I use chicken thighs pressure cooked with a ranch seasoning packet, then finely chopped and mixed with a homemade ranch sauce of mayonnaise and dried herbs.
Ranch twice. Once in the pot, once in the sauce.
Real Talk
I love chicken salad, but the same old recipe gets boring. That's how this one was born. I had the idea, tried it, and it worked even better than I imagined. Don't I wish all my creations were so successful.
The process couldn't be easier. The chicken, ranch packet, and broth go in the pressure cooker for 10 minutes. Then you cool the chicken, chop it, and mix in the sauce. That's it.
Why This Recipe Works
- Chicken thighs cooked in ranch. The ranch packet dissolves into the broth and seasons the chicken as it cooks. This timing is tested with boneless, skinless thighs; I have not tested chicken breasts with the same timing.
- A homemade ranch sauce. Mayonnaise with dried chives, parsley, dill, garlic powder, onion powder, salt, and pepper holds it all together.
- Cool, then chop fine. A few minutes in the freezer cools the chicken quickly so you can chop it and mix.
Ingredients
Chicken
- 2 pounds boneless, skinless chicken thighs
- 1 ranch seasoning packet
- ½ cup chicken stock
Homemade Ranch Sauce
- ¾ cup mayonnaise
- ½ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Two Kinds of Ranch
The ranch seasoning packet goes in the pot with the chicken. The ranch sauce is homemade from mayonnaise and dried herbs and gets mixed in after the chicken is chopped.
How to Serve It
It's perfect for sandwiches, like the croissant in these photos, or for dipping.
Timing at a Glance
Pressure cook: 10 minutes at high pressure.
Release: natural release for at least 10 minutes, then quick-release the rest.
Temperature: the chicken should reach 165°F in the thickest pieces.
Cool: let it cool until it is easy to handle; a brief freezer shortcut is fine.
Chill: refrigerate promptly until you're ready to serve.
How to Make Pressure Cooker Chicken Salad
Step 1: Load the pot and pressure cook
Add the chicken thighs to the pot.
Add the ranch packet on top of the chicken.
Pour in the chicken broth.
Gently mix the broth until the seasoning has dissolved. Lock the lid and cook for 10 minutes at high pressure.
Step 2: Make the ranch sauce while it cooks
Meanwhile, add the mayonnaise to a mixing bowl.
Add the herbs and spices: chives, parsley, dill, onion powder, garlic powder, salt, and pepper.
Mix them together and set the sauce aside.
Step 3: Release and cool the chicken
When the cook time is complete, let the pressure release naturally for at least 10 minutes, then quick-release the remaining pressure.
Transfer the chicken to a bowl and put it in the freezer for a few minutes to cool it down quickly.
The broth left in the pot is full of ranch flavor.
Tip: It's not part of this recipe, but I'd use that broth to cook some rice or quinoa.
Step 4: Chop and mix
Place the chicken on a cutting board.
Chop it finely.
Return the chicken to the bowl.
Top it with the ranch sauce.
Mix until well combined, then chill in the refrigerator until you're ready to serve.
Serve it on a sandwich or with something for dipping.
Expert Tips
- Dissolve the packet. Gently mix the broth until the ranch seasoning dissolves before you lock the lid.
- Use the freezer shortcut. A few minutes cools the chicken quickly so it's ready to chop.
- Chop it fine. Finely chopped chicken mixes evenly with the sauce.
- Chill before serving. Keep it in the refrigerator until you're ready to eat.
Storage
Keep the finished chicken salad refrigerated in a covered container and use it within 3 to 4 days. Do not leave it sitting at room temperature for more than 2 hours.
FAQs
Pressure cook 2 pounds of chicken thighs with a ranch seasoning packet and ½ cup of chicken stock for 10 minutes at high pressure, then let the pressure release naturally for at least 10 minutes. Cool the chicken, chop it finely, and mix it with a homemade ranch sauce.
Mayonnaise mixed with dried chives, parsley, dill, garlic powder, onion powder, salt, and pepper. The ranch packet only goes in the pot with the chicken.
Transfer it to a shallow bowl so it can cool quickly. A brief freezer shortcut is fine if you want to speed that up, then refrigerate the chicken promptly.
It's perfect for sandwiches or for dipping. Keep it chilled in the refrigerator until you're ready to serve.
More Chicken Recipes
For more chicken, try my Instant Pot Shredded Chicken with Homemade BBQ Sauce or Air Fryer Chicken Tenders.
Did you make this Pressure Cooker Chicken Salad?
Please leave a star rating and tell me how it turned out!
📖 Recipe
Pressure Cooker Ranch Chicken Salad
Ingredients
- 2 lbs. boneless skinless chicken thighs
- ½ cup chicken stock
- 1 ranch seasoning packet
- ¾ cup mayonnaise
- ½ teaspoon dried chives
- ½ teaspoon dried parsley
- ½ teaspoon dried dill weed
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Add the chicken thighs to the pot. Add the ranch packet on top of the chicken, followed by the chicken stock. Gently mix the stock until the seasoning has dissolved.
- Lock the lid and cook for 10 minutes at high pressure.
- Meanwhile, make the sauce: add the mayonnaise to a mixing bowl. Then add all the herbs and spices (chives, parsley, dill, onion powder, garlic powder, salt, and pepper). Mix together and set aside.
- Once the cook time is complete, allow the pressure to release naturally for at least 10 minutes. Then quick-release the remaining pressure. Check that the thickest pieces of chicken have reached 165°F.
- Transfer the chicken to a shallow bowl so it can cool quickly. A brief freezer shortcut is fine if you want to speed that up, then refrigerate the chicken promptly.
- Place the chicken on a cutting board and finely chop. Then return the chicken to the bowl.
- Top with the ranch sauce and mix until well combined. Chill in the refrigerator until ready to serve.
Cheryl Vandehey
I added shredded carrots and sliced almonds
Elsa
Super easy and delish. I can make it with organic chicken and olive or avocado mayo. Yummy!
cat
Hey. Foodies. Do you gave Gary's lasagna recipe posted? I'd love to try it.
Also, do you have low cal recipes to share also.
I'm a fan of instant pot and anything easy!
Thanks Cat
Gary White
We do have a lasagna recipe listed... https://thefoodieeats.com/whole30-lasagna/
However, we really haven't developed too many (if any) low calorie recipes.
Becky
This is the ONLY chicken salad I make. It is incredible. I use 1 cup of broth to cook the chicken. After the cook, I strain the left over broth, cool it down and freeze it. I love to use it for other soups or to make rice. Super yummy
Gary White
That's a great idea! I think I may need to try that.
June Moore
This recipe looks delicious, and I'm a big fan of ranch seasoning!
I was wondering with the spices onhand, couldn't I make the ranch spices that are in the spice packet?
It looks like the sauce has those same ingredients.
Tori
If I make this with Chicken Breasts is it the same cook time in the instant pot?
Gary White
Yes, should probably work the same.
Michele
This recipe is incredible! You can skip step 8 and only use two tablespoons of the juice with the chicken salad. The mayo has plenty of flavor on its own, and the sauce can lightly overwhelm it. My fiancee said it's the best chicken salad.