Instant Pot Ranch Chicken Salad Sandwiches Recipe

Chicken Salad is a staple at our house, especially in the summer! You will love how easy this Instant Pot Ranch Chicken Salad Sandwiches Recipe is!

The flavors meld together perfectly, make it for dinner and serve these sandwiches with

Ingredients needed to make Instant Pot Ranch Chicken Salad Sandwiches:

• 2 pounds boneless, skinless chicken breasts
• 1 cup chicken broth
• salt and pepper, to taste
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ¾ cup mayonnaise
• ¼ cup buttermilk
• ½ cup prepared ranch dressing
• ½ (1 ounce) packet dry Hidden Valley Ranch dressing
• 1½ Tablespoons dry dill weed
• 1 cup slivered almonds
• 1½ cups red grapes halved
• 3 stalks celery diced
• 8 croissants, rolls, or buns

How to make Instant Pot Ranch Chicken Salad Sandwiches:

Place chicken in Instant Pot and pour in broth. Sprinkle salt, pepper, garlic powder, onion powder and paprika over chicken.

Seal lid and turn valve to SEALING. Press PRESSURE COOK and set timer to 15 minutes.

When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.

Remove chicken from the pot and transfer to cutting board.

Shred the meat using 2 forks, then place chicken in a large bowl, cover with plastic wrap, and keep in the fridge until it has cooled down.

In a small bowl, prepare dressing by combining mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix, and dill weed.

Remove chicken from fridge and add almonds, grapes, and celery.

Carefully fold in dressing until all ingredients are equally coated with the dressing. Serve chicken salad on top of croissants or rolls.

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Try All of Our Different Chicken Salad Flavors This Summer:

1. Ramen Noodle Oriental Chicken Salad Recipe
2. Southwest Chicken Salad Recipe
3. Mom’s Ranch Chicken Salad Sandwiches Recipe
4. Buffalo Chicken Salad Sandwiches Recipe
5. Pineapple Chicken Salad Pitas Recipe
6. Kneaders Copycat Chicken Salad Sandwiches Recipe
7. Instant Pot Chicken Caesar Sandwiches

Instant Pot Ranch Chicken Salad Sandwiches Recipe

Enjoy our Instant Pot chicken salad sandwiches recipe. It is a cold chicken sandwich recipe that is perfect for summer and packed with flavor!

ServingServing: 8

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Cooling Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

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Ingredients

• ▢ 2 pounds boneless, skinless chicken breasts
• ▢ 1 cup chicken broth
• ▢ salt and pepper, to taste
• ▢ ½ teaspoon garlic powder
• ▢ ¼ teaspoon onion powder
• ▢ ¼ teaspoon paprika
• ▢ ¾ cup mayonnaise
• ▢ ¼ cup buttermilk
• ▢ ½ cup prepared ranch dressing
• ▢ ½ packet of dry Hidden Valley Ranch dressing, (1 ounce packet)
• ▢ 1½ Tablespoons dry dill weed
• ▢ 1 cup slivered almonds
• ▢ 1½ cups red grapes, halved
• ▢ 3 stalks of celery, diced
• ▢ 8 croissants, rolls, or buns

Equipment

• Instant Pot
• Fork
• Mixing Bowl (Large)
• Mixing Bowl (Small)

Instructions

1. Place chicken in Instant Pot and pour in broth. Sprinkle salt, pepper, garlic powder, onion powder and paprika over chicken.
2. Seal lid and turn valve to SEALING. Press PRESSURE COOK and set timer to 15 minutes.
3. When chicken is finished cooking, move valve to VENTING and do a quick release of the pressure.
4. Remove chicken from the pot and transfer to cutting board.
5. Shred the meat using 2 forks, then place chicken in a large bowl, cover with plastic wrap, and keep in the fridge until it has cooled down.
6. In a small bowl, prepare dressing by combining mayonnaise, buttermilk, prepared ranch dressing, dry ranch mix, and dill weed.
7. Remove chicken from fridge and add almonds, grapes, and celery.
8. Carefully fold in dressing until all ingredients are equally coated with the dressing. Serve chicken salad on top of croissants or rolls.

Notes

We also like to serve this Chicken Salad on Hamburger Buns, Lettuce Wraps and Hawaiian Sweet Rolls.

Nutrition

Calories: 582 kcal · Carbohydrates: 38 g · Protein: 33 g · Fat: 33 g · Saturated Fat: 10 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 11 g · Trans Fat: 0.03 g · Cholesterol: 119 mg · Sodium: 784 mg · Potassium: 697 mg · Fiber: 4 g · Sugar: 13 g · Vitamin A: 555 IU · Vitamin C: 3 mg · Calcium: 92 mg · Iron: 3 mg

Cuisine: American

Course: Main Course

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