Instant Pot Chicken Salad
This chicken salad is so simple to put together. The Instant Pot makes this process simple and it's the perfect classic and dairy-free chicken salad.
Servings: 4 people
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