Pressure Cooker Perfectly Poached Chicken Breasts

  • Author: The Kitchen Whisperer

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  • 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


  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 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.

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