This classic Asian Chicken Salad has a new exciting spin with the aid of the Instant Pot Pressure Cooker! Preparing your salad proteins inside of your Instant Pot while you busy yourself with the chopping and preparing of other ingredients can be a major time saver!
Not only does this recipe come together very quickly but it doesn’t have any added sugars or sweeteners. Asian Chicken Salad is notorious for it high calorie, refined sugar filled dressings. But with this recipe you don’t have to worry about anything but filling your plate!
Whole30 approved and crammed full of delicious vegetables, this salad is a show stopper. You may want to double the recipe because you’ll be scraping the bottom of the bowl wishing there were leftovers for tomorrow!
If you prepare this salad ahead of time, keep all of the parts separate. Store the dressing and the chicken in separate air tight containers inside the refrigerate and cut and assemble the vegetables as you go. They’re best fresh! Pre-cut they’ll only hold up for a couple days inside of the refrigerator.
If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! In December 2019 our second cookbook, Instant Loss Eat Real, Lose Weight hits stores. It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!
Instant Pot Asian Chicken Salad
Ingredients
For the Chicken
- 2 8 ounce boneless skinless chicken breasts
- 1 tablespoon coconut aminos
- 2 teaspoons sesame oil
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon fine ground black pepper
- 1 mandarin orange, peeled and divided into slices
- 1 green onion, thinly sliced
Ginger Dressing
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons avocado oil
- 1 tablespoon coconut aminos
- 1 tablespoon rice vinegar
- 1 tablespoon almond or peanut butter
- 2 teaspoons fresh grated ginger
- 1 teaspoon sesame oil
- 1/8 teaspoon fine sea salt
For the Salad
- 1 large head romaine, thinly sliced
- 2 cups finely shredded red cabbage
- 1 large carrot, shredded
- 2 tablespoons slivered almonds
- 1 green onion, thinly sliced
Instructions
-
In an electric pressure cooker, combine the chicken, coconut aminos, sesame oil, minced garlic, ginger, sea salt, black pepper, mandarin orange and green onion.
-
Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 6 minutes.
-
While the chicken is cooking, place all the dressing ingredients inside a wide mouth jar. Using an immersion blender, blend the ingredients until a smooth dressing forms. Set aside.
-
In a large bowl combine the romaine, cabbage, shredded carrot, almonds and green onion. When the cooker beeps to let you know it's finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it's hot.
-
Transfer the chicken and juices to a food processor and pulse three times to shred the chicken breast. If you do not have a food processor you can shred the chicken into the juice by hand or use a hand mixer.
-
Top the salad with the chicken and lightly drizzle with the ginger dressing. Toss to combine and serve.
Doesn’t there need to be more liquid in the pot to cook the chicken? I’m worried I’ll get the “burn” notice. Also would this work with 4 or 6 breasts? I’m thinking I’d like to make extra to have on hand in the freezer for quick dinners. Last thing…trivet or no trivet? Thank you! I’m excited to make this one!
Hi Alice, make the recipe as written. As long as you’re using a 6 quart instant pot you’ll be fine. If you’re using a large pot, like the 8 quart that will require more liquid.
I used 4 breasts and no additional liquid in the 8 quart with no issues.
Is there enough liquid to bring the instant pot to pressure? I know the orange will release some as will the onions but it sure doesn’t seem like enough. I have an 8 qt so am always looking for the amounts of liquid.
If you’re using an 8 quart pot you will need to use more liquid as it has a lot more surface area. All of my recipes are written for the 6quart. Add 1/4 cup of chicken broth and you’ll be fine. 🙂
I would add some chicken broth. Some of the recipes in the cookbook cause my 8 qt to display “burn.” It just make a difference with the larger pot.
That should say “must”
Delicious!
This recipe is fantastic! I’m eating it for lunch right now and it’s really fresh and clean. I had 2 large breasts, so I went 7 minutes and it was perfect. Thank you for this recipe and sharing your story with us.
Lori,
I am so happy to hear that you loved your chicken salad! Thank you so much for reaching out and leaving a comment! I appreciate it so much!
This is the best chicken salad I’ve ever had. It’s so juicy and delicious. I can’t wait to share this with the rest of the family. Thank you!
Hi! I have a 3qt IP – do I need to make any changes to the recipe or time? Or if I cut the recipe in half (I cook for one) – any changes? Thank you – I’m new at IPs and your recipes look delicious!!
No, you do not need to change anything. 🙂
We made this for dinner with friends last night and it was a hit! The chicken was perfect…the dressing so flavorful. The salad was so light and fresh!