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    Home » Instant Pot

    Pressure Cooker Chicken Salad - With Homemade Ranch Sauce

    Published April 3, 2019. Last modified April 16, 2020 By Gary White

    4.2K shares
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    Pressure cooker chicken salad image for Pinterest.

    Delicious pressure cooker 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.

    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. 

     

    How to make Pressure Cooker Chicken Salad

    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…

    Chicken salad sandwich on croissant with tomato and cucumbers.

    ★ Did you make this Pressure Cooker Chicken Salad? Please give it a star rating below!★

    Chicken salad sandwich on croissant with tomato and cucumbers.

    Pressure Cooker Ranch Chicken Salad

    This chicken salad recipe is packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.
    4.86 from 7 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American
    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
    • ½ cup chicken stock
    • 1 ranch seasoning packet
    • ¾ cup mayonaise
    • 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 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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE, VISIT OUR DISCLOSURE PAGE.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Lentil Soup with Curry and Potatoes
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze

    Reader Interactions

    Comments

    1. Michele

      June 03, 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
    2. 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
    3. 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.

      Reply
    4. Becky

      October 12, 2019 at 8:28 am

      5 stars
      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

      Reply
      • Gary White

        October 14, 2019 at 8:49 am

        That's a great idea! I think I may need to try that.

        Reply
    5. cat

      July 23, 2020 at 8:21 pm

      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

      Reply
      • Gary White

        July 28, 2020 at 8:03 am

        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.

        Reply
    6. Elsa

      February 07, 2021 at 9:21 pm

      5 stars
      Super easy and delish. I can make it with organic chicken and olive or avocado mayo. Yummy!

      Reply
    7. Cheryl Vandehey

      March 06, 2021 at 5:05 pm

      4 stars
      I added shredded carrots and sliced almonds

      Reply

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