enjoyed this on the tailgate of my Husbands truck! All we needed was my refrigerator-pickled red onions, grain free tortillas and an ice pack to preserve the chicken salad.
Make This Classic Chicken Salad in the Instant Pot
Instant Pot Chicken Salad
Equipment
- Instant Pot Pressure Cooker
- Knife
- Cutting board
- measuring cup and measuring spoons
- Whisk or fork
Ingredients
- 3 large boneless skinless chicken breasts
- 1 TBsp dried onion or 1/8 cup fresh diced onion
- 1 tsp coconut oil or solid fat of choice
- 1/2 tsp celery seed
- 1/2 tsp garlic powder or 1 small garlic clove
- 1 cup filtered water
- 1 sea salt to taste * I used 1 tsp
- 1/2 tsp smoked paprika
For the dressing
- 3/4 cup avocado oil mayo add 2 TBsp mayo if it's not creamy enough
- 1 cup chopped celery
- 1/2 tsp celery seed
- 2 TBsp apple cider vinegar
- 1/2 – 1 tsp prepared yellow mustard optional
Instructions
- Add chicken breasts to the bottom of the Instant Pot Pressure Cooker
- Top with, seasonings, smoked paprika, garlic, onion, celery seed, salt, and coconut oil.
- Cover with water, vegetable, or chicken stock.
- Place lid, close vent, and pressure cook for 25 minutes.
- Allow Instant Pot to vent completely when cooking is complete.
- Remove chicken from liquid and use a knife and fork to cut into chunks or shred with two forks if you prefer. Set aside to cool
For the dressing
- Add mayo, vinegar, celery seed, and optional mustard then mix well.
- Add chopped celery and cooled chicken to the dressing and mix until everything is coated.
Notes
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