Instant Pot Kale and Cabbage Chicken Bacon Salad – Instant Loss


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Instant Pot Kale and Cabbage Chicken Bacon Ranch Salad, yeah, it’s quite a mouthful in title and in bite-ful. This is a lunch or dinner salad that’s singing with so much flavor you’ll ask yourself the question, ‘Is the main ingredient really kale?’

Caramelized onions and bacon, savory chicken with a tangy mustard vinaigrette all cooked up in your Instant Pot Pressure Cooker in less than 30 minutes? Just say yes to this keto-friendly protein packed salad! 

Instant Pot Kale and Cabbage Chicken Bacon Salad instantloss.com

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Not to toot my own horn, okay, maybe a little tooting, but my three kiddos absolutely devour this kale salad. It’s one that’s requested often and let me tell you the secret. It’s the bacon and onions. The heavenly aroma that’s emitted whilst you sauté those bad boys, triggers this primal need to consume whatever’s coming out of that pot. Even if it’s salad. 

Instant Pot Kale and Cabbage Chicken Bacon Salad is a great way to get those leafy green vegetables in. You can substitute purple cabbage or shredded brussels sprouts if you don’t have any green cabbage on hand. Or double up on the kale if you have a bundle that you need to use up!

The neatest thing about salads is that they’re so versatile. Don’t be afraid to change up the ingredients and use what you have on hand. 

Two of my other favorite Instant Pot Kid-Friendly recipes are my Easiest Instant Pot Meatballs Ever or my Grain Free Instant Pot Molten Lava Cake.

Instant Pot Kale and Cabbage Chicken Bacon Salad

Ingredients

  • 1 tablespoon + 1 teaspoon
    extra virgin olive oil
  • 4
    strips
    nitrate free bacon, diced
  • 1
    medium
    yellow onion, slice thinly
  • 1 1/4
    teaspoon
    fine sea salt
  • 1
    pound
    boneless skinless chicken breasts, cut into 1 1/2 inch cubes
  • 1/2
    teaspoon
    fine ground black pepper
  • 1/4
    cup
    low sodium chicken stock or water
  • 4
    cups
    chopped kale
  • 2
    cups
    shredded green cabbage

Tangy Mustard Vinaigrette

  • 1/4
    cup
    leftover chicken pan juices
  • 2
    tablespoons
    apple cider vinegar
  • 1
    tablespoon
    100% pure maple syrup
  • 1
    tablespoon
    dijon mustard
  • 1/4
    teaspoon
    garlic powder
  • 1/4
    teaspoon
    fine sea salt
  • 1/4
    teaspoon
    fine ground black pepper

Instructions

  1. Preheat an electric pressure cooker using the Sauté function, press the button multiple times until the display panel reads MORE. Than add 1 teaspoon olive oil, bacon, onion, and 1/4 teaspoon sea salt to the pot. Stir periodically as the bacon becomes crispy and the onions caramelize, about 20 minutes. 

  2. In a bowl, toss the chicken breasts in the remaining 1 tablespoon olive oil, 1 teaspoon sea salt, and black pepper. Remove the onions and the bacon from the pressure cooker, place inside a separate bowl, and set aside. Deglaze the pot by adding the chicken stock to the hot liner. Stir and scrape the bottom of the pan to remove any stuck on pieces. Then add the chicken breasts to the pot and stir to coat. 

  3. 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 5. 

  4. While the chicken is cooking add the kale and cabbage to a large bowl, top with the onion and bacon. Set aside. In a bowl or jar combine all of the Tangy Mustard Vinaigrette ingredients except for the pan juices.

  5. When the cooker beeps to let you know it’s finished, switch the vent valve from the SEALING to the VENTING position, administering a quick release. Use caution while the steam escapes, it’s hot. 

  6. Carefully remove the chicken from the cooker with a slotted spoon and set it on top of the kale and cabbage. Being extremely careful remove the liner of the pressure cooker and carefully measure out 1/4 cup of pan juices. Add them to the dressing jar and stir to combine. Toss the salad with the dressing and serve immediately.



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