Seasoning Directions - In a small bowl add in top 9
ingredients (salt, onion flakes, garlic powder, cane
sugar, paprika, pepper, celery seed, turmeric and
pepper). Whisk together until fully combined.
Instant Pot Poached Chicken Directions - Add 4
cups water, salt and pepper corns to the Instant
Pot. Then stir to dissolve the salt into the water.
Place chicken breasts into the water, add bay
leaves on top & do not stir. Turn Instant Pot to
High pressure 00. It will take about 8 to 10
minutes for the Instant Pot to reach pressure
which is the 00. Then once it reads LO 00, you will
naturally release for 11 minutes. Which means you
will not do anything to the Instant Pot until the
screen reads LO 11. After, you will turn the quick
release button to the venting position. Then wait
until the float valve FULLY drops before opening
the lid. Take chicken breasts out of the cooking
water and start to shred it with fork OR my
favorite way, add to your kitchen aid mixer. Then
mix on medium-low, until all the chicken is
shredded (promises this works THE BEST!)
Chicken Salad Directions - Add 1/2 cup mayo, 1/3
cup Greek Yogurt and 1 tsp Hinkle Seasoning to a
small mixing bowl. Mix with spoon until fully
incorporated and set aside. In a large mixing bowl
add 4 cups of the the Instant Pot Poached
Chicken, 5 stalks celery diced finely & green
onions chopped finely. Mix until thoroughly
combined. Then pour the Greek Yogurt mixture
over the poached chicken, mix & refrigerate until
you are ready to eat. However, lets be honest… I
normally just eat right away!
Originally Submitted
5/18/2021
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