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.
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.
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!
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?
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.
Ever!
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.
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.
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.
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.
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!
PrintPressure Cooker Perfectly Poached Chicken Breasts
Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook
Ingredients
- 3 lbs boneless, skinless chicken breasts (about 4 large breasts), thawed
- 4 cups chicken stock
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 medium yellow onion (leave the skin on), rough chopped
- 2 whole cloves garlic, rough chopped
- 4 tablespoon rough chopped parsley
Instructions
- In an Electric Pressure Cooker add all of the ingredients.
- Lock the lid and set the pressure to high for 10 minutes.
- As soon as the pressure cooker timer goes off, do a quick release.
- Once the pressure is released, remove the lid and pulled out the poached chicken breasts.
- Place a strainer over a large bowl and strain the stock.
- Allow the stock to cool and remove the fat.
- Save the stock for another use by either storing in the fridge or placing the freezer.
- This chicken can be used a bajillion ways now – salads, sandwiches, pizza toppings, anything.
Notes
I can’t say enough amazing things about this pressure cooker! Electric Pressure Cooker
Suggestions on Spice Mixtures to add:
3/4 teaspoon chipotle powder, 1 1/2 teaspoon garlic and 2 teaspoon onion powder, 1 teaspoon oregano, plus the parsley, pepper and salt.
If you want the chicken to have more of a chicken soup taste go with 1 teaspoon thyme, 1/2 teaspoon rosemary, 1 teaspoon garlic, 1 teaspoon onion powder, plus the salt/pepper and parsley.
Looking for more Pressure Cooker Recipes?
AMAZING Bourbon Honey BBQ Pressure Cooker Wings
St. Louis Ribs with Whiskey BBQ Sauce
Fantabulous Pressure Cooker Pork Ragu
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
Hi,
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!
TKWAdmin says
Thank you so much! I’m loving the stock too
Best Kitchen Wishes!
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,
Paul
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
Hi,
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??
Thanks,
Patti
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!
Patti says
Thank you so much for responding! I’m desperate to make moist, quick-ish chicken breasts. Lol
TKWAdmin says
You are most welcome 🙂
Best Kitchen Wishes!