Place chicken breasts in Instant Pot. Salt and Pepper chicken. Add Garlic. Add 1 cup water or broth. Set to Manual for 18 minutes. Allow 10 minute Natural Release and then quick release. Remove from Instant Pot and place in Refrigerator to cool.
Wash and cut Celery and set aside. Dice Green Onions and set aside.
Cube cold cooked chicken and place in medium size bowl. Add celery, green onions, cranberries and chopped pecans. Toss to combine.
Add Poppy Seed dressing and stir to combine. Add salt and pepper to taste.
Store in Refrigerator.
Serve with crackers or on bread.
Cooking Chicken:Crock Pot: Chicken can also be cooked in your Crock Pot on low for 6 hours and then cooled. Place chicken in crock pot with salt, pepper and garlic. Cook for 6 hours on low. Remove and place in refrigerator and resume with step #2.Stove: Chicken can be cooked on stove in a sauce pan over medium heat. Add 2 cups liquid, we prefer chicken broth, salt, pepper and garlic and add chicken. Cover with lid and allow to cook. Depending on heat, chicken will take 30-45 minutes. Use a digital thermometer to check internal temperature which should be 165 degrees.Tip:Waiting until the chicken is cold to cut helps keep the chicken in a cube. Warm chicken tends to flake and shred. However it won't matter if the chicken is cubed or shredded. The recipe will taste the same.