Sam's Instant Pot Chicken Salad Recipe

Recipesfull introduces to you: Popular Recipes. (Sam's Instant Pot Chicken Salad Recipe). This is a low-sodium, low-acid, IC-friendly chicken salad recipe that tastes great and is made in an Instant Pot®. I created this recipe for my husband who has a number of dietary restrictions and it turned out so well I thought I'd share. You can optionally add the dried cherries, cranberries or chopped green grapes mentioned in the last step. If you have IC, you should skip this step or make sure you are using something that works with your condition. In my opinion, green grapes taste the best, but they might not work if you suffer from IC. Serve cold between slices of potato bread, perhaps with some green leaf lettuce and sliced fresh tomato.

Brief

Prep 15 mins

Cook: 55 mins

Additional: 1hr5 mins

Total: 2hrs15 mins

Servings: 8

Yield: 8 servings

Sam's Instant Pot Chicken Salad Recipe

Ingredients

2 pounds organic boneless

skinless chicken breasts

1 (32 ounce) carton low sodium chicken broth

or as needed

1 (16 ounce) jar organic mayonnaise (such as Sir Kensington's®)

½ small onion

diced

¼ cup dried cherries

potassium salt and freshly ground black pepper to taste

Salad

Directions

Step 1

Pound chicken with a meat tenderizer to reduce any gristle then cut into 1/2-inch pieces discarding any pieces with excessive fat or gristle.

Step 2

Add chicken pieces to a multi-functional pressure cooker (such as Instant Pot®) and pour enough chicken broth on top to just submerge the chicken. Close and lock the lid. Select the meat or stew setting according to manufacturer's instructions; set timer for 45 minutes disabling \keep warm\ function. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Broth and chicken should have reached a temperature of about 190 to 203 degrees F(87 to 95 degrees C).

Step 4

Use a heat-safe plastic cooking spoon to shred the chicken directly in the pot breaking up larger pieces. If the chicken does not shred heat again for 15 minutes with the same settings adding additional chicken broth to submerge the chicken.

Step 5

Empty contents of the pot into a strainer allowing the broth to drain away. Transfer shredded chicken to a large bowl. Add 1 cup mayonnaise and mix in with a metal spoon. Add more mayonnaise until you reach the desired consistency. Mix in onions and dried cherries. Season with potassium salt and pepper. Refrigerate for 1 to 2 hours before serving.

Nutritional Information

Sam's Instant Pot Chicken Salad Recipe

Servings Per Recipe:8

Calories: 559.5

% Daily Value *

Protein: 25.9g 52%

Carbohydrates: 5.8g 2%

Dietary Fiber: 0.4g 2%

Sugars: 3.3g

Fat: 48g 74%

Saturated Fat: 7.7g 39%

Cholesterol: 88.1mg 29%

Vitamin A Iu: 187.6IU 4%

Niacin Equivalents: 15.2mg 117%

Vitamin B6: 0.8mg 49%

Vitamin C: 0.3mg 1%

Folate: 6.7mcg 2%

Calcium: 18.9mg 2%

Iron: 1mg 5%

Magnesium: 23mg 8%

Potassium: 207.8mg 6%

Sodium: 452.3mg 18%

Thiamin: 0.1mg 6%

Calories From Fat: 432

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.