Creamy, crunchy, and ready in under 30 minutes, this Instant Pot Chicken Salad is an ideal make-ahead lunch. Make a big batch on Sunday and enjoy it throughout the week.
Cooking chicken in the Instant Pot gives you tender, juicy results quickly. This recipe follows a simple Instant Pot chicken technique, then combines the cooked chicken with crunchy celery, tangy Dijon, and creamy mayonnaise for a classic chicken salad you can customize to taste.
Why This Recipe Is Great!
- Perfect for meal prep. Make a large batch and portion it into airtight containers for easy lunches all week.
- Minimal hands-on time. The Instant Pot does most of the cooking while you chop the add-ins.
- Versatile serving options. Serve over greens, in a sandwich, in lettuce wraps, or with crackers.
- Low carb option. Enjoy it as-is or swap the bread for lettuce wraps to keep carbs low.
Instant Pot Chicken Salad Ingredients
- Boneless skinless chicken breasts — about 1 lb (one or two breasts, depending on size).
- Mayonnaise — your preferred variety (¾ cup used in the recipe).
- Celery — chopped for crunch (about 1 cup).
- Dijon mustard — adds tang (1 tablespoon).
- Red onion — finely chopped (or substitute green onions or scallions).
- Salt and black pepper — to taste.
Equipment
- Instant Pot (6-quart is ideal)
- Cutting board
- Sharp knives
- Measuring spoons and cups
How To Make Instant Pot Chicken Salad
Place the chicken breasts in the Instant Pot and add 1 cup of water or chicken broth.
Secure the lid and set the valve to sealing. Cook on high pressure for 20 minutes.
While the chicken cooks, chop the celery and red onion and place them in a large mixing bowl.
When cooking finishes, perform a quick release. Remove the chicken and shred or chop it—using a stand mixer, hand mixer, or two forks all work well.
Let the chicken cool slightly, then add it to the bowl with the celery and onion. Stir in the mayonnaise and Dijon mustard, then season with salt and pepper. Serve right away or chill for a couple of hours to let the flavors meld.
Tips and Tricks
- The Instant Pot needs about 5–10 minutes to reach pressure before the cook time begins.
- Shred chicken quickly with a stand or hand mixer, or use two forks on a cutting board. You can also simply chop the chicken if you prefer chunkier pieces.
- If prepping ahead, you can allow the pressure to naturally release so the chicken stays moist, then shred when ready.
Variations of This Recipe
- Add fresh herbs. Stir in chopped dill, parsley, or tarragon for bright flavor.
- Use dried seasonings. A teaspoon of garlic powder, onion powder, or Italian seasoning works well if fresh herbs aren’t available.
- Add more vegetables. Try diced red pepper, shredded carrots, or small broccoli florets for extra texture and nutrition.
- Swap in Greek yogurt. Use ¾ cup plain Greek yogurt instead of mayonnaise for more protein and a lighter result.
- Mix in sweet or crunchy add-ins. Add grapes and pecans (about 1 cup each) for a classic sweet-and-savory version.
Frequently Asked Questions
Store chicken salad in an airtight container in the refrigerator for 3–5 days. Because this recipe uses mayonnaise, keep it cold and avoid leaving it at room temperature for extended periods.
Serve on a hoagie or bulky roll, in lettuce cups, on crackers or pita chips, or simply over a bed of greens.
Mayonnaise-based chicken salad doesn’t freeze well because mayo changes texture when frozen. You can freeze the cooked shredded chicken separately and assemble the salad after it thaws.
Yes. Place chicken and 1 cup of broth in a slow cooker and cook 4 hours on high or 8 hours on low. Shred the chicken and continue with the recipe.
Other Recipes To Try!
If you enjoyed this Instant Pot Chicken Salad, try more Instant Pot recipes or make variations of this salad to suit your taste. Thanks for reading and enjoy these simple, delicious meals!
Recipe
The Best Instant Pot Chicken Salad
Creamy, crunchy, and ready in under 30 minutes—perfect for make-ahead lunches.
Equipment
- Instant Pot
- Knives
- Cutting board
- Measuring spoons and cups
Ingredients
- 1 lb chicken breast
- ½ red onion, chopped
- 1 cup celery, chopped
- ¾ cup mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Add the chicken to the Instant Pot and pour in 1 cup of water or chicken broth.
- Secure the lid, set the valve to sealing, and cook on high pressure for 20 minutes. Allow for 5–10 minutes of pressurizing time.
- While the chicken cooks, chop the celery and red onion and place them in a large bowl.
- When cooking finishes, perform a quick release. Remove the chicken and shred or chop it.
- Let the chicken cool slightly, then add it to the bowl with the celery and onion. Mix in the mayonnaise and Dijon mustard, season with salt and pepper, and serve immediately or chill to meld flavors.
Notes
- The Instant Pot needs 5–10 minutes to come to pressure before the cook time begins.
- Shred chicken quickly with a stand mixer, hand mixer, or use two forks. Chopping is also an option.
- For make-ahead prep, you can natural release the pressure so the chicken remains moist before shredding.