Pressure Cooker Chicken Salad – With Homemade Ranch Sauce

Pressure Cooker Chicken Salad

with Homemade Ranch Sauce

I love chicken salad, but sometimes having the same old same old recipe gets boring. That’s how this recipe was born. I had the idea. Tried it. And it worked even better than I had imagined! Don’t I wish all my creations were so successful. The process for this pressure cooker chicken salad couldn’t be easier. Add the first 3 ingredients to the pressure cooker and cook for ten minutes. Cool chicken, chop and mix in the remaining ingredients. That’s it. Delicious chicken salad that’s packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.

 

Chicken salad sandwich on croissant with tomato and cucumbers.

 

 

The Process

Uncooked chicken thighs in pot.

Add chicken thighs to pot.

 

Uncooked chicken thighs topped with ranch seasoning.

Then add ranch packet on top of chicken…

 

Chicken thighs, ranch seasoning, and chicken broth.

…followed by chicken broth.

 

Chicken thighs, ranch seasoning, and chicken broth.

Gently mix the broth until seasoning has dissolved. Lock lid and cook for 10 minutes at high pressure.

 

Mayonaise in mixing bowl.

Meanwhile, make the sauce… Add mayonaise to a mixing bowl.

 

Mayonaise and herbs in mixing bowl.

Then add all the herbs and spices – chives, parsley, dill, onion powder, garlic powder, salt, and pepper.

 

Ranch sauce in mixing bowl with rubber spatula.

Mix together and set aside.

 

Cooked chicken thighs in broth.

Once cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure.

 

Cooked chicken thighs in white bowl.

Transfer chicken to a bowl and place in freezer for a few minutes to cool them down quickly.

 

Ranch-flavored chicken broth in pot.

Now, this is not part of the recipe, but I would recommend using this broth to cook some rice or quinoa.

 

Whole chicken thighs on cutting board.

Place chicken on a cutting board…

 

Chopped chicken on cutting board.

…and finely chop.

 

Chopped chicken in white bowl.

Then return chicken to bowl.

 

Chopped chicken topped with ranch sauce in white bowl.

Top with ranch sauce…

 

Chicken salad in white bowl with rubber spatula.

…and mix until well combined. Chill in the refrigerator until ready to serve.

 

And this is the AMAZING result…

Ranch Pressure Cooker Chicken Salad

Chicken salad sandwich on croissant with tomato and cucumbers.

 

And as Always… Please Pin and Share the Love!

Pressure cooker chicken salad image for Pinterest.

 

★ Did you make this Pressure Cooker Chicken Salad?

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Pressure Cooker Chicken Salad | The Foodie Eats

Pressure Cooker Ranch Chicken Salad

This chicken salad recipe is packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: chicken salad
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8
Calories: 285kcal
Author: Gary White

Ingredients

  • 2 lbs. boneless skinless chicken thighs
  • 1/2 cup chicken stock
  • 1 ranch seasoning packet
  • 3/4 cup mayonaise
  • 1/2 tsp dried chives
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill weed
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  • Add chicken thighs to pot. Then add ranch packet on top of chicken, followed by chicken broth. Gently mix the broth until seasoning has dissolved. 
  • Lock lid and cook for 10 minutes at high pressure.
  • Meanwhile, make the sauce... Add mayonaise 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 cook time is complete, allow pressure to release naturally for at least 10 minutes. Then quick-release remaining pressure. 
  • Transfer chicken to a bowl and place in freezer for a few minutes to cool them down quickly.
  • Now, this is not part of the recipe, but I would recommend using this broth to cook some rice or quinoa.
  • Place chicken on a cutting board and finely chop. Then return chicken to bowl. 
  • Top with ranch sauce and mix until well combined. Chill in the refrigerator until ready to serve.

Nutrition

Calories: 285kcal | Carbohydrates: 1g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 116mg | Sodium: 411mg | Potassium: 302mg | Vitamin A: 250IU | Vitamin C: 2.1mg | Calcium: 14mg | Iron: 1.1mg

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4 Comments

  • Reply
    Michele
    June 3, 2019 at 9:16 am

    5 stars
    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.

  • Reply
    Tori
    June 25, 2019 at 12:20 pm

    If I make this with Chicken Breasts is it the same cook time in the instant pot?

    • Reply
      Gary White
      June 26, 2019 at 10:09 am

      Yes, should probably work the same.

  • Reply
    June Moore
    July 28, 2019 at 3:56 am

    5 stars
    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.

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