This Instant Pot chicken salad recipe is a great way to transform a plain green salad into a delicious meal. Also, if you’re concerned about your calorie count, this easy meal is a perfect lunch loaded with great flavor, of course with the help of the instant pot.
With cooking time at around 35 minutes you will not be over burdened with a tedious cooking task. Serve the instant pot chicken breast either shredded or sliced over a bed of greens. You may even opt for a large bowl and toss all ingredients for that big batch of the best chicken salad.
What is an Instant Pot®?
An Instant Pot is a kitchen appliance that functions as a pressure cooker, slow cooker, rice cooker, and steamer. It is an electric pressure cooker, used for pressure cooking, which means it cooks food under high pressure, significantly reducing the cooking time.
It has a number of preset programs for selecting the desired cooking process, as well as the ability to be programmed manually. It’s so versatile it will quickly become one of your most useful kitchen appliances!
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Ingredients
Salad Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 lbs. boneless, skinless chicken breasts
- ½ t. garlic powder
- Sea salt & black pepper, to taste
- ½ cup chicken stock or water
- 5 cups mixed salad greens
- ½ pint fresh strawberries, sliced
- 2 oz. Feta cheese, cut into small pieces
- 3 oz. pecan halves
Dressing Ingredients:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 t. Dijon mustard
- ½ tablespoon fresh lemon juice
- ¼ teaspoon garlic powder
- Pinch sea salt
- Optional: 1 teaspoon honey
Equipment
- Instant Pot
- Cutting board and knife
- Rubber spatula
Instructions
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add chicken breasts. Season chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
- Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot® and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
- Add the metal trivet that comes with the Instant Pot® and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 8 minutes. When done cooking, allow the high pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid. Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
- Remove the juicy chicken from Instant Pot® and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
- Arrange mixed salad greens on a platter and top with the shredded chicken, sliced strawberries, Feta cheese, and pecans. Drizzle the balsamic dressing on top and serve immediately. Keep some extra dressing in a small bowl to add more as desired. Enjoy!
Pairs with (wine/drink)
- Pinot Grigio
- Chardonnay
- Sauvignon Blanc
Storage Instructions
The best way to store this delicious salad is to have any extra chicken separate from the mixed greens. Keep the balsamic dressing separate An airtight container works well for each item.
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Instant Pot Chicken Salad with Strawberries, Feta and Pecans
This Instant Pot chicken salad recipe is a great way to transform a plain green salad into a delicious meal. Also, if you're concerned about your calorie count, this easy meal is a perfect lunch loaded with great flavor, of course with the help of the instant pot.
With cooking time at around 35 minutes you will not be over burdened with a tedious cooking task. Serve the instant pot chicken breast either shredded or sliced over a bed of greens. You may even opt for a large bowl and toss all ingredients for that big batch of the best chicken salad.
Ingredients
- Salad Ingredients:
- 2 T. extra virgin olive oil
- 1 lbs. boneless, skinless chicken breasts
- ½ t. garlic powder
- Sea salt & black pepper, to taste
- ½ c. chicken broth or water
- 5 c. mixed salad greens
- ½ pint fresh strawberries, sliced
- 2 oz. Feta cheese, cut into bite-sized pieces
- 3 oz. pecan halves
- Dressing Ingredients:
- ¼ c. extra virgin olive oil
- 2 T. balsamic vinegar
- 1 t. Dijon mustard
- ½ T. fresh lemon juice
- ¼ t. garlic powder
- Pinch sea salt
- Optional: 1 t. honey
Instructions
- Add olive oil to Instant Pot® and select the Sauté function. Set to high and once the display reads “hot,” add chicken breasts. Season chicken on both sides with the garlic powder, plus salt and black pepper, to taste.
- Sear chicken breasts on each side until golden brown, approximately 4-5 minutes per side. Remove from Instant Pot® and set aside. Add chicken broth and deglaze the bottom of the pot by gently scraping with a rubber spatula.
- Add the metal trivet that comes with the Instant Pot® and place the chicken breasts on top. Add the lid and set the pressure valve to “sealing.” Select the “Manual” cooking option on the high setting and set cook time to 8 minutes. When done cooking, allow the pressure to release naturally for 10 minutes, and then do a quick release for any remaining pressure.
- While the chicken is cooking, prepare the dressing by combining all ingredients in a container with a tight-fitting lid. Cover tightly and shake until well combined. Taste and adjust seasonings, as desired. Set aside.
- Remove chicken from Instant Pot® and let rest for a few minutes, then shred with two forks. Reserve cooking liquid from the pot to use in other recipes or freeze for later use.
Arrange mixed salad greens on a platter and top with the shredded chicken, sliced strawberries, Feta cheese, and pecans. Drizzle the balsamic dressing on top and serve immediately. Enjoy!