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–+ servings
Ranch chicken salad sandwich on a croissant with lettuce, tomato, and cucumber
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Pressure Cooker Ranch Chicken Salad

This chicken salad recipe is packed with bold, bright, and refreshing ranch flavor! Perfect for sandwiches or dipping.
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 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.

Notes

Timing: Allow 10 minutes at pressure and at least 10 minutes natural release, followed by cooling, chopping, and mixing time. This timing is tested with boneless, skinless chicken thighs; I have not tested chicken breasts with the same timing.
Storage: Keep the finished chicken salad refrigerated in a covered container and use it within 3 to 4 days. Do not leave it at room temperature for more than 2 hours.
Tip: It's not part of this recipe, but I'd use the broth left in the pot to cook some rice or quinoa.

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