Pour water into the Instant Pot® container and place the metal trivet inside the unit. Generously season the chicken breasts with garlic powder. Add salt and black pepper to taste. Place the seasoned chicken on top of the trivet and lock the lid into place. Set the pressure valve to “Sealing” and select the “Manual” button on the highest setting. Adjust cook time to 9 minutes.

Prepare the balsamic vinaigrette by vigorously whisking the ingredients together in a medium bowl until thoroughly combined and emulsified. Set aside.

Set the broiler (grill) to high. Line a large, rimmed baking sheet with aluminum foil and set it aside.

Cut the Romaine heads in half lengthwise (through the core) and place them on the prepared baking sheet. Do not overcrowd.
Brush the exposed surface of the lettuce with olive oil and sprinkle with salt and black pepper to taste.

Place the Romaine lettuce under the preheated broiler (grill) for a couple of minutes or until it is nicely browned on the edges. Remove and set aside. TIP! Keep a close eye on it because the lettuce will burn quickly if left unattended.

When cooking time on the Instant Pot® is finished, allow pressure to release naturally for 10 minutes, and then quickly release any remaining pressure. Turn the unit off and remove the lid. Transfer the chicken to a non-permeable cutting board and rest for 5 minutes before cutting it into bite-size pieces.

Transfer the grilled Romaine to individual serving plates and top each with an equal amount of the chicken, bacon, Feta cheese, red cabbage, and chopped pecans.

Drizzle some vinaigrette over each salad and garnish with chopped fresh parsley, if desired. Serve immediately with the remaining dressing on the side. Enjoy!