Chicken Curry Salad on Asparagus, Edamame, and Greens

Step 1

Sprinkle the chicken with the cumin and pepper. Place the water and a steamer basket in the Instant Pot. Arrange the chicken in the steamer basket. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 6 minutes.

Step 2

Use a natural pressure release for 5 minutes, followed by a quick pressure release. When the valve drops, carefully remove the lid. Remove the chicken and place it on a cutting board. Let stand for 5 minutes before shredding. Set aside.

Step 3

Meanwhile, whisk together the yogurt, mayonnaise, sugar, curry, and salt in a medium bowl and set aside.

Step 4

Place the asparagus and edamame in the steamer basket in the pot. Seal the lid, close the valve, press the Cancel button, and reset to Manual/Pressure Cook for 1 minute.

Step 5

Use a quick pressure release. Transfer the asparagus mixture to a colander. Run it under cold water to stop the cooking process and cool quickly. Drain well.

Step 6

Place equal amounts of the kale mix on each of 4 dinner plates. Top with equal amounts of the asparagus mixture.

Step 7

Add the chicken and onions to the yogurt mixture and toss until well coated. Spoon equal amounts on top of each serving of the asparagus mixture, and sprinkle with cilantro.