Ultimate Chicken Salad Pressure Cooker Recipe
This hearty and refreshing chicken salad is made easy using your pressure cooker and features tender chicken combined with grapes, almonds, herbs, and a creamy dressing.
Equipment
- 1 Pressure Cooker Electric, like Instant Pot
- 1 Skillet for toasting almonds
- 1 Mixing Bowl Large
Ingredients
Main Ingredients
- 2 pounds chicken breasts boneless skinless
- 0.5 cup raw almonds sliced
- 1 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup red grapes quartered
- 2 celery ribs diced
- 3 green onions sliced, include green and white parts
- 2 tablespoons parsley finely chopped
- 1 tablespoon tarragon finely chopped
- 3 tablespoons lemon juice from 1 lemon
- kosher salt and freshly ground black pepper to taste
Instructions
Instructions
- Place the chicken breasts inside your pressure cooker with just enough water to cover the base and signal a good broth depth.
- Lock the lid and wait for the pressure build, watch that float valve pop up as your cooker seals tight.
- Cook on high pressure for 10 minutes. This gets the chicken perfectly tender without drying out.
- Use quick release to drop the pressure fast, so your chicken stops cooking and stays juicy.
- Remove the chicken and let it cool a bit while you toast almonds in a dry skillet until golden and smelling nutty.
- In a big bowl, stir together mayo, Dijon mustard, and lemon juice until smooth and blended well.
- Chop your cooled chicken into bite-size pieces, then add it along with grapes, celery, green onions, parsley, and tarragon to your dressing mix. Stir to coat everything evenly.
- Finally, fold in those toasted almonds right before serving. Cover and chill salad for at least 30 minutes so flavors meld up all nice and good.
Notes
For faster prep, use rotisserie chicken or toast almonds in advance. Keep almonds separate when storing to maintain crunch. Salad keeps fresh for 3 days refrigerated.