An Instant Pot gives you perfectly poached chicken breasts, like these Instant Pot Lemon Poached Chicken Breasts, in minutes! Post may contain affiliate links.
When I bought my Instant Pot, it was love at first sight! I was amazed to find that I could cook frozen chicken breasts and that I could make chicken noodle soup all in one pot and super easy. Then I started wondering if the Instant Pot would be put to rest over the summer like my slow cooker had been in the past. What would happen to it when I turned to salads and lighter meals? It turns out, I had nothing to worry about. One of my favorite warm weather meals is some sort of salad with cooked chicken. In the past, I had purchased rotisserie chickens from the store, because their easy peasy. Well, guess what else is easy peasy. The Instant Pot! When a salad that I was getting ready to make called for poached chicken breasts, I turned to the Instant Pot. It was perfect!! This Instant Pot Lemon Poached Chicken Breast is easier than having to go the store to get already cooked chicken!
Now, you might be thinking that it’s not difficult to poach a chicken breast on the stove and I agree it’s not. But personally, I usually have to stand there adjusting my flame…wondering if it’s too hot or too low…trying to get it just right. The Instant Pot is a throw it in and forget it, almost like a slow cooker only a zillion times faster. I put all the ingredients for this Lemon Poached Chicken in the pot, locked on the lid, made sure the vent was set right, set the timer and went to sit on the couch to cruise Instagram. No watching a flame, no trying to determine if it’s enough of a simmer or too much of a simmer.
In minutes, I had perfectly poached chicken breasts. The first night I used them in a tomato and mozzarella salad and the second night in a kale and butternut squash salad. And don’t forget the yummy chicken broth that you are left with. I used it to cook some brown rice, perfect!
- 4 boneless, skinless chicken breasts
- 4 cups chicken stock
- 1 lemon, thinly sliced
- 4 sprigs fresh thyme
- 1 teaspoon peppercorns
- Place all ingredients in the Instant Pot. Lock on the lid and make sure vent is set on sealing. Using manual mode at high pressure, set time for 5 minutes. When timer goes off, use NPR (natural pressure release) for 2 minutes, then do a quick release.