This Instant Pot Chinese Chicken Salad is so delicious we made it twice in the same week! This is a restaurant-quality salad that is super easy to make at home.
Shredded chicken is flavored with ginger root and red wine vinegar, add chow mein noodles, almonds, sesame seeds and green onions, then drizzle with an easy homemade dressing for a delicious salad!
If you like this recipe you may also enjoy Slow Cooker Chicken Bacon Ranch.
Easy Chicken Salad to Make Using the Instant Pot
This is the first time I’ve made my own salad dressing. It is wonderful and so easy! I made the dressing while the chicken cooked in my 6-quart Instant Pot.
My mom got this recipe from a family friend decades ago. This easy chicken salad is a new regular on our menu rotation! The original recipe calls for boiling the chicken in water in the oven with some ginger. So I did that and loved it, but I thought my Instant Pot would save so much time and hassle!
Instead of using water with the chicken in the Instant Pot I used three tablespoons of red wine vinegar and a third of a cup of chicken broth. WOW does the vinegar really help tenderize meat in the pressure cooker! Using a little dark colored vinegar is a way to give the chicken a great way to add flavor and really kick it up a notch! I also added slices of ginger to the IP like the original recipe called for and removed them once cooking was complete. I didn’t really pick up the hint of ginger, but my husband did and he enjoyed it!
Add the vinegar, broth and 3 chicken breasts to the Instant Pot, seal the lid and pressure cook for 5 to 6 minutes. If the chicken isn’t fork tender after a natural release then cook for a couple more minutes until it is.
Tips for Making Chinese Chicken Salad
- Chicken that is straight out of the refrigerator and cold will take longer to cook than chicken that has warmed up to room temperature for 20 to 30 minutes.
- Be sure to follow all food safety guidelines when handling raw meat!
- Always use the natural release when cooking meat to allow it time to rest at the pressure cooker depressurizes
- Wait to mix the oil into the salad dressing until just before serving.
- We like to make extra meat to use in salads throughout the week, but we wait to add the dressing and toppings to the lettuce until we are ready to eat.
How to Make Chinese Chicken Salad in the Instant Pot
- To make chicken – add the red wine vinegar, broth and 3 chicken breasts to the Instant Pot. Lay a slice of ginger on top of each chicken breast. Seal the lid and pressure cook for 5 to 6 minutes. Use natural release to keep chicken tender.
- If the chicken isn’t fork tender after a natural release then cook for a couple more minutes until it is.
- Remove ginger and shred chicken. Mix into any juices in the instant pot. Replace lid and set aside until ready to eat.
- Combine remaining salad ingredients.
- To make Chicken Salad Dressing – combine all ingredients except oil. Dissolve over low heat.
- Cool and add oil just when ready to combine salad. Toss just before serving.
- Wait until serving to add oil is a very important step!
OTHER EASY INSTANT POT MEAL IDEAS:
- Philly Cheesesteak Sloppy Joes in Instant Pot
- Best Instant Pot Pulled Pork
- Instant Pot Chicken and Bacon Carbonara
- Old Fashioned Sausage, Potatoes and Green Beans in the Instant Pot
- Instant Pot Pork Tenderloin with Apple Cranberry Sauce
- Instant Pot Pork Chops Sauerkraut, Apples & Bacon
Printable Instant Pot Chinese Chicken Salad Recipe
Instant Pot Chinese Chicken Salad
Ingredients
Chinese Chicken Salad
- 3 chicken breasts defrosted
- 3 slices fresh ginger root
- 3 tablespoons red wine vinegar
- 1/2 cup chicken broth
- 2 bags shredded lettuce
- 1 can chow mein noodles
- 1/2 cup toasted almonds, sliced
- 1/4 cup toasted sesame seeds
- 2 green onions finely chopped
Chicken Salad Dressing
- 4 tablespoons sugar
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 4 tablespoons white wine vinegar
- 1/2 cup salad oil
Instructions
Chinese Chicken Salad
- Add the red wine vinegar, broth and 3 chicken breasts to the Instant Pot. Lay a slice of ginger on top of each chicken breast. Seal the lid and pressure cook for 5 to 6 minutes. Use natural release to keep chicken tender. If the chicken isn’t fork tender after a natural release then cook for a couple more minutes until it is.
- Remove ginger and shred chicken. Mix into any juices in the instant pot. Replace lid and set aside until ready to eat.
- Combine remaining salad ingredients.
Chicken Salad Dressing
- Method of combining is very important. Combine all ingredients except oil. Dissolve over low heat. Cool and add oil just when ready to combine salad. Toss just before serving.
Notes
- Chicken that is straight out of the refrigerator and cold will take longer to cook than chicken that has warmed up to room temperature for 20 to 30 minutes.
- Be sure to follow all food safety guidelines when handling raw meat!
- Always use the natural release when cooking meat to allow it time to rest at the pressure cooker depressurizes
- Wait to mix the oil into the salad dressing until just before serving.
- We like to make extra meat to use in salads throughout the week, but we wait to add the dressing and toppings to the lettuce until we are ready to eat.
- All cooking appliances and conditions are different, so you should test these times and guidelines first in your own appliance to determine what adjustments may be needed!
As an Amazon Associate I earn from qualifying purchases.
Leave a Reply