Pressure Cooker Poached Chicken Breasts

Image of Caroline Chambers
Rated 4.5 based on 9 customer reviews
Pressure Cooker Poached Chicken Breasts
Pressure Cooker Poached Chicken Breasts


For best results, we recommend using:


Mealthy Tip

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.

For more pressure cooker chicken recipes, you might enjoy:

Pressure Cooker Honey-Garlic Chicken

Meal Prep Pressure Cooker Honey Garlic Chicken and Snow Peas

Pressure Cooker Teriyaki Chicken

Nutrition Facts

Per Serving: 198 calories; 4g fat; 0.0g carbohydrates; 37g protein; 102mg cholesterol; 356mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 198 Calories from Fat39
% Daily Value*
Total Fat 4g 7%
Saturated Fat1g 6%
Trans Fat0.0g
Polyunsaturated Fat0.9g
Monounsaturated Fat1.5g
Cholesterol 102mg 34%
Sodium 356mg 15%
Total Carbohydrate 0.0g 0%
Dietary Fiber0g 0%
Protein 37g
Vitamin A1% Vitamin C0%
Calcium2% Iron7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(9 Reviews)

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What others are saying

Image of Randall Hauk

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.

Image of Caro Hodgin

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.

Image of Katie Hason

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.

Image of Laura Griffin

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.

Image of McKenzie C

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!

Image of Robin Butler

Robin Butler says:

This is a fantastic method...I tweaked a bit to add tons of flavor. Here's what I do: sprinkle chicken with kosher salt. Coat bottom of pot with avocado oil or olive oil. Using saute function, brown the meat nicely. Add a splash of white wine, season the chicken well with whatever spices you like and cover with 1 cup water. For chicken tenders I cook only about 4 minutes, 10 minutes for regular breasts. Enjoy!

Image of Shari Cox

Shari Cox says:

All chicken breasts are not created equal. I’ve seen some that weigh over a pound. It would be nice if you would include a chart showing how long to cook different sizes/weights of breasts.

Image of Shawnta Bynum

Shawnta Bynum says:

So this was absolutely delicious. Instead of using plain water I mixed some of my favorite seasonings with the recommended amount of water. The chicken was juicy tender and delicious. It soaked up the seasonings. The cook time was perfect. I didn't measure the chicken per individual size, so I guess I got lucky. Super delicious!

Image of Tauni Dawson

Tauni Dawson says:

I didn’t use chicken but turkey tenderloins. They came out juicy and tender and easy to shred!! I’m loving my pressure cooker! It has amazed me on 3 dishes I made in one night.