Pressure Cooker Poached Chicken

Prepare chicken for a light meal or to be used in any recipe asking for cooked or canned chicken. Broth and veggie leftovers can also be served as a light addition to your meal or the broth in any recipe asking for chicken broth. If needed, shred or cut before refrigerating or freezing. This recipe is for a stovetop, 7-quart pressure cooker.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 165 Calories

Ingredients

• 1 teaspoon salt
• 1 cup diced onion
• ¼ cup white wine
• 1 pound skinless, boneless chicken breast halves
• 1 pound skinless, boneless chicken thighs
• 4 cups water, or as needed
• 2 medium carrots, sliced into 1/2-inch rounds
• 4 stalks celery, cut into 1/2-inch pieces
• 1 teaspoon multi-colored whole peppercorns

Recipe Instructions

Step 1

Place chicken breasts and thighs in a pressure cooker. Add carrots, onions, celery, salt, and peppercorns. Pour wine over top. Add water, 1 cup at a time, until it covers the chicken by at least 1/2 inch, but no more than 1 inch. You may not need all the water or you may need more; this will depend on your pressure cooker dimensions.

Step 2

Secure the lid and heat over medium-high heat until the first whistle sounds. Put 10 minutes on a timer and wait.

Step 3

Turn off the heat and release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 4

An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).