Creamy Curry Chicken Salad (Brazilian-Inspired, Instant Pot Recipe)

Step 1

Cook the chicken. Season the chicken breasts with salt, pepper, garlic powder and curry powder. Add a cup of water to the inner pot of the Instant Pot and place the trivet inside. Place chicken breasts on top of the trivet. Close the lid, lock and make sure the top valve is pointing to Sealing. Press Manual/Pressure Cook (depending on model) and set to 5 minutes at HIGH pressure. The Instant Pot will take about 5-7 minutes to come to pressure and the timer will begin. Once done, allow 10 minutes for natural pressure release (NPR) and then point the top valve to Venting to let off the remaining pressure/steam. Remove the chicken to a cutting board to cool off slightly.

Step 2

Prepare the salad ingredients. Thinly slice the celery, grate the carrot and dice the scallions. Get the corn and raisins ready.

Step 3

Make the dressing. Combine all the ingredients and whisk until smooth. You can make the dressing ahead of time.

Step 4

Shred the chicken. Once cooled off slightly, use a knife and fork to pull the meat apart into shreds. You can also cut it into strips or cubes.

Step 5

Assemble. Add chicken to the salad and mix with the dressing until well coated. Serve over roughly cut lettuce or mixed salad leaves and top with fried shallots or crispy shoestring fries.