Pressure Cooker Perfectly Poached Chicken Breasts

By now you all know probably one of the BEST kitchen appliances I have ever purchased was my Electric Pressure Cooker. This thing truly is revolutionary and a God send for me.  No you don’t understand just how much I respect this thing.  I am one that honestly has truly limited free time so while I cook every day I still have other stuff to do. Plus I’m human, even I need some down time.  That’s where this Electric Pressure Cooker truly comes into play.

I get up at 3:30 am M-F (5:30am on the weekends) just because, well I do.  I don’t sleep a lot so you’d think I’d have more time than most but unfortunately I don’t.  I’m constantly on the go between my day job, TKW (Thank you as it’s because of you that I’m so busy with that!), normal daily stuff, working out and trying to have some type of quality time with Mr. Fantabulous.  So on those days when I get home from work only to realize that I forgot to take stuff out for dinner or I’ve changed my mind on what we’re having, I reach for my Electric Pressure Cooker.

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Mr. Fantabulous was in the mood for chicken and we were short on time.  Since I knew I could rock wings in this Electric Pressure Cooker, why not see what whole chicken breasts could do, right? As I was figuring out how to make this, seasonings and so forth a comment my best friend Vanessa said to me popped back into my head.  She said “Lor, you should do a series on leftovers and how you can turn them into something new.  I have a hard time with that and I’m sure your TKW Family does as well.”

Okay seriously this girl is amazing.  I love how she gives me suggestions and ideas like this.  So on a side note, I’m working on that series in an upcoming post.

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So as I was prepping this, which literally includes putting the meat in the pressure cooker, spices and some type of liquid.  As I thought about it I realized that if I kept the seasonings pretty standard that I could also use the liquid as stock. Now feel free to add in whatever spices you want – I’ve added in chipotle powder, garlic and onion powder, oregano and so forth.  Really the skies the limit on this.  And if you wanted you can even use the BBQ sauce from my pressure cooker Bourbon Honey BBQ wings in this!

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In just 10 minutes I had 4 huge chicken breasts that were just incredibly moist and juicy with such amazing concentrated flavors.  One of them I shredded with 2 forks and my word it shredded beautifully!  I’m talking it just fell apart practically! The other 3 I let cool to room temperature.  Once cooled I cubed one for a killer avocado chicken salad with toasted pecans, cranberries, red onions and greek yogurt (cause lord knows I loathe mayo!). The third one I sliced up, made a quick pan gravy with some of the stock and smothered the chicken slices with that alongside some creamy mashed potatoes. The last one I tossed in some bbq sauce, caramelized some onions, fried up some bacon and placed it on some pizza dough with sharp cheddar and chives.  WOW amazing!  So literally right there… 4 different dishes out of a single recipe AND I haven’t even touched the stock yet!  Pretty friggen awesome, huh?

Perfect Pressure Cooked Chicken Breasts

Now if you’ve ever made poached chicken breasts the traditional way it’s not exactly the fastest. First you have to bring the ingredients just to a simmer over medium-high heat where bubbles start forming around the edge of the pot. Next you have to reduce the heat to medium-low to keep temperature constant, about 170 to 180 degrees which is a pain in the butt.  THEN you have to cook it for another 15-20 minutes.  And then maybe it’s done. But the flavor, yeah no… I’ve made it that way and it’s just not the same.  I will never poach chicken that way ever again.


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In this recipe you can see I used boneless, skinless breasts.  In any rich chicken stock you want to use bone-in chicken and or the entire chicken. One of the best benefits about using a pressure cooker to make stock at is that it speeds the process up quite a bit, and helps seal in flavor that otherwise boils off into the air as the stock simmers and steam. A very basic chicken stock is a pretty simple thing to make. It’s made with water, chicken, aromatic vegetables like onion, carrot, and garlic, and then herbs.  There really is no right or wrong way when it comes to what you add to the stock herb-wise; it truly is a personal preference. For a full-bodied, richer stock toss in some bones, even leftover chicken carcasses with help boost up the flavor profile of the stock.

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I’d say the biggest thing to learn about using this pressure cooker is realizing that it is not a simple plug in and insta-pressure.  It has to build up the pressure first.  So sure to cook under pressure the recipe takes 10 minutes but it also takes about 10 minutes to build up the pressure first.  While it’s heating up and building pressure the unit is locked to prevent you from getting injured.  Trust me, hot steam to the face or skin is not fun at all.

