Instant Pot Chicken Salad with Honey Mustard

Directions

1. 1
   Put the chicken on the trivet in the inner liner of the Instant Pot.
2. 2
   Add the water or stock. Season the chicken with salt and pepper to taste. Coat the chicken in half of the mustard and the honey.
3. 3
   Place the lid on the pot and make sure the valve is set to sealing. Pressure cook on high for 15 minutes. When the Pot beeps, do a natural release for 10 minutes. Then quick release any of the remaining pressure.
4. 4
   When the pressure has released, remove the chicken from the pot and shred.
5. 5
   Pour any liquid out of the pot. Return the shredded chicken to the empty liner.
6. 6
   Add in the remainder of the honey, the rest of the dijon, mayo to taste and the chopped red onion. Stir to combine evenly.
7. 7
   Serve cool in sandwiches, wraps or on salads.