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4.48 from 23 votes

The Best Instant Pot Chicken Salad

When I say that you haven't had chicken salad like this.. I mean it! Stop the regular chicken salad you are making and rest assured this is going to be your absolute favorite!
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner, lunch
Cuisine: American
Keyword: chicken salad, easy meal prep, easy recipes, healthy dinners, healthy lunch ideas, instant pot recipes, meal prepping, simple dinner recipes
Servings: 8
Calories: 239kcal
Author: Alaina Hinkle

Equipment

  • Instant Pot or Crock Pot

Ingredients

Hinkle Seasoning

  • 1 tsp salt
  • 1 tsp onion flakes
  • 1 tsp garlic powder
  • 1/2 tsp cane sugar
  • 1/2 tsp paprika
  • 1/2 tsp pepper
  • 1/2 tsp celery seed
  • 1/4 tsp turmeric
  • 1/4 tsp ground red pepper also called ground cayenne pepper

Instant Pot Poached Chicken

  • 4 boneless skinless chicken breasts ( 1 1/2 to 2 pounds)
  • 2 bay leaves
  • 2 tbsp peppercorns
  • 5 tsp salt

The Best Instant Pot Chicken Salad

  • 4 Cups of the Instant Pot Poached Chicken from above
  • 1/2 cup mayo of choice
  • 1/3 cup greek yogurt
  • 5 stalks celery chopped finely
  • 2 green onions chopped finely

Instructions

Hinkle Seasoning Directions

  • In a small bowl add in your salt, onion flakes, garlic powder, cane sugar, paprika, pepper, celery seed, turmeric and pepper. Whisk together until fully combined.

Instant Pot Poached Chicken Directions

  • Add 4 cups water, salt and pepper corns to the Instant Pot. Then stir to dissolve the salt into the water.
  • Place chicken breasts into the water, add bay leaves on top & do not stir
  • Turn Instant Pot to High pressure 00. It will take about 8 to 10 minutes for the Instant Pot to reach pressure which is the 00. Then once it reads LO 00, you will naturally release for 11 minutes. Which means you will not do anything to the Instant Pot until the screen reads LO 11. After, you will turn the quick release button to the venting position. Then wait until the float valve FULLY drops before opening the lid
  • Take chicken breasts out of the cooking water and start to shred it with fork OR my favorite way, add to your kitchen aid mixer. Then mix on medium-low, until all the chicken is shredded (promises this works THE BEST!)

Crock Pot Poached Chicken Recipe

  • Add 4 cups water, salt and pepper corns to the Instant Pot. Then stir to dissolve the salt into the water
  • Place chicken breasts into the water, add bay leaves on top & do not stir
  • Place on low for four hours. Let rest out of water for 10 minutes then shred. After follow directions below to finish the chicken salad

The Best Instant Pot Chicken Salad Directions

  • Add 1/2 cup mayo, 1/3 cup Greek Yogurt and 1 tsp Hinkle Seasoning to a small mixing bowl. Mix with spoon until fully incorporated and set aside
  • In a large mixing bowl add 4 cups of the the Instant Pot Poached Chicken, 5 stalks celery diced finely & green onions chopped finely. Mix until throughly combined.
  • Then pour the Greek Yogurt mixture over the poached chicken, mix & refrigerate until you are ready to eat. However, lets be honest... I normally just eat right away!

Nutrition

Calories: 239kcal | Carbohydrates: 3g | Protein: 25g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1697mg | Potassium: 531mg | Fiber: 1g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg