Step 1

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.

Step 2

Wash and cut Celery and set aside. Dice Green Onions and set aside.

Step 3

Cube cold cooked chicken and place in medium size bowl. Add celery, green onions, cranberries and chopped pecans. Toss to combine.

Step 4

Add Poppy Seed dressing and stir to combine. Add salt and pepper to taste.

Step 5

Store in Refrigerator.

Step 6

Serve with crackers or on bread.