Perfect Pressure Cooked Chicken Breasts Collage

Now let’s talk the benefits of pressure cooking this. Study after study has shown that the longer you cook food and the more liquid you use the more nutrients you lose.  Water-soluble vitamins and minerals are simply cooked out and washed away.  Pressure cooking helps retain the quality of the foods you cook with by preparing them quickly and with very little water.  Meats stay juicy and moist.  By cooking with superheated steam natural flavors are often intensified.

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The best way to destroy vitamins is to cook your food in an open pot of boiling water. Yeah doesn’t sound so awesome boiling chicken now does it?  To retain the most nutrients possible, most experts recommend that you use as little water as possible and cook foods rapidly because many vitamins are sensitive to water, heat and air exposure (vitamin C, the B vitamins and folate in particular) and water used for cooking can dissolve and wash away water soluble vitamins, while the heat deteriorates them.

The longer the cooking time and the higher the temperature, the worse it becomes. It is best to choose the cooking method that most optimizes and preserves the nutrients in food. In a study published by Journal of the Science of Food and Agriculture, researchers investigated effects of various means of cooking broccoli. Up to 97 percent of certain antioxidant compounds were destroyed by microwaving, while steaming the broccoli caused only 11 percent loss. Therefore, any cooking that minimizes the time, temperature, and water will help to preserve nutrients. Pressure cooking under steam is one of the methods best because it minimizes time and requires little water.
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All in all, this recipe is incredible and you will never think of poached chicken as boring ever again.  It’s honestly one of the best ways I’ve ever made chicken and the only way from now on I will poach it.  The flavors are just incredible.  So if you don’t have an Electric Pressure Cooker I strongly urge you to save up, put it on your wish list or whatever to invest in one.  This one is the best one for me and I have zero issues or complaints with it.  I LOVE it!

Pressure Cooker Perfectly Poached Chicken Breasts


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  • 3 lbs boneless, skinless chicken breasts (about 4 large breasts), thawed
  • 4 cups chicken stock
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 medium yellow onion (leave the skin on), rough chopped
  • 2 whole cloves garlic, rough chopped
  • 4 Tbl rough chopped parsley
  1. In an Electric Pressure Cooker add all of the ingredients.
  2. Lock the lid and set the pressure to high for 10 minutes.
  3. As soon as the pressure cooker timer goes off, do a quick release.
  4. Once the pressure is released, remove the lid and pulled out the poached chicken breasts.
  5. Place a strainer over a large bowl and strain the stock.
  6. Allow the stock to cool and remove the fat.
  7. Save the stock for another use by either storing in the fridge or placing the freezer.
  8. This chicken can be used a bajillion ways now – salads, sandwiches, pizza toppings, anything.
I can't say enough amazing things about this pressure cooker! Electric Pressure Cooker

Suggestions on Spice Mixtures to add:

3/4 tsp chipotle powder, 1 1/2 tsp garlic and 2 tsp onion powder, 1 tsp oregano, plus the parsley, pepper and salt.

If you want the chicken to have more of a chicken soup taste go with 1 tsp thyme, 1/2 tsp rosemary, 1 tsp garlic, 1 tsp onion powder, plus the salt/pepper and parsley.

Looking for more Pressure Cooker Recipes?

AMAZING Bourbon Honey BBQ Pressure Cooker Wings

Pressure Cooker Wings with Bourbon Honey Sauce1

St. Louis Ribs with Whiskey BBQ SaucePressure Cooker Guinness BBQ Sauce Ribs5

Fantabulous Pressure Cooker Pork Ragu

Pork Ragu2


74 Responses to “Pressure Cooker Perfectly Poached Chicken Breasts”

  • Josie says:

    Thank you for posting! I’m a first time user of an PC. When you put all the ingredients in the pot are you putting them in the bottom of the pot or are you using the rack that comes with the PC?

    • TKWAdmin says:

      Hi Josie!

      You got this! No I did not use the rack. It’s fine to put directly into the pot.

      Best Kitchen Wishes!

  • Cathy says:


    Would I need to decrease the broth (liquid) if I only had 2 lbs of boneless chicken breasts?

    Thank you!

