- 2 pounds organic boneless, skinless chicken breasts
- 1 (32 ounce) carton low sodium chicken broth, or as needed
- 1 (16 ounce) jar organic mayonnaise (such as Sir Kensington's®)
- 1/2 small onion, diced
- 1/4 cup dried cherries (optional)
- potassium salt and freshly ground black pepper to taste
- Pound the chicken with a meat tenderizer to reduce any gristle. Cut chicken into 1/2-inch pieces, discarding any pieces with excessive fat or gristle.
- Add chicken pieces to a multi-functional pressure cooker (such as Instant Pot(R)) and pour enough chicken broth on top to just submerge the chicken. Close and lock the lid. Select the meat/stew setting according to manufacturer's instructions; set timer for 45 minutes, disabling "keep warm" function. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Broth and chicken should reach a temperature of about 190 to 203 degrees F(87 to 95 degrees C).
- Break up chicken into shreds directly in the pot using a heat-safe plastic cooking spoon. If your chicken does not shred, heat again for 15 minutes with the same settings, adding additional chicken broth if the chicken is not fully submerged.
- Empty contents of the pot into a strainer, allowing the broth to drain away. Add shredded chicken to a large bowl. Add 1 cup mayonnaise and mix in with a metal spoon. Add more mayonnaise until you reach your desired consistency. Mix in onions and dried cherries. Season with potassium salt and pepper. Refrigerate for 1 to 2 hours before serving.
10/22/2019
recipepes.com
sam's nstant pot® chicken salad, recipe
PT15M
PT1H
5
455 calories
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