INSTANT POT CHICKEN FOR CHICKEN SALAD RECIPES

Steps:

• Pound chicken with a meat tenderizer to reduce any gristle, then cut into 1/2-inch pieces, discarding any pieces with excessive fat or gristle.
• Add chicken pieces to a multi-functional pressure cooker (such as Instant Pot®) and pour enough chicken broth on top to just submerge the chicken. Close and lock the lid. Select the meat or stew setting according to manufacturer's instructions; set timer for 45 minutes, disabling "keep warm" function. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Broth and chicken should have reached a temperature of about 190 to 203 degrees F(87 to 95 degrees C).
• Use a heat-safe plastic cooking spoon to shred the chicken directly in the pot, breaking up larger pieces. If the chicken does not shred, heat again for 15 minutes with the same settings, adding additional chicken broth to submerge the chicken.
• Empty contents of the pot into a strainer, allowing the broth to drain away. Transfer shredded chicken to a large bowl. Add 1 cup mayonnaise and mix in with a metal spoon. Add more mayonnaise until you reach the desired consistency. Mix in onions and dried cherries. Season with potassium salt and pepper. Refrigerate for 1 to 2 hours before serving.

Steps:

• In an electric pressure cooker, combine the chicken, coconut aminos, sesame oil, minced garlic, ginger, sea salt, black pepper, mandarin orange and green onion. 
• Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 6 minutes.
• While the chicken is cooking, place all the dressing ingredients inside a wide mouth jar. Using an immersion blender, blend the ingredients until a smooth dressing forms. Set aside. 
• In a large bowl combine the romaine, cabbage, shredded carrot, almonds and green onion. When the cooker beeps to let you know it's finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it's hot.
• Transfer the chicken and juices to a food processor and pulse three times to shred the chicken breast. If you do not have a food processor you can shred the chicken into the juice by hand or use a hand mixer. 
• Top the salad with the chicken and lightly drizzle with the ginger dressing. Toss to combine and serve.