PRESSURE COOKER POACHED CHICKEN

Pressure Cooker Poached Chicken image

Prepare chicken for a light meal or to be used in any recipe asking for cooked or canned chicken. Broth and veggie leftovers can also be served as a light addition to your meal or the broth in any recipe asking for chicken broth. If needed, shred or cut before refrigerating or freezing. This recipe is for a stovetop, 7-quart pressure cooker.

Provided by Buckwheat Queen

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken thighs
2 medium carrots, sliced into 1/2-inch rounds
1 cup diced onion
4 stalks celery, cut into 1/2-inch pieces
1 teaspoon salt
1 teaspoon multi-colored whole peppercorns
¼ cup white wine
4 cups water, or as needed

Steps:

Place chicken breasts and thighs in a pressure cooker. Add carrots, onions, celery, salt, and peppercorns. Pour wine over top. Add water, 1 cup at a time, until it covers the chicken by at least 1/2 inch, but no more than 1 inch. You may not need all the water or you may need more; this will depend on your pressure cooker dimensions.
Secure the lid and heat over medium-high heat until the first whistle sounds. Put 10 minutes on a timer and wait.
Turn off the heat and release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.3 g, Cholesterol 67.3 mg, Fat 5.5 g, Fiber 1.1 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 382.7 mg, Sugar 2 g