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Place chicken breasts in Instant Pot. Salt and Pepper chicken. Add Garlic. Add 1 cup water or broth. Set to Manual for 18 minutes. Allow 10 minute Natural Release and then quick release. Remove from Instant Pot and place in Refrigerator to cool.
Wash and cut Celery and set aside. Dice Green Onions and set aside.
Cube cold cooked chicken and place in medium size bowl. Add celery, green onions, cranberries and chopped pecans. Toss to combine.
Add Poppy Seed dressing and stir to combine. Add salt and pepper to taste.
Store in Refrigerator.
Serve with crackers or on bread.