C is for Chicken – How to Poach Frozen Chicken Breasts in the Instant Pot

I always wonder if a recipe is too simple to be worth posting, but I make this dish with frequency for my grandparents and still always double check the Instant Pot timings.

Poaching chicken breasts in the Instant Pot is so easy, and the result is tender, healthy, and basic enough that you can dress it up however you like.

I have to thank Amy + Jackie of pressurecookrecipes.com who do the legwork to figure out so many great Instant Pot recipes! You can check out their post for detailed instructions and an explanation of the deep poaching method.

This recipe is for frozen chicken breasts. I get mine from Trader Joe’s, and they tend to be on the large side, so my 6 quart Instant Pot fits 2 comfortably.

Ingredients

• 2 frozen chicken breasts
• 1 heaping tbsp Kosher salt
• 4 cups water
• 2 bay leaves
• A couple stems of fresh herbs–I grab a bit of parsley, oregano, thyme, cilantro, whatever is growing in my garden. Alternately, you can throw in a few teaspoons of dried herbs, or a tablespoon of a nice mix, like herbes de Provance

Put 2 frozen chicken breasts in the Instant Pot, add 1 heaping tablespoon of Kosher salt, then cover with 4 cups of water. Add your herbs, and swish the pot around just to make sure the salt makes it into the water.

Pressure cook on HIGH for 3 minutes, then 18 minutes natural release.

Pull the chicken pieces out and let them rest on a plate for a few minutes. Check that the temperature is at 165F. If it’s under by more than 10 degrees, put the chicken back into the Instant Pot, lock the lid, and wait 2 more minutes.

For the sauce…

• Handful of fresh garden herbs, such as parsley, cilantro, or basil
• 1 lemon
• Mayonnaise or thick yogurt
• Salt and pepper to taste

While the chicken is resting, I like to make a quick green sauce with whatever is growing in my garden. This day, I really needed to prune the oregano and mint, so that’s what ended up in the sauce! If you’re using a strong herb like mint, Thai basil, or cilantro, I think it’s nice to mix it with another herb to balance the flavors a bit.

Squeeze 1-2 tablespoons of lemon juice into a small food processor. Add a handful of herbs, chop or pulse. Then add mayonnaise (or yogurt, for a healthy substitute) until you have a sauce that isn’t too runny. Personally, I love Kewpie–Japanese mayo is eggier and thicker and frankly, delicious. Season with salt and pepper to taste.

If you don’t want to make a sauce, poached chicken breast also goes well with hummus, a bit of soy sauce and Sriracha, or I’d recommend making a sandwich with my simple Truffle Artichoke Dip as a spread.