Steam curls up from the valve and your stomach starts talking back. You probably notice the smell first. It’s kinda like a gentle whisper telling you that something good is on its way.
You got this quick cookin pressure cooker on your counter and today it’s gonna work real good for a chicken salad that’s anything but boring. The float valve pops up, and you feel you’re close to somethin tasty and fresh. That broth depth is just right to keep the chicken juicy while locking in flavors.
When you hear the quick release hissing, you know your time’s up. You gotta open it carefully, and then you spot the perfectly cooked chicken breast just waiting to be shredded and tossed into your salad masterpiece. This ain’t your regular chicken salad, it’s the kind that’ll have folks asking for seconds, y’all.
The Real Reasons You Will Love This Method
- Pressure cooker does the hard work with way less babysitting.
- Chicken cooks perfectly moist every single time thanks to controlled broth depth.
- Using quick release lets you get to shredding faster than slow release would allow.
- Natural release helps if you wanna keep things a bit juicier for shredding.
- Float valve signals exactly when your pressure cooking is done so no guesswork.
- The method locks in flavors from sun-dried tomatoes and basil in a snap.
- You get a healthier chicken salad avoiding heavy mayo with creamy Greek yogurt instead.
What Goes Into the Pot Today
- 1 lb boneless, skinless chicken breast - the star protein soaking in flavors.
- 1 ¼ cups full-fat plain Greek yogurt or skyr - creamy but healthy twist on dressing.
- ⅓ cup chopped sun-dried tomatoes plus 1 tablespoon of their oil - for that tangy, rich flavor hit.
- ½ tablespoon dijon mustard and ½ tablespoon honey or maple syrup - balancing savory and sweet vibes.
- ½ teaspoon garlic powder and juice from ½ lemon - simple seasonings raise the taste game.
- 1 cup chickpeas - adds heartiness and texture without being heavy.
- ½ cup finely diced celery and ¼ cup finely diced red onion - crunch for days.
- ⅓ cup toasted pine nuts plus ⅓ cup shaved parmesan cheese (optional) - little nuggets of nutty goodness and a touch of umami.
- 3 tablespoon fresh chopped basil - fresh herb punch to bring it all together.
The Exact Process From Start to Finish
- First up, bring a medium pot with lid filled with water to a boil right on your stove or in your multipot. Make sure the broth depth covers the chicken when you add 'em in.
- Add the chicken breasts carefully. Lock the lid on, and set your pressure cooker to high pressure. Wait for the float valve to pop up, and then cook for about 10 minutes.
- After time’s up, go for a quick release by carefully turning the valve to vent and releasing steam fast so you can get to your chicken without it drying out.
- Pull chicken out and set aside to cool enough so you can handle it safely. When still warm, shred it up using two forks or if you’re fancy, a hand mixer at low speed in a medium bowl.
- In a large bowl, toss together the shredded chicken with chickpeas, celery, onions, sun-dried tomatoes, toasted pine nuts, and fresh basil. Use a spatula here, you wanna keep that texture good.
- Whisk together Greek yogurt, sun-dried tomato oil, Dijon mustard, honey, garlic powder, and lemon juice in a small bowl to make the dressing.
- Pour that dressing over the salad and toss gently so every bit gets coated. Serve immediately or chill in fridge for later. This salad works either way!
Smart Shortcuts for Busy Days
If you’re pressed for time, skip peeling your own sun-dried tomatoes and grab them chopped from the jar. That oil you get in the jar does double duty for dressing.
Another hack is using canned cooked chickpeas instead of dried. Rinse 'em well and they’re ready to toss right in.
Finally, shredding the chicken using a hand mixer saves you from fork cramps if you got a lot on your plate. Works like a charm and no mess.
The Flavor Experience Waiting for You
You’ll notice the tangy brightness from sun-dried tomatoes blending with creamy Greek yogurt dressing first thing. It feels light but packed with personality.
Crunchy celery and red onion add fresh snap to each bite, kinda like unexpected pops of texture that keep your mouth guessing in a good way.
And hey, that toasted pine nut and parmesan combo? It’s like a savory little surprise you didn’t see coming but totally wanted. All wrapped up with fresh basil, this salad's a total winner.
Keeping Leftovers Fresh and Ready
Store your leftover chicken salad in an airtight container and pop it in the fridge. It usually keeps well for about 3 days.
If you wanna save it longer, freezing it’s an option but be warned some ingredients like celery and pine nuts might get a little soggy after thawing.
For a quick grab, portion it out in small containers so you don’t have to open the big batch every time.
Before serving leftovers, give the salad a gentle toss and maybe add a splash of lemon juice or fresh basil to brighten up flavors again.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Sure thing! Just check internal temp and maybe shorten cooking a bit cause thighs cook faster.
- Do I have to use Greek yogurt? Nope, but it’s killer for creamy dressing without mayo. You can try sour cream or creme fraiche if you want.
- What’s the best way to shred the chicken? Two forks works fine but if you want speed, hand mixer on low in a bowl is a lifesaver.
- How do I know when the chicken is fully cooked? When float valve pops and you follow the pressure cooker timing, it’s done. Just double check meat is no longer pink inside.
- Should I do quick release or natural release? Quick release is best here so chicken doesn’t overcook and dry out. Natural releases help keep juicier but slow you down.
- Can I make this salad ahead? Totally. Make the chicken and dressing ahead and toss with fresh ingredients later. Keeps salad crisp and fresh.
Healthy Marry Me Chicken Salad Made Easy in Your Pressure Cooker
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breast the star protein soaking in flavors
- 1 ¼ cups full-fat plain Greek yogurt or skyr creamy but healthy twist on dressing
- ⅓ cup chopped sun-dried tomatoes
- 1 tablespoon sun-dried tomato oil
- ½ tablespoon dijon mustard
- ½ tablespoon honey or maple syrup
- ½ teaspoon garlic powder
- juice from ½ lemon lemon juice
- 1 cup chickpeas adds heartiness and texture without being heavy
- ½ cup finely diced celery crunch for days
- ¼ cup finely diced red onion crunch for days
- ⅓ cup toasted pine nuts little nuggets of nutty goodness
- ⅓ cup shaved parmesan cheese optional, a touch of umami
- 3 tablespoon fresh chopped basil fresh herb punch to bring it all together
Instructions
Instructions
- Bring a medium pot with lid filled with water to a boil on your stove or multipot. Ensure broth depth covers the chicken when added.
- Add chicken breasts carefully. Lock lid and set pressure cooker to high pressure. Wait for float valve to pop up, then cook for 10 minutes.
- Perform a quick release by carefully turning valve to vent and releasing steam quickly to prevent drying out chicken.
- Remove chicken and set aside to cool. When warm, shred using two forks or a hand mixer at low speed in a medium bowl.
- Toss shredded chicken with chickpeas, celery, onions, sun-dried tomatoes, toasted pine nuts, and fresh basil in a large bowl using a spatula.
- Whisk Greek yogurt, sun-dried tomato oil, Dijon mustard, honey, garlic powder, and lemon juice in a small bowl to make dressing.
- Pour dressing over salad and toss gently to coat. Serve immediately or chill for later.
- Enjoy your vibrant chicken salad fresh or chilled.