  • Lu says:

    I have an 8 quart instant pot and I put 4 1/2 pounds of boneless skinless chicken breast in with 4 cups of chicken broth and plus the onions and spices. It took 23 minutes to build up pressure before it started counting 10 minutes of cooking. I did the quick release and took the chicken out and cut into one of them and it is very disappointing because it is not moist at all. 😩. Since it took so long to build up pressure I’m wondering if I do it again to end the cooking cycle as soon as it builds up the pressure?

    • TKWAdmin says:


      I see you used way more chicken than what I have in the recipe. Was your chicken frozen? Depending on your pressure cooker and the temp of your ingredients it will take time to build up pressure; that’s simple laws of physics.

      I’ve only ever made the chicken this way and it turns out perfect every time. I personally would not recommend shutting off the cooking cycle once pressure builds as I would think the chicken wouldn’t cook.

      Best Kitchen Wishes!

    • Chris says:

      Don’t use so much liquid. The more liquid, the longer it will take to get up to pressure. Try 1 cup liquid or less. It’s the steam doing the cooking, not like a submerged boil, so you can also use a raised rack inside the cooker.

      • TKWAdmin says:

        Hi Chris,

        Pressure cookers require at least 1 cup of liquid otherwise you run the risk of it smoking or, depending on the model, having it shut off and flash the ‘BURN’ display. But you’re spot on about if you use too much liquid you’re boiling the item versus pressure steam cooking them. Great comment!

        Best Kitchen Wishes!

        • Chris says:

          I have an 8 quart Fagor stovetop model, they go with 1/2 cup liquid for cook times of 10 minutes or less, then 2 cups for times greater than 15 minutes. Definitely check your manual for your cooker, though. 3 pounds of chicken pieces they chart at 10 minutes, a whole bird of that size 12-18 minutes.

          • TKWAdmin says:

            I’ll be honest Chris – every pressure cooker that I’ve used; every book I’ve read (including the manuals) all recommend at least 1 cup of liquid. However I could see the logical reasoning behind if <10 minutes.

            Best Kitchen Wishes!

        • Bojangles says:

          No matter the amount of liquid, my understanding is that it doesn’t ever come to a boil when using a pressure cooker. It will obviously take longer to come up to pressure though. Only when using a quick release will the liquid inside come to a boil. 10 minutes is just too long for boneless chicken breasts and they will be dry

          • TKWAdmin says:

            I’ve been pressure cooking my chicken breasts like this for years and they’ve never been dry. Now if you’re using say pounded thin cutlets or the like sure it would take less time but these are from the butcher full sized boneless breasts.

            Best Kitchen Wishes!

  • Kelli says:

    What do u mean by leave skin on the onion and rough chop? By skin do u mean even the outer peeling? Never heard of this. Newbie to pressure cooker. Trying chicken now. Thx!

    • TKWAdmin says:

      Hi Kelli!

      Yes the actual outer peel. Wash it first, naturally, but leave that peel on. That peel will actually help flavor the chicken. Think of it when you make homemade stock. You should always leave it on as that’s how you get an amazing depth of flavor as well as color.

      You got this! Just be careful when you release the pressure – I actually use tongs to help release it!

      Best Kitchen Wishes!

  • Sarah says:

    Your music is terrible

  • Ashley says:

    I just found this recipe and was wondering about tips using the old style PC, (by which I mean the 4 quart pot on the stove), for this recipe? I’ve never seen an electric PC but I’ll definitely be shopping on eBay this evening for one. Any advice would be greatly appreciated.

    • TKWAdmin says:

      Hi Ashley!

      So if I understand correctly your PC is heated by gas, right? No worries, as long as you control the heat to high pressure for about 9 minutes and then running it under cold water. However I’m really not familiar enough with the old fashioned ones where they don’t have a pressure gauge like the newer ones. I have a stove top one ( but that one has new where I don’t have to measure PSI. It has a digitial read that shows me where to set the heat (flame).

      As for the electric ones, the InstantPot is the way to go. is the 6qrt one that is about $99 but keep watching as I’ve seen them as low as $79.

      Best Kitchen Wishes!

  • Elizabeth says:

    Thanks for sharing this wonderful recipe! Sounds like the perfect way to poach Chicken Breasts, which I’ll be doing later today 🙂 This might be a silly question, but after reading over the ingredients one more time, I’m wondering if you used 2 whole heads of Garlic, or just 2 individual Cloves, roughly chopped.

