Curried chicken salad with toasted almonds and apples

1 Medium onion, peeled and quartered

1 carrot, peeled and cut into 1-inch pieces

1 rib celery, cut into 1-inch pieces

8 peppercorns

1 cup water or low-sodium chicken broth/stock

3 pounds chicken breast halves, bone in, skin on

¾ cup lowfat mayonnaise – or more to taste

2-3 T. curry powder

½ t. kosher salt

½ t. freshly ground black pepper

2 cups diced apples (1/2 inch dice) or 1 cup apples + 1 cup halved grapes

1 cup sliced celery

1 cup toasted slivered almonds

2 T. finely chopped onion or shallot

Place onion, carrot, celery, peppercorns and water or broth in cooking pot.  Insert trivet/rack in cooking pot, and arrange chicken on rack.  Cover and lock like in place.  Select High Pressure and set time or 9 minutes.  When audible beep sounds, use Natural Pressure Release for 10 minutes, then release any remaining pressure using Quick Pressure Release.  Transfer chicken to a bowl.  Strain liquid and pour over chicken.  Allow chicken to cool in cooking liquid. 

To prepare chicken salad, remove chicken from cooking liquid.  (If chilled, the liquid will have congealed – it has wonderful flavor; save for other recipes using chicken stock.  It may be frozen).  Remove and discard skin and bones.  Cut or tear the chicken into ½-inch pieces and reserve.  Place mayonnaise, curry powder, salt, and pepper in a large bowl and stir with a whisk.  Add the apples (and grapes, if using), celery, toasted almonds, and onions/shallots.  Stir well.  Add cut/shredded chicken and stir to combine.  Cover and chill until ready to serve.

From the Cuisinart Pressure cooker recipe book