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Instant Pot Keto Chicken Salad Recipe

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I’m going, to be honest, this Instant Pot Keto Chicken Salad recipe is easily the best chicken salad I’ve ever made. It’s tender, juicy, mouthwateringly good and, the best part–I don’t have to break my diet to enjoy it.

Does it ever really get better than that? I mean, seriously, I love a good chicken salad or tuna salad for lunch, so having this is kind of a treat–and I don’t miss at all having a chicken salad sandwich. Because this served as a lettuce wrap?

Fan. Freaking. Tastic.

Instant Pot Keto Chicken Salad Recipe

I think that one of the other “best parts” of this chicken salad is how quickly it comes together.

Once the chicken is cooked (which is no time at all) and then I’m on to the actual prep, well, it’s just a couple of minutes. Less than 20 minutes of work time and even tastier than using a rotisserie chicken for your base.

It’s the pickle flavor, the celery seed and the juicy chicken that really does it for me. I could have this for lunch every day and not ever get bored.

I like to eat it like a dip with a cauliflower chip or just with a fork–or rolled up in a leaf of lettuce. So versatile and you can make it so fast.

And I know there’s some debate as to whether or not pickles are really a Keto diet food, but I’m in the camp that they ARE. So, pickles are Keto-friendly, and can absolutely be enjoyed as part of this awesome dish.


What You Need to Make Instant Pot Keto Chicken Salad Recipe

  • 6 Boneless, Skinless Chicken Thighs (frozen)
  • 6 cups Water
  • 1 tbsp Better Than Bullion (my favorite gluten-free chicken seasoning)
  • 1 cup Mayonnaise (or Miracle Whip)
  • 4 slices Cheddar Cheese
  • 2 whole Pickles
  • 1 tsp Celery Seed
  • ½ tsp Black Pepper
  • ½ tsp Salt

How to Make Instant Pot Chicken Salad

So, if you want the detailed instructions, nutrition facts and info on the net carbs for this awesome Keto meal prepping recipe, keep scrolling, but if you want some tips to make Instant Pot Keto Chicken Salad the easiest way possible, you’re going to pause here and read for a second.

  • If you like a richer, juicier chicken, use chicken thighs. But if you’re in for a lighter chicken salad, with less deep notes of chicken flavor, go for chicken breast.
  • I like to use a homemade Keto mayonnaise, but you can use just a dab of regular mayonnaise (or even greek yogurt, if necessary) for flavor and pickle juice to moisten the chicken salad a little more. I’ll try to share my Keto mayonnaise recipe soon.
  • When you’re ready to shred your chicken, I love a tip I learned from a friend–just use your hand mixer. Literally shreds the chicken into bits in seconds flat!
  • Do not skip the celery seed. Let me repeat: Use the celery seed. It’s going to make your chicken salad POP! Salt and pepper are great and all, but celery seed is the bomb.
  • You can add a splash of lemon juice if you like, but it’s not necessary to bring flavor to this low carb chicken salad recipe. It’s so full of flavor already, you won’t even feel like you’re eating a low carb diet, honestly.

So, let’s get to the meat of the matter and, be sure to pin this to your favorite Instant Pot recipes board, so you can find it again fast when you’re craving some homemade chicken salad.

More Instant Pot Recipes You’ll Love

Keto Chicken Salad Recipe
Yield: 6 Servings of Low Carb chicken Salad6

Keto Chicken Salad Recipe

Prep Time: 10 minutes
Cook Time: 14 minutes
Additional Time: 10 minutes
Total Time: 34 minutes

You can have this awesome Instant Pot Keto Chicken Salad made and on the table in about 20 minutes. So simple, so flavorful, I just can't get over it! And I don't know that I want to.

Ingredients

  • 6 Boneless, Skinless Chicken Thighs (frozen)
  • 6 cups Water
  • 1 tbsp Better Than Bullion
  • 1 cup Mayonnaise (or Miracle Whip)
  • 4 slices Cheddar Cheese
  • 2 whole Pickles
  • 1 tsp Celery Seed
  • ½ tsp Black Pepper
  • ½ tsp Salt

Instructions

Combine Better Than Bullion and water in the inner pot and stir to combine and make a broth.

Add frozen chicken on top of the broth.

Close lid and set to high for 14 minutes. Natural release for 10 minutes, then quick release remaining and remove the lid.

Remove the chicken from broth.

Shred chicken.

Slice pickles into ½-dime-sized portions.

Slice cheese into dime-sized portions.

Combine shredded chicken, mayonnaise, celery seed, black pepper, and salt.

Mix until it’s consistent throughout.

Add pickles and cheese, stirring gently until pickles and cheese are distributed evenly.

Enjoy immediately on a cracker or between two slices of bread!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 512Total Fat 42gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 31gCholesterol 171mgSodium 851mgCarbohydrates 1gFiber 0gSugar 0gProtein 32g

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Saturday 25th of January 2020

HOW LONG DO I COOK IF USING FROZEN CHICKEN BREASTS, NOT THIGHS? AND DO I USE 6 FROZEN CHICEN BREASTS?

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