Instant Pot Kale and Cabbage Chicken Bacon Ranch Salad, yeah, it’s quite a mouthful in title and in bite-ful. This is a lunch or dinner salad that’s singing with so much flavor you’ll ask yourself the question, ‘Is the main ingredient really kale?’
Caramelized onions and bacon, savory chicken with a tangy mustard vinaigrette all cooked up in your Instant Pot Pressure Cooker in less than 30 minutes? Just say yes to this keto-friendly protein packed salad!
Not to toot my own horn, okay, maybe a little tooting, but my three kiddos absolutely devour this kale salad. It’s one that’s requested often and let me tell you the secret. It’s the bacon and onions. The heavenly aroma that’s emitted whilst you sauté those bad boys, triggers this primal need to consume whatever’s coming out of that pot. Even if it’s salad.
Instant Pot Kale and Cabbage Chicken Bacon Salad is a great way to get those leafy green vegetables in. You can substitute purple cabbage or shredded brussels sprouts if you don’t have any green cabbage on hand. Or double up on the kale if you have a bundle that you need to use up!
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The neatest thing about salads is that they’re so versatile. Don’t be afraid to change up the ingredients and use what you have on hand.
Two of my other favorite Instant Pot Kid-Friendly recipes are my Easiest Instant Pot Meatballs Ever or my Grain Free Instant Pot Molten Lava Cake.
Instant Pot Kale and Cabbage Chicken Bacon Salad
Ingredients
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 4 strips nitrate free bacon, diced
- 1 medium yellow onion, slice thinly
- 1 1/4 teaspoon fine sea salt
- 1 pound boneless skinless chicken breasts, cut into 1 1/2 inch cubes
- 1/2 teaspoon fine ground black pepper
- 1/4 cup low sodium chicken stock or water
- 4 cups chopped kale
- 2 cups shredded purple cabbage
Tangy Mustard Vinaigrette
- 1/4 cup leftover chicken pan juices
- 2 tablespoons apple cider vinegar
- 1 tablespoon 100% pure maple syrup
- 1 tablespoon dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon fine ground black pepper
Instructions
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Preheat an electric pressure cooker using the Sauté function, press the button multiple times until the display panel reads MORE. Than add 1 teaspoon olive oil, bacon, onion, and 1/4 teaspoon sea salt to the pot. Stir periodically as the bacon becomes crispy and the onions caramelize, about 20 minutes.
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In a bowl, toss the chicken breasts in the remaining 1 tablespoon olive oil, 1 teaspoon sea salt, and black pepper. Remove the onions and the bacon from the pressure cooker, place inside a separate bowl, and set aside. Deglaze the pot by adding the chicken stock to the hot liner. Stir and scrape the bottom of the pan to remove any stuck on pieces. Then add the chicken breasts to the pot and stir to coat.
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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 5.
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While the chicken is cooking add the kale and cabbage to a large bowl, top with the onion and bacon. Set aside. In a bowl or jar combine all of the Tangy Mustard Vinaigrette ingredients except for the pan juices.
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When the cooker beeps to let you know it's finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes, it's hot.
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Carefully remove the chicken from the cooker with a slotted spoon and set it on top of the kale and cabbage. Being extremely careful remove the liner of the pressure cooker and carefully measure out 1/4 cup of pan juices. Add them to the dressing jar and stir to combine. Toss the salad with the dressing and serve immediately.
This looks delish!
Do you know if turkey bacon will work! I dot eat pork!
Thank you.
Yes, turkey bacon will work. 🙂
OH EMM GEEE! This is the best salad I think I’ve ever made!! So, so delicious! I, however just used romance lettuce and no cabbage or kale even though I understand this is probably the main point. 😊.
I would have sworn that I didn’t like kale but this was the most delicious salad I have ever had!! And five 13 year olds ate it with me!
Thank you so much for reaching out Michelle! I am so thrilled to hear that you loved the salad recipe, as well as the teenagers in your home. 🙂
Delicious and simple. Everyone loved it!
This is absolutely one of the best things I’ve ever eaten! I literally crave this now! Even if you hate kale and cabbage, TRY THIS!! You will change your mind!
The only thing I would do differently when I remake this is to do a quick sauté of the kale with the bacon for about the last minute to take some of the bitter out. Because when this was reheated the next day for lunch there was no bitter bite. But all in all it tasted amazing. It is definitely something we will keep in our dinner rotation.
Delicious! This morning, I asked my husband if this recipe is a keeper. He said absolutely, that it didn’t appeal to him at all when I told him about it, but once he took that first bite, he was completely impressed. He usually requires a lot of dressing on his salads, but he was completely content with a drizzle of this dressing. I loved it, too!
Awww that’s awesome Sandy! I am so happy to hear ya’ll loved the recipe!
My kale and cabbage were a little old so I decided to cook everything. It was still delicious. I added some poultry seasoning to the chicken. Then poured the dressing on top. Served it with cauliflower mash. Yummy!
My husband said this is the best salad he’s ever had and he usually doesn’t like salad OR a kale. He requested that I make it for his lunches from now on. Thank you for the recipe!
Awww that is so wonderful to hear Alexandra! Thank you so much for your review!
Wishing you the best,
Brittany
This is really good! A little involved for me, but I don’t just love to cook. 🙁 However, it was worth the effort! Made as is, except I used less onion (out of fear that it would be too much). I will use the whole onion next time.
We loved this salad! Reminds me of an old-time wilted spinach salad, but the kale and chicken just take it over the top. And that dressing! Home run!
This was amazing!! Everyone loved it. Used romaine instead of kale…baby steps. 😄
I’d love to meal prep this salad for my lunch. Suggestions on the best way to do that?
Thanks so much for reaching out Arienne! This salad will hold over well in the refrigerator for 3 days or so in any airtight container of your choice. I personally love to use Mason Jars.
Made this for dinner tonight and it was delicious!
This looks great!
Quick question – I REALLY hate mustard; so should I just leave it out or is there something to use as a substitute?
Thanks!
Hello Dawn,
I promise you can not taste the mustard at all! You should not leave it out as it layers the flavors and is an important part of the recipe. Wishing you all the best!
This was really good and super fast and easy. I will say I gave up on browning the bacon and the onions in the IP – it was just taking too long and seemed to be steaming instead of browning, so I transfered it to a skillet. Everything else worked out really well and the flavor was incredible.
I’d like to make the dressing on its own, but won’t have the chicken pan juices… what can I use in the dressing instead? Will olive oil do?
Hi Lauren,
Thanks so much for reaching out. I would not recommend using straight olive oil because what you would be getting in the chicken pan juice is a mixture of broth, bacon fat, all of the seasonings, etc. The closest thing I can think of would be like a flavored broth and add a touch of oil to it. But I wouldn’t recommend using just straight olive oil. Hope that helps!