    • TKWAdmin says:

      Hi Elizabeth 🙂

      It’s 2 cloves (individual cloves). And it’s not a silly question 🙂

      Best Kitchen Wishes!

      • Elizabeth says:

        Thanks so much for getting back to me so quickly!! I was just about to toss in 2 whole heads of garlic :O lol I do love garlic, but that might have been a bit much 🙂

  • Connor says:

    For some reason the first time I made these they were AMAZING. Great taste and not dry at all.

    I’ve made it twice since and they’ve been extremely dry which is really disappointing. Any idea on what kind of mistakes I might be making that could leave them dry? I haven’t done a lot of experimenting but thought you might be able to save me the trouble!

    Thanks in advance,

  • SandyToes says:

    Hi Lori,

    Let the gushing flattery commence! I just had to drop a note to let you know that these chicken breasts are now the ONLY chicken I use in chicken stir fry. I used to get inconsistent results, great one time, overdone the next, but no more. You know how that goes.

    After letting one of these breasts mostly or completely thaw, they slice up beautifully (you knew that) and remain moist and tender. Every. Single. Time. I toss them in at the end, with the sauce, giving them just enough time to warm through. It’s meant the end of overcooked, dried out chicken. It also means that stir fry is even faster and so much more convenient. I mean, seriously convenient. Chop a few veggies, grab whatever sauce is in my fridge, and cook. Less than 15 minutes later, dinner is on the table.

    Even if this was the only thing I used them for (it’s not!), the superior results would make it worth poaching them in advance. We love using them for salads, shredded and tossed with bbq or tomatillo sauce for pulled chicken and chicken tacos, and of course they’re lovely smothered in a pan sauce or gravy. Even with all those wonderful things, the most transformative was how they behave in a stir fry. I can’t thank you enough for bringing this chicken and a lot more stir fry into my life.

    • TKWAdmin says:

      Oh Ms. SandyToes how I just wanna hug you right now 🙂 I’m beyond thrilled that you love these as much as I do. I cook this chicken every single Sunday for my weekly meal preps. It’s so truly versatile and like you showed above you can use pretty much in anything! So let me ask you – what other types of pressure cooker recipes would you like to see? Most of my entree recipes I can convert to a pressure cooker just so you know 🙂

      Thanks again dear for being so gracious and with such kind words!

      Best Kitchen Wishes!

      • SandyToes says:

        Hi Lori,

        There are 1783 recipes (that’s my guess, anyway) recipes for cooking tough meats, and we all know them.

        I would love to see more like this, innovative things that no one else is doing. Everyone knows pressure cooking is the death of boneless chicken breasts! Not any more, thanks to you. If you’ve got a way to pressure cook boneless chops that makes them tender I’d be beyond thrilled.

        By the way, I’ve shared this poached chicken recipe with my pals at Chowhound. We’ve got a pretty active bunch of pressure cooking cooks over there. Several of them have tried it with excellent results.

        • TKWAdmin says:

          Oh that’s awesome, thank you so much!!! Thanks for the suggestions! I’ll make sure to add more recipes like this one!

          Best Kitchen Wishes!

  • Nancy says:

    Oh! I am SO sorry! I just read back through the entire post again, picture by picture. I see you DID mention other spices you added…somehow I missed that the first time through. My apologies…and I won’t be applying anywhere for a job as proofreader anytime soon.

    • TKWAdmin says:

      OMGosh please, no need to ever apologize 🙂 What I’ll do is update the recipe to say “there are some spice mixtures I used”. And omg please I’m HORRIBLE at proof reading!

      Best Kitchen Wishes!

  • Nancy says:

    These look amazing…trying them tomorrow. Call me crazy, but the beautiful photo of the finished breast looks to me like there is more than just parsley used as seasoning. Do you have a special spice mix you use? Or could you have added additional herbs/spices other than what is in the recipe? Love your site, love your recipes! Thanks!

    • TKWAdmin says:

      Hi Nancy 🙂

      Yes you’re correct, it has more spices. For me I kept it pretty simple – 3/4 tsp chipotle powder, 1 1/2 tsp garlic and 2 tsp onion powder, 1 tsp oregano, plus the parsley, pepper and salt. Honestly you can go with what ever spices you like. If you wanted the chicken to have more of a chicken soup taste go with 1 tsp thyme, 1/2 tsp rosemary, 1 tsp garlic, 1 tsp onion powder, plus the salt/pepper and parsley.

