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4.94 from 15 votes

Instant Pot Poached Chicken (Tutorial)

Learn how to make juicy and tender instant pot poached chicken in 20 minutes. This easy instant pot chicken breast recipe is a game changer. You can use this method to make pressure cooker chicken breast to use in salads, rice dishes, or sandwiches. 
Prep Time1 minute
Cook Time20 minutes
Total Time21 minutes
Course: Main Course
Cuisine: American
Servings: 4 cups
Calories: 275kcal

Ingredients

  • 2 lb chicken breasts
  • 1 onion chopped
  • 1 inch fresh ginger minced or grated
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 1 cup water

Instructions

  • Place the chicken in the instant pot.
  • Add water, salt, onion, garlic and ginger.
  • Lock the instant pot lid and make sure the valve is on seal.
  • Press the pressure cook button and set the timer for 15 minutes. (Timing is the same for fresh or frozen chicken)
  • Once the timer is up, for fresh chicken, do natural release for 5 minutes and then do a quick release. For frozen chicken, do a complete natural release.
  • Let the chicken sit for 5 minutes and then shred, cube or slice.

Video

Notes

  • You can use instant pot chicken breast to make salads such as this healthy chicken salad, sandwiches and soups like lemon chicken orzo soup
  • Strain the liquid in the instant pot and use it in soups or stews. 
  • Store the leftovers in an airtight container and refrigerate for up to 2 days. 
  • To freeze instant pot poached chicken, shred the chicken and portion it in freezer safe bags. Freeze for up to 2 months. Thaw in the fridge overnight. 
  • If using fresh bone-in chicken breast, set the timer for 20 minutes. For frozen bone-in chicken breast set the timer for 25 minutes.

Nutrition

Calories: 275kcal | Carbohydrates: 4g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 849mg | Potassium: 899mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 6mg | Calcium: 26mg | Iron: 1mg