Instant Pot Chicken Salad with Honey Mustard Vinaigrette

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!