Instant Pot Chicken Salad

 Chicken salad and the instant pot may not seem a likely pair, but use of the pressure cooker to cook the chicken results in tender, flavorful meat. This recipe does not require use of the stove - a bonus for summer meals.  Serve it on a bed of lettuce or a croissant roll.

This recipe comes from instantpoteats.com and serves 4.

Ingredients

2 large boneless skinless chicken breasts

1/2 tsp salt

1/4 tsp. pepper

1 cup chicken broth

2 cloves garlic, diced

1 tsp dried thyme

1 cup diced celery

1 cup diced red grapes

1/2 cup chopped green onions

1/3 cup sliced almonds

1/2 cup mayonnaise

1/3 cup sour cream or Greek yoghurt

1 Tablespoon Dijon mustard

1 tsp onion powder

1/4 tsp salt and pepper (or to taste)

Instructions

Cut each chicken breast into two pieces (through the thickest part of the meat)  to make them thinner and more even. Season with salt and pepper.

Add a cup of chicken broth, thyme and sliced garlic to the instant pot. Nestle the chicken in the broth.

Secure the lid. Set pressure cook for 10 minutes. Once the timer has finished, release the pressure naturally for 10 minutes and then manually let off the remaining steam.

Remove the chicken to a cutting board and allow to cool.  Dice into small pieces.

(Hint: save the broth for a future recipe. You can freeze it)

Dice the remaining ingredients.  Toast the almonds until golden brown for added flavor. Almonds can be mixed into the salad or sprinkled on top.

In small bowl, combine mayonnaise, sour cream, Dijon and onion powder.

Combine all ingredients gently. Add salt and pepper to taste.

Optionally add 1 T lemon juice for an extra tang.

Serve on a bed of lettuce or as a sandwich on a croissant roll.