Poached Chicken (Stovetop and Instant Pot Directions)
Poached chicken is a pretty handy thing to have on hand. Tender, juicy chicken all ready to toss in salads, fold into sandwiches, or stir into casseroles? Here’s how to make it easily.
Place the chicken pieces in the pot of the electric pressure cooker.
Add the garlic, peppercorns, salt, and bayleaf. Add 1 cup water.
Secure the lid with the pressure valve on. Turn the machine on and set it to manual for 12 minutes.
When the machine beeps, press cancel and allow the pressure to naturally release. This may take up to 30 minutes.
Remove the chicken from the pot. Cool, chop, and use in recipes.
Refrigerate the cooked chicken for up to 4 days or freeze it in an airtight package for longer storage.
If you like, strain the cooking liquid and use in recipes such as rice pilaf or soup.
Notes
To cook on the stovetop: Place the chicken pieces in a skillet and cover with an inch of water. Add the garlic cloves, peppercorns, salt, and bay leaf. Heat the pan until the water just starts to bubble. Reduce the heat and simmer for 15 minutes or until the chicken reaches an internal temperature of 160 degrees. Turn off the heat and allow the chicken to cool in the liquid. Store the chicken as directed in the main recipe.