Instant Pot Chicken Bacon Avocado Salad–shredded chicken breasts and hard boiled eggs are cooked at the same time in your Instant Pot and then combined with corn, bacon, green onion, tomatoes and a lemon dill dressing. A fresh and surprisingly filling entree or side dish.
Instant Pot Chicken Bacon Avocado Salad
I came across this avocado chicken salad recipe on Natasha’s Kitchen. It looked so delicious that I put the ingredients on my shopping list and made it immediately after the avocados were ripe.
I changed a few things up from the original recipe but mostly I figured out a way to make the chicken and hard boiled eggs at the same time in the Instant Pot. It worked out so well! This is one of those salads that you can kind of add the amounts that you prefer and the ingredients you like. For example, if you love hard boiled eggs add in an extra one. Or if you’re not a fan of green onions, leave them out. Next time I make this salad I think that I will add in some quinoa and maybe some black beans too.
My whole family died over this instant pot chicken bacon avocado salad. They loved it. We served it as our entire dinner. My husband took the leftovers to work today for lunch (sadly for me). Enjoy the last fresh garden tomatoes you have and make this salad today!
More Instant Pot Recipe You May Like…
Instant Pot Hard Boiled Eggs
Instant Pot Brown Rice
Instant Pot Cilantro Lime Quinoa
Pressure Cooker Mexican Green Rice
What Pressure Cooker Did You Use?
To make this Instant Pot Chicken Bacon Avocado Salad I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20.Print
Instant Pot Chicken Bacon Avocado Salad
- Prep Time: 10
- Cook Time: 10 minutes (plus 10 minutes to release pressure)
- Total Time: 20 minutes
- Yield: 6 servings 1x
Shredded chicken breasts and hard boiled eggs are cooked at the same time in your Instant Pot and then combined with corn, bacon, green onion, tomatoes and a lemon dill dressing. A fresh and surprisingly filling entree or side dish.
For the salad:
- 2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)
- 2 eggs
- 1 1/2 cups chicken broth (or 1 1/2 cups water with 1 1/2 tsp better than bouillon chicken base)
- 2 cups frozen white sweet corn
- 6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)
- 1/4 cup diced green onions
- 2 medium tomatoes, diced
- 3 small to medium ripe avocados, sliced into bite size pieces
- Kosher salt and freshly ground pepper to taste
For the dressing:
- Juice from one lemon (about 3 Tbsp)
- 3 Tbsp extra virgin olive oil
- 1 tsp kosher salt
- 1/8 tsp black pepper
- 1 tsp dried dill
- Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place rack in the bottom of IP. Place frozen chicken on top of the rack. If you’re using fresh chicken you don’t need a rack. Just place the chicken in the chicken broth. Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken.
- Secure the lid on top of the IP. Make sure valve is set to sealing. Press the manual button and adjust the time to 10 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting.
- While the chicken is cooking you can prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes etc). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper and dill in a small bowl.
- Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop up the eggs.
- Place the chicken on a cutting board and use a knife and fork to shred or to the cut the chicken into bite-size pieces. Place the chicken in a salad bowl. Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.
Recipe adapted from Natasha’s Kitchen
I used my 6 quart Instant Pot
- Category: Salads
- Method: Instant Pot
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Mmm … so simply good. Enjoy watching your kids cooking
Sounds great and aim excited to make it.
I don’t see anywhere in the instructions one to add in the frozen corn. should I thaw naturally, add with the chicken/eggs?
It’s in step 5: Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.
You can thaw but since it’s a salad it’s fine that the corn is cold.
This seems like it would be a great recipe for diabetics. Going to try this.
A few questions if you don’t mind.
I’m not a fan of raw onion but I love it cooked in things. Would putting a cut onion in with the chicken and eggs work? Or would that ruin it?
If I use chicken thighs would the cooking time change?
Do you have any suggestions for different dressings? Not a fan of dill but don’t want to use something that may ruin this lovely salad.
I would add the onion in with the chicken, should be fine. Thighs would take the same amount of time. You could leave out the dill and add in basil instead. That would be tasty.
I am so happy that I came across this recipe. It was so easy to make and modifying it is easy as well. I had some zucchini that we needed to eat so I chopped it up and added it to the salad. I took the advice of another reviewer and roasted the corn and I’m so glad I did I also added some shaved Parmesan cheese just to give it a little bit of a kick. I also put some fresh spinach and romaine lettuce mix at the bottom of the plate then spoon the salad on top of it. Because we are not fan of dill, I made some Italian dressing and drizzled it over the salad. My husband is not a fan of white meat but he hardly noticed that he was eating the breast. I think he had three servings! 🤣
So happy to hear you both enjoyed it!
I substituted cilantro for the dill and charred the corn a little and it was amazing. Had for dinner and then several days for lunch! Will definitely be a regular at our house.
Charring the corn sounds so tasty!!!
Debbie Grantham says
This has become one of our favorite dinners. It’s tasty and very refreshing. Lots of vegetables. Healthy and very filling.
I love this one too Debbie. The avocados make me so happy 😊
This sounds yummy although I’m sure I’ll tweak it a bit to our taste (not crazy about dill but Italian seasoning would work). My concern is cooking 2 eggs for that long in the IP. I cook eggs all the time in the IP and they never get cooked more than 5 minutes. Here at sea level it only takes 4 minutes. I’m surprised you put them in with the chicken to cook that long.
They worked! I think because they were in a dish.
Should I use high pressure or low pressure for this recipe?
high pressure is great!
Laura Eggering says
I would recommend you first cook the bacon in the instapot then remove and place on paper towel. Use the grease to cook the chicken and eggs as you suggest. I like to use cilantro with this as my husband doesn’t like dill. I also added black beans, and used sweet onion (videlia or mayan) instead of the green onions. We like the taste of sweet onion! Delish!!!
If I want to double this recipe, how would that effect cooking times/methods? Thanks!! And I love all your recipes, thank you for sharing:)
Go ahead and double the ingredients and keep the cooking time the same!
Rhonda Terry says
Hi there, I’d really like to make this – it sounds wonderful. I don’t have an instapot – can you suggest possible changes to do a in slow cooker crock pot?
Hi Rhonda, I am not sure the crockpot would be the best way to make this. You can use rotisserie chicken and then hard boil eggs on the stove and then stir everything together. That would be super easy and tasty!
Awesome recipe!! Very versatile – used fresh parsley instead of dill since that’s what I had on hand. Tasted great, was definitely a crowd pleaser.
So glad you liked it!
If you put quinoa in with it would you cook it all together or mix it in after
I’d mix it in afterwards since it really cooks so fast
Tonie Osborne says
Sounds wonderful will try
It’s really good! I want to make it again this weekend.