Instant Pot Chicken Salad with Honey Mustard Vinaigrette

5 mins prep to make this refreshing Instant Pot Chicken Salad with Homemade Honey Mustard Vinaigrette. Imagine moist, juicy, and tender chicken breast drizzled with a flavorful homemade dressing. Quick, healthy & light meal that's very easy to eat!

📝 Ingredients

• One, 300 grams (⅔ lbs) boneless, skinless chicken breast
• 1 cup (250 ml) cold water
• 2 cups (500 ml) cold water
• 30 grams salt
• 3 cloves garlic (, finely minced)
• A pinch kosher salt
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 3 tablespoons extra virgin olive oil
• Field greens
• Grape tomatoes (, cut in half)

👨‍🍳 Instructions

1. 1Optional Quick Brining Step: Place 30g of salt and 2 cups of cold water in a small mixing bowl and mix well. Place chicken breast in the mixture and place it in fridge for 45 minutes (See Notes).
2. 2Pressure Cook Chicken Breast: Pour 1 cup of cold water in Instant Pot. Place the chicken breast on top of a steamer rack. Close the lid and Pressure Cook at High Pressure for 5 minutes + Full Natural Release (roughly 7 - 8 minutes). Open the lid carefully. Remove the chicken and check for an internal temperature with a food thermometer to make sure it's between 161°F – 163°F (See Notes). Rest the chicken breast on a plate for 5 – 8 minutes.
3. 3Create Vinaigrette Salad Dressing: While the chicken breast is resting, add 3 cloves of finely minced garlic, 1 tbsp Dijon mustard, 1 tbsp honey, 1 tbsp balsamic vinegar in a small mixing bowl. Pour in 3 tbsp extra virgin olive oil steadily while mixing with a spoon. Mix until emulsified.
4. 4Slice Chicken Breast: Slice chicken breast into uniform pieces and place them on top of the field greens and grape tomatoes. Drizzle the honey mustard vinaigrette on top.
5. 5Serve: This dish can be served cold or warm. Enjoy!