      And thank you so very much for your kind words! I really, really appreciate it!

      Best Kitchen Wishes!

  • SandyToes says:

    I’ve poached these chicken breasts 3 times since discovering your technique a few months ago, and have to say that I’ve found it’s the best way to deal with the monster-size FrankenBreasts that are sold in most stores now. I cut them in half, cook them and package them individually in freezer bags so they’re on hand and ready for taco emergencies, chicken casseroles, pasta mains and more. All at the very last minute. I poach them in broth, with thyme, so they’re good in everything.

    Tonight, I was at a loss for dinner, so… fridge dive. I found some broccoli, half an onion, some rice pilaf and a red pepper that needed to be used. Stir fry! Diving deeper I turned up a cup of a hot hoisin-ish sauce left over from something I made last month. Checking the freezer for a steak I thought was there, I got no joy, but I did spy a poached chicken breast and thought, what the heck? It’ll work or it won’t. Wow! Thawed and sliced thin, added at the end with the sauce to warm through, it was the most tender and ultra-moist chicken stir fry I’ve ever made. Really, really tender and moist. This cannot be stressed enough. And it took all of 10 minutes to make.

    I don’t stir fry chicken enough, because it’s way too easy to overcook. Which is a pity, because it’s such a great way to a quick, healthy meal. Well, that’s about to change. Tomorrow I’m poaching several more chicken breasts, because I don’t ever want to be without this magical item again. I’m telling all my buddies on Chowhound about them tonight.

    I’ve sad it before but must say it one more time…Thanks, Lori. You’re a peach!

  • SandyToes says:

    NPR? Should have said “Wait, wait! Don’t tell me.” 😉

    Love that show.

  • Summer says:

    I read where if you let the it NPR it helps chicken not be hard. Would that make it cook to long?

    • TKWAdmin says:

      I don’t understand your question/comment Summer? NPR?

      Best Kitchen Wishes!

      • SandyToes says:

        NPR – Natural Pressure Release 🙂

        • TKWAdmin says:

          Ah! Thank you SandyToes. I kept reading it as “What does the radio show NPR have to do with pressure cooking?” LOL yeah, I’m pretty.

          Best Kitchen Wishes!

      • TKWAdmin says:

        Okay Summer, Sandy ‘splained what you meant by NPR 🙂 Yes I’ve found that it you use the natural release method on chicken it tends to make the chicken turn almost rubbery and hard. I’ve tried it and HATED it. I’ve found the quick release works best.

        Best Kitchen Wishes!

  • Rick says:


    Just bought a pressure cooker and found your site – can’t wait to try the recipes.

    In one of your comments you say “No you don’t want to boil the chicken so it’s never really submerged in the pressure cooker.” – I’m a bit confused by this? So I shouldn’t just be putting all the ingredients, inc. the chicken breast, in the bottom of the pressure cooker?

    I have a steaming tray with my pressure cooker? should I put all the ingredients, NOT including the chicken breast, in the pressure cooker, then put my steaming tray in with the chicken breast on top? So the chicken doesn’t even touch the liquid?

    Thanks for your help.

    • TKWAdmin says:

      Hi Rick,

      First off, YEAH!!! Congrats for getting a pressure cooker! I need to update that comment as now I see it’s not as clear as it was in my head. When I think ‘submerged’ I think that it’s completely covered in the liquid. So for this recipe you do not want to use the steaming tray. You want to remove that, put the chicken on the bottom and the rest of the ingredients. You just want to make sure that you’re chicken isn’t fully ‘under the liquid’. Does that make sense? You definitely want the chicken in the liquid (that helps impart such intense flavors).

      Best Kitchen Wishes!

  • Click1st says:

    This is a FANTASTIC recipe! Thank you so much and the stock is beyond to die for!

  • Lisa says:

    Have you tried a turkey breast?

  • Lisa says:

    I made this tonight & agree whole heartedly that this is the best recipe EVER for the pressure cooker. So simple & so adaptable for many uses. Glad I took the plunge. My only regret is only cooking 2 breasts (however, they were about 12 oz each). Cooked 8 minutes, quick release, covered tightly for 15 minutes to rest. They were so juicy & tender. Will be doing this at least twice a month, maybe even weekly!

