5 mins prep to make this refreshing Instant Pot Chicken Salad with Homemade Honey Mustard Vinaigrette. Imagine moist, juicy, and tender chicken breast drizzled with a flavorful dressing. Perfect for a quick, healthy & light meal!
Growing up in an Asian home, chicken legs and wings are always the prized chicken parts. Food that kids would need to learn to share. Food that sometimes given or rewarded to the most deserving person at the table.
This all happens while pieces of chicken breast would sit on the plate screaming for attention. Only until the end, when moms or aunties ask, “anyone else want these?” then maybe they won’t end up in the fridge.
But hey, chicken breasts can be moist, juicy, and flavorful when cooked perfectly! 😀 How? is the question.
However, cooking chicken breast in the pressure cooker is a bit tricky, as you can’t monitor and adjust the meat during the cooking process. No wonder many fellow pressure cooker users avoid cooking it or take educated guesses on the cooking time and method. We often get asked “why does my chicken breasts come out tough and dry?“.
Make Ahead: you can make this refreshing salad ahead of time, place it in the fridge, and save it for a healthy breakfast or light lunch.
For Extra Moist Chicken Breast: the optional quick brining step will increase the moisture level by roughly 0.8% – 1.1%.
Check Temperature: If the chicken breast’s internal temperature is slightly below 161°F – 163°F, quickly place them back into the pressure cooker. Close the lid and let it cook in the remaining heat for additional 2 – 5 minutes. Avoid pressure cooking it again unless the internal temperature is too low.
Instant Pot Chicken Salad with Honey Mustard Vinaigrette
Author: Amy + Jacky
5 mins prep to make this refreshing Instant Pot Chicken Salad with Homemade Honey Mustard Vinaigrette. Imagine moist, juicy, and tender chicken breast drizzled with a flavorful homemade dressing. Quick, healthy & light meal that's very easy to eat!
Optional Quick Brining Step: Place 30g of salt and 2 cups of cold water in a small mixing bowl and mix well. Place chicken breast in the mixture and place it in fridge for 45 minutes (See Notes).
Pressure Cook Chicken Breast: Pour 1 cup of cold water in Instant Pot. Place the chicken breast on top of a steamer rack. Close the lid and Pressure Cook at High Pressure for 5 minutes + Full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
Create Vinaigrette Salad Dressing: While the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar in a small mixing bowl. Pour in 3 tbsp extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
Slice Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top.
Serve: This dish can be served cold or warm. Enjoy!
Make Ahead: you can make this ahead of time and put it in the fridge for a healthy breakfast or light lunch.For Extra Moist Chicken Breast: the optional quick brining step will increase the moisture level by roughly 0.8% - 1.1%.Check Temperature: If the chicken breast's internal temperature is slightly below 161°F – 163°F, quickly place them back into the pressure cooker. Close the lid and let it cook in the remaining heat for additional 2 - 5 minutes. Avoid pressure cooking it again unless the internal temperature is too low.*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Cuisine: American, World
Keyword: chicken breast recipes, chicken breast salad, chicken recipes, chicken salad recipes, Honey Mustard Vinaigrette, instant pot chicken, instant pot chicken salad, pressure cooker chicken salad
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