Instant Pot Chicken Salad with Grapes and Pecans
Author: Betsy Ramirez
Recipe type: Salad
Cuisine: Chicken
Prep time:
Cook time:
Total time:
Serves: 8 cups
- 4 large chicken breasts
- 3 garlic cloves, minced
- 1 large lemon
- 1 cup chicken broth
- 2 teaspoons salt
- 1 teaspoon pepper
- 1¼ cup mayonnaise
- 1 cup chopped pecans
- 1 cup chopped grapes
- Use 1 teaspoon of salt, ½ teaspoon of pepper, and garlic cloves to season the chicken breasts.
- Place in the Instant Pot on the trivet.
- Squeeze ½ lemon over the chicken.
- Cut the other half of the lemon into slices and place onto of chicken.
- Pour 1 cup of chicken broth into the Instant Pot.
- Cover, making sure it's sealed.
- Set it to pressure cook on high for 15 minutes.
- Natural pressure release (NPR) for 5 minutes.
- Vent the Pot.
- Once the silver tab drops, open the pot and remove the chicken with thongs into mixer bowl.
- Using the paddle attachment, mix the chicken on low until shredded.
- Place the chicken in the refrigerator to cool.
- Prepare the rest of the ingredients.
- Once the chicken is cooled, add the mayo, grapes, pecans, and the remainder of the salt and pepper.
- Combine well.
- Place back into the fridge for at least one hour.
- Serve on a croissant or on lettuce leaves.
Recipe by Betsy Ramirez at http://betsyramirez.com/instant-pot-chicken-salad-with-grapes-and-pecans/
3.5.3251