    • TKWAdmin says:

      Thank you so much Lisa! OMG those were huge chicken breasts! I actually make a batch every Sunday this way I have cooked chicken to use in a multitude of ways through out the week. I love it in chicken salad, chicken burrito bowls, wraps, salads, sandwiches or even in cooked pasta. It’s amazing in a pasta salad with roasted tomatoes, peppers, avocado and Parmesan cheese chunks!

      Best Kitchen Wishes!

  • Paul says:

    Wonderful recipe, I believe this particular page inspired me to get an electric pressure cooker (Instant Pot). I cooked 3.2 lbs of chicken (6 fresh boneless/skinless breasts) for the 10 minutes that the recipe specified. When I removed the chicken the internal temperature was 200F/93C. Do you have any recommendations for cooking time when using smaller breasts?

    I am not sure if this is relevant, but it took about 3 minutes for the built-in timer to start after it came to pressure. This is the second recipe I have made with the PC, and I believe it took about that long for the timer to start on the last recipe.

    Thank you very much,


    • TKWAdmin says:

      Thank you so much Paul! I go for weight when it comes to chicken. So for say 1lb of boneless breasts I would go for 5-7 minutes. Check the temp afterwards and if it’s not done, put it back under pressure for a minute or two more.

      Yes, most pressure cookers will take anywhere from 5-10 minutes to get to pressure. Once it’s under pressure that’s when I start my ‘timing’ recipe but in my future recipes I’ll make note of that!

      Also check out my Pressure Cooker recipe section on the site. I have a ton more to add to in the near future!

      Best Kitchen Wishes!

    • SandyToes says:

      @Paul, your Instant Pot should begin the timing countdown (switch from ON to your chosen time) almost immediately when the steel pressure valve pops up. Mine takes about 30 seconds, tops. If yours is taking several minutes you should contact Instant Pot or arrange an exchange from the store where you purchased it.

  • Patti says:

    I used my 10 quart elite PC to make this recipe. 3lbs – 4 chicken breasts. I put it in first at 12 min because it was partially frozen. I took it out and it was tough and still not cooked through. I put it back in for 5 more minutes. Now it’s tough but cooked?? 17 min too long for partially frozen??



    • TKWAdmin says:

      Hi Patti!

      Hmm, I’m not familiar with that pressure cooker. This recipe is for thawed, not frozen/partially frozen chicken (I did update that just now as I didn’t think to add that initially). However I have thrown in frozen chicken breasts however the trick is to add 1 1/2 minutes per pound of chicken. At least that’s how I was taught and I’ve had perfect chicken every time.

      17 minutes is way too long for partially frozen. What I’ll do is after I go shopping tomorrow (provided it doesn’t snow a lot) I’ll get more chicken and test it out again to ensure that from frozen solid for 3 lbs of boneless chicken breasts that using my PC’s it’s about 14 minutes. K?

      Best Kitchen Wishes!

  • SandyToes says:

    Thank you for posting this technique. I’ve recently begun baking chicken breasts before finishing them (breaded, Sauteed, etc…) in a skillet or on the grill. They come out perfectly cooked and incredibly moist without the need to pound the thick end and pray they cook evenly. The problem is that I have to brine the chicken, preheat my oven, bake them for about 30 minutes and only then can I dry them and begin my recipe. Poaching under pressure is genius and although it won’t save much cooking time, cooking in broth means I can skip the brine and my kitchen will be much cooler. Ovens are for bread and pizza in my world. Anytime I can avoid using it for silly stuff I’m a happy cook.

    I have a question about the liquid amount. If I’m using fewer or smaller breasts, can I reduce the liquid? Perhaps use enough to cover the chicken by an inch?

    • TKWAdmin says:

      Hi Sandy,

      No you don’t want to boil the chicken so it’s never really fully submerged in the pressure cooker. You want the chicken sitting in the liquid but you don’t want the chicken completely “under water” so to speak. I would cut the recipe in half. I would advise reading your owners’ manual on their minimum requirements for the liquid.

      Best Kitchen Wishes!

      *note – updated my comment on 9/6 for clarity

  • Brandi says:


    Can you please tell me if chicken broth is the same thing as chicken stock? If not, is broth a suitable substitution? If I were to cook twice at much chicken, should I double the liquid or adjust the time any? Thank you so much, and I really look forward to trying this with my chicken breasts!

