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:
- Ramen Noodle Oriental Chicken Salad Recipe
- Southwest Chicken Salad Recipe
- Mom’s Ranch Chicken Salad Sandwiches Recipe
- Buffalo Chicken Salad Sandwiches Recipe
- Pineapple Chicken Salad Pitas Recipe
- Kneaders Copycat Chicken Salad Sandwiches Recipe
- Instant Pot Chicken Caesar Sandwiches
Instant Pot Ranch Chicken Salad Sandwiches Recipe
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 Tablespoon dry dill weed
- 1 cup slivered almonds
- 1½ cups red grapes, halved
- 3 stalks of celery, diced
- 8 croissants, rolls, or buns
Instructions
- 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.
Notes
Nutrition
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