Instant Pot Chicken Salad with Grapes and Pecans
Recipe type: Salad
Cuisine: Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 8 cups
Chicken Salad is the perfect meal for a hot day!
  • 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
  1. Use 1 teaspoon of salt, ½ teaspoon of pepper, and garlic cloves to season the chicken breasts.
  2. Place in the Instant Pot on the trivet.
  3. Squeeze ½ lemon over the chicken.
  4. Cut the other half of the lemon into slices and place onto of chicken.
  5. Pour 1 cup of chicken broth into the Instant Pot.
  6. Cover, making sure it's sealed.
  7. Set it to pressure cook on high for 15 minutes.
  8. Natural pressure release (NPR) for 5 minutes.
  9. Vent the Pot.
  10. Once the silver tab drops, open the pot and remove the chicken with thongs into mixer bowl.
  11. Using the paddle attachment, mix the chicken on low until shredded.
  12. Place the chicken in the refrigerator to cool.
  13. Prepare the rest of the ingredients.
  14. Once the chicken is cooled, add the mayo, grapes, pecans, and the remainder of the salt and pepper.
  15. Combine well.
  16. Place back into the fridge for at least one hour.
  17. Serve on a croissant or on lettuce leaves.
Recipe by Betsy Ramirez at