Instant Pot Chicken Salad

Step 1

Pressure Cook Chicken Breasts: Add 4 cups (1L) cold water, 2 tsp (14g) fine salt, and 3 (885g) boneless, skinless chicken breasts in Instant Pot. Pressure Cook at High Pressure for 0 minutes (zero minutes), then 10 minutes Natural Release. *Note: 0 minutes (zero minutes) is not a typo! We're using the heat from the 'Pressurize' Stage and 'Depressurize' Stage to cook the chicken.

Step 2

Shred Chicken Breasts: Place chicken on a chopping board, then check internal temperature at its’ thickest part with an accurate food thermometer. With two forks, shred chicken, then let them cool to room temperature.*Note: The USDA recommends 165°F (74°C) as the safe internal temperature for cooked chicken. If the temperature is off by more than 10°F, quickly place the chicken back in the Instant Pot. Close the lid, then let the residual heat in Instant Pot cook the chicken for 1 to 2 more minutes. If not, let the chicken rest until it reaches 165°F (74°C). For reference, our chicken jumped to 165°F (74°C) after resting for 3 minutes.

Step 3

Make Chicken Salad: Place shredded chicken in a large mixing bowl. Add finely diced celery, 1 tbsp (15g) dijon mustard, and ⅓ cup (82g) full-fat mayonnaise to the shredded chicken. Mix well with a wooden spoon. Add in ¼ tsp garlic powder, 1 tsp (2.4g) finely chopped parsley leaves, 1½ tsp (3g) finely chopped dill, and 1 tbsp (15ml) lemon juice. Mix well with a wooden spoon.

Step 4

Season & Serve: Taste & season chicken salad with salt and black pepper. For reference, we added 4 to 5 pinches of fine salt. You can serve this refreshing chicken salad at room temperature or chilled. Enjoy!~ :)