An Instant Pot gives you perfectly poached chicken breasts, like these Instant Pot Lemon Poached Chicken Breasts, in minutes! They are so easy and they come out perfect every time. Moist, tender and delicious! Great for meal prep!
Instant Pot Poached Chicken
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 a 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. Poached Chicken Breasts in 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!! Using a pressure cooker to poach chicken means it’s quick, easy and comes out perfectly moist every time.
How to Poach Chicken Breasts in an Instant Pot
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.
Step 1 – Place boneless, skinless chicken breasts in the Instant Pot.
Step 2 – Add chicken stock, sliced lemon, fresh thyme sprigs and peppercorns.
Tip – I used lemon and thyme for these breasts because I wanted them to have a subtle flavor. Depending on what you are going to use the chicken for you can use ginger, oranges, garlic, rosemary, parsley, or bay leaf would all work. Peppercorns add a subtle spice without overpowering like ground pepper would.
Step 3 – Lock the lid in place and set valve to venting. Set for high pressure and timer for 5 minutes.
Step 4 – When timer goes off, let the pressure come down naturally for 2 minutes, and then do a quick pressure release by moving the venting valve to venting.
Tip – when releasing pressure, be careful it’s hot. I use the handle of the spoon that came with the instant pot. The hole in the handle works perfect for grabbing the valve and keeps your hand away from the heat!
Perfectly Poached Instant Pot Poached Chicken Breasts
In minutes, I had perfectly poached chicken breasts. These are great for meal prep. Poached chicken breasts will keep in the fridge for 3-4 days giving you lots of easy options for the week!
The first night I used them in a tomato and mozzarella salad and the second night in a kale and butternut squash salad. As an extra bonus, you get the poaching liquid, that chicken broth that’s taken on even more chicken flavor! I used it to cook some brown rice!
Looking for ways to use this Poached Chicken
Use it in place of rotisserie chicken in these Easy Rotisserie Chicken Recipes
Shred it in this Kale Blueberry Salad or this Mediterranean Orzo Salad
Serve it sliced on this Bulgur Salad
Use the broth to make Sesame Ginger Rice
If you’re looking for more Instant Pot Recipes, be sure and follow my Instant Pot Recipes Board on Pinterest.
Instant Pot Lemon Poached Chicken Breasts
Ingredients
- 4 chicken breasts boneless, skinless
- 4 cups chicken stock
- 1 lemon thinly sliced
- 4 sprigs fresh thyme
- 1 teaspoon peppercorns
Instructions
- 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.
Notes
Tip - I used lemon and thyme for these breasts because I wanted them to have a subtle flavor. Depending on what you are going to use the chicken for you can use ginger, oranges, garlic, rosemary, parsley, or bay leaf would all work. Peppercorns add a subtle spice without overpowering like ground pepper would.
Tip - when releasing pressure, be careful it's hot. I use the handle of the spoon that came with the instant pot. The hole in the handle works perfect for grabbing the valve and keeps your hand away from the heat!
Alexandra @ It's Not Complicated Recipes says
March 26, 2019 at 4:10 amI adore poached chicken! I haven’t invested in an instant pot – I am inspired to do so now!
Pam Greer says
March 26, 2019 at 7:20 amYes, you need to get an Instant Pot!
Lindsay says
January 2, 2019 at 9:36 pmHow would you do this if chicken breasts are still frozen
Pam Greer says
January 3, 2019 at 8:37 amDid you look at my post on frozen chicken breasts? It has 10 minutes pressure, 10 minutes natural release and then do a quick pressure release. That should work for this also.
Nellie Tracy says
February 3, 2018 at 4:07 pmLemon chicken is the best and the fact that it is made in the instant pot makes it that much better! Will be making this, this week!
Madi says
February 3, 2018 at 11:20 amThis looks like such an awesome dinner idea! I’m always looking for more instant pot recipes!
Ann says
July 16, 2017 at 3:02 pmthey are = they’re. Not their. 🙄
Michelle Knutson says
April 22, 2017 at 12:38 pmOh Pam! this is going to be a must for my table!!!
Ann says
March 25, 2017 at 3:55 amI think we call this a pressure cooker.
Marjie says
March 23, 2017 at 6:53 pmI need to look into the instant pot. It looks like something I could use (and maybe some of the kids could use it, too). Chicken and lemon is a terrific flavor combination!