Pressure Cooker Perfectly Poached Chicken Breasts Recipe | Yummly

Pressure Cooker Perfectly Poached Chicken Breasts

THE KITCHEN WHISPERER(4)
Deanne Eckermann: "I added rosemary instead of parsley and it was de…" Read More
7Ingredients
30Minutes
490Calories

Ingredients

US|METRIC
  • 3 pounds boneless skinless chicken breasts (about 4 large breasts, thawed)
  • 4 cups chicken stock
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 yellow onion (medium, leave the skin on, rough chopped)
  • 2 whole cloves garlic (rough chopped)
  • 4 tablespoons chopped parsley (rough)
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    NutritionView More

    490Calories
    Sodium56% DV1340mg
    Fat20% DV13g
    Protein155% DV79g
    Carbs4% DV13g
    Fiber3% DV<1g
    Calories490Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol225mg75%
    Sodium1340mg56%
    Potassium1580mg45%
    Protein79g155%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber<1g3%
    Sugars6g12%
    Vitamin A10%
    Vitamin C20%
    Calcium4%
    Iron2%

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

    Reviews(4)

    Deanne Eckermann a year ago
    I added rosemary instead of parsley and it was delicious. It was very tender and tasty. Even my teenagers liked it. I am going to try this with turkey breast next.
    Linda Johnson a year ago
    I Should’ve added more seasoning
    Tricia A. 4 years ago
    I have had a pressure cooker for two years and have always been "afraid" to use it (I would be the one to blow the lid off or have it explode all over the kitchen like an episode of 'I love Lucy'!) But this recipe is so easy to follow and simple, that I felt ready to give it a shot. Now I have used this recipe a few times now and LOVE it!! Today I have improvised a bit, adding oregano and bay leaf. No matter the spices/seasonings I am sure that it will turn out tender and juicy, and that's all I need. Thanks for sharing this one, it is now on my weekly rotation, and so is my pressure cooker! :)
    Don H. 4 years ago
    I'm an extremely inexperienced cook, but I improvised a bit with the recipe: mushroom broth instead of chicken broth (lower in fat); I can't tell a lie -- I found ground garlic with shallots and scallions at my grocery store; dried parsley; and I cut the salt in half since I was using Kosher chicken breasts and they're already salted. The chicken came out beautifully, even with my tinkering. It's moist and tender, and I've eaten it with a tossed salad and my special microwave butternut squash. The only difficulty is that I live in a studio apartment in NYC, and a day later the place still smells slightly of garlic and onion! In the immediate aftermath, my eyes were tearing slightly the odor was so strong. I may have to try less pungent ingredients -- bay leaf? rosemary? -- and see if that'll work.

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