    • TKWAdmin says:

      Hi Brandi,

      Stock and broth are very similar and most folks use them interchangeably. Stock is made low and slow from the boney parts of the chicken. When it’s finished, after hours of cooking, you’re left with a rich, fuller-bodied flavor due to the gelatin released by long-simmering bones. Broth is made when vegetables and/or meats are simmered gently in water to extract all the flavors – bones.

      I would follow the instructions of your pressure cooker of how much liquid to meat ratio you can put in. You don’t want to boil or submerge the meat in the liquid. I have not doubled my recipe as I filled my pressure cooker to the maximum allowable in the unit. Since it’s such a quick cooking time, I would just make the batches as-is and as soon as the first batch is done, make a second.

      Best Kitchen Wishes!

  • Robyne says:

    This will be my second meal made in my new Instapot tonight! I’m slightly nervous about the quick release… Also, the pressure set to high, but is that all it needs to be set at? Ours has a bunch of function buttons. Thanks for any advice!

    • TKWAdmin says:

      Hi Robyne,

      I’m not familiar with the Instapot. I have 2 PCs – electric and gas. Both are set to high pressure and then cooked with the spices for 10 minutes (the chicken breasts are thawed). Frozen will take 12-15 minutes.

      Let me know if that helps!

      Best Kitchen Wishes!

  • Nyaka says:

    I hope this isn’t a silly question. I made wings two nights ago using your pressure cooker wing recipe and they were frozen when I started. Came out perfect and were deliciously fall off the bone. So my question is this. Are your ingredients (the meat) frozen or thawed when you begin? If thawed aren’t they possibly overcooked and actually off the bone when you take them out? I’m just wondering because I want to poach my chicken breast and debating on whether or not to thaw it first.

    • TKWAdmin says:

      Hi Nyaka,

      If you cook the boneless breasts from a frozen state you want to increase the time another 2-3 minutes. If they are thawed, cook per the instructions above. I’ve never poached bone-in breasts. I have poached boneless from a thawed and frozen state adjusting the time accordingly.

      Make sense?

      Best Kitchen Wishes!

  • Bill says:

    I have a regular old (non-electric) pressure cooker, so when you say “10 minutes”, does the timing start when I turn on the heat or when the valve pops up??

    • TKWAdmin says:

      Hi Bill,

      That’s 10 minutes once it’s up to pressure. I’m not familiar with ‘valves’ and the old fashioned ones. Even the gas one I have doesn’t have a valve that pops up. In my gas one, when it’s up to pressure, that’s when I set the timer to 10 minutes.

      Best Kitchen Wishes!

  • Jeannine Ross says:

    I found a new pressure cooker at the local thrift shop and had to buy it. I am glad to see you have some recipes I can try. I think many people are put off by pressure cooker as they picture the pressure canners that their Gramma used to make canned grean beans. They are very different, especially the electric one! I love that you use a day to cook many food options for the rest of the week. Great ideas!

    • TKWAdmin says:

      Hi Jeannine!

      I’m with you on that old misconception of our grandmother’s pressure cookers. Today’s electric ones are NOTHING like those. I can remember my mother’s spitting, hitting and literally blowing its lid off multiple times.

      Yes, I take about 2 hours on a weekend, cook a bunch of recipes in it and that way we’re set for food for a week!

      Best Kitchen Wishes!

  • TKWAdmin says:

    Thank you so much Tamara! I seriously am in love with my pressure cooker! Just on Sunday morning alone I made 2 dozen wings, 1 dozen boneless chicken thighs and a full rack of St. Louis Ribs and it was all done in under and hour! I mean SERIOUSLY.. that’s insane! I made dinner for like 5 days!

    Since I’ll be posting more pressure cooker recipes I created it’s own recipe section in the menu above:

    Best Kitchen Wishes!

  • John says:

    It’s posts and recipes like this that make me (just a tiny little bit) wish that the Missus wasn’t a vegetarian, both of those recipes look super tasty. Keep up with the awesome recipes!!

    • TKWAdmin says:


      Aw, I take it you’re not a full on vegetarian? If not you can always make some meat for you. However if you want some vegetarian pressure cooker recipes stay tuned as I’ll be posting some as well.

      And thank you so much for your kind words. I really appreciate it!

      Best Kitchen Wishes 🙂

  • TAMARA says:


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