Pressure Cooker Poached Chicken Breasts
- 4 (6 ounce) boneless, skinless chicken breasts
- ½ teaspoon salt
- 1 cup water
For best results, we recommend using:
- Season chicken with salt; lay in the pot of a pressure cooker. Pour water around the chicken.
- Seal lid on pressure cooker, turn steam vent to Sealing, and cook on High Pressure for 6 minutes. Allow pressure to release naturally for 10 minutes before turning steam vent to Venting to Quick Release remaining pressure.
Add your favorite aromatic herbs to the liquid in the MultiPot to infuse a wide variety of flavors into the poached chicken. You can also substitute chicken broth for the water in this recipe for an additional flavor boost.
What others are saying
McKenzie C says:
When I discovered poaching it changed my life! I added a little onion and dry white wine to this recipe, it makes tender, delicious meat!
Caro Hodgin says:
I love poached chicken for recipes where I just need really bland chicken. This chicken shredded perfectly, so it's great for this Vietnamese chicken salad I make where I wouldn't want the olive oil, salt, and pepper needed to roast chicken to overpower the flavors. Really good, moist, perfectly cooked.
Randall Hauk says:
I did this for soup over the weekend. The meat shreds perfectly, which is pretty much my standard for poached chicken. Would work well in a chicken salad or on wraps or whatever sandwich you like. Definitely a good standard for your kitchen work.
Laura Griffin says:
I poach chicken breasts regularly at my house, but this pressure cooker version is by far my favorite method. It's so easy and the quick cooking time is phenomenal.
Katie Hason says:
I use this method of cooking all the time, but this was my first time using a pressure cooker! It cuts the cooking time down drastically. Love how easy this is.