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Instant Pot Chicken & Veggie Salad
Course
Main Course
Cuisine
South East Asian
Keyword
cabbage, Chicken & Veggie Salad, chicken breasts
Prep Time
20
minutes
minutes
Cook Time
12
minutes
minutes
Total Time
32
minutes
minutes
Servings
4
Calories
293
kcal
Author
Corrie
Ingredients
2 (8-ounce)
boneless, skinless chicken breasts
salt
as required
1
cup
water
⅓
cup
fish sauce
⅓
cup
fresh lime juice
2
red cililies
seeded and chopped finely
2
tablespoon
brown sugar
2
carrots
peeled and cut into matchsticks
½
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.
Nutrition
Calories:
293
kcal