Instant Pot Chicken & Veggie Salad

An Asian inspired chicken and veggie salad for your dining table… Sweet, tangy and mildly spicy dressing changes the steamed chicken and garden fresh veggies into a hearty dinner salad.

Instant Pot Chicken & Veggie Salad
4.5 from 2 votes
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Course: Main Course
Cuisine: South East Asian
Keyword: cabbage, Chicken & Veggie Salad, chicken breasts
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 4
Ingredients
  • 2 (8-ounce) boneless, skinless chicken breasts
  • salt as required
  • 1 cup water
  • 1/3 cup fish sauce
  • 1/3 cup fresh lime juice
  • 2 red cililies seeded and chopped finely
  • 2 tbsp brown sugar
  • 2 carrots peeled and cut into matchsticks
  • 1/2 large head cabbage shredded finely
  • 1 cup fresh cilantro leaves
  • 1 cup fresh mint leaves
Instructions
  • For chicken: Sprinkle the chicken breasts with salt lightly.
  • In the bottom of Instant Pot, arrange a steamer trivet and pour the water.
  • Place the chicken breasts on top of the trivet.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 12 minutes. 
  • Press “Cancel” and do a quick release.
  • Carefully, remove the lid and transfer the chicken breasts onto a cutting board.
  • Chop the chicken breasts into desired sized pieces.
  • For dressing: in a bowl, add all the ingredients and beat until sugar is dissolved. 
  • In a large serving bowl, place the chopped chicken and all salad ingredients and mix.
  • Pour the dressing and toss to coat.
  • Serve immediately.
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