Barbecue Chicken Pasta Salad Pressure Cooker Recipe
A delicious and quick BBQ chicken pasta salad made in a pressure cooker with a mix of tender chicken, spiral pasta, fresh veggies, and a creamy BBQ sauce.
Equipment
- 1 Pressure Cooker
Ingredients
Main ingredients
- 2 large boneless chicken breasts about 1 ½ lbs.
- 2 teaspoons olive oil
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 can whole kernel corn
- 1 medium seedless cucumber
- 1 medium red bell pepper
- 1 medium red onion
- 4 to 6 green onions
- 8 oz cheddar cheese block
- 1 lb uncooked spiral pasta
- 1 packet Hidden Valley Ranch Restaurant Style Dressing mix + 1 cup buttermilk and 1 cup mayo as per packet
- 1 cup barbecue sauce Open Pit’s my go-to
- ½ tablespoon soy sauce
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 2 teaspoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon butter and pinch cayenne pepper for extra pop
Instructions
Instructions
- Get your pressure cooker ready and preheat your grill if using. Cook chicken breast with olive oil, garlic salt, and black pepper rub.
- Toss the chicken on the grill or cook directly in the cooker. Grill 6-7 minutes per side until juicy.
- Let the chicken rest for at least 5 minutes before slicing to keep juices inside.
- Cook the spiral pasta in the pressure cooker with broth for 3-4 minutes under pressure. Use quick release.
- Dice cucumber, red bell pepper, and onion. Slice green onions thin for fresh crunch.
- Mix cooked chicken slices, veggies, corn, pasta, and cheddar chunks in a bowl. Add spices for a kick.
- Whip up ranch dressing with buttermilk and mayo, add BBQ sauce, soy sauce, spices, and pour over salad.
- Toss everything until coated well. Serve immediately or chill.
Notes
Best served fresh. Can store in the fridge for up to 4 days. Freeze without cheese and dressing for longer storage.