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5 from 8 votes

Instant Pot Asian Chicken Salad

Servings: 4

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.