Grandma Nancy's Cookbook
Pressure Cooker Perfectly Poached Chicken Breasts
3 lbs boneless, skinless chicken breasts (about 4 large breasts), thawed
4 cups chicken stock
1 tsp kosher salt
1 tsp black pepper
1 medium yellow onion (leave the skin on), rough chopped
2 whole cloves garlic, rough chopped
4 Tbl rough chopped parsley
In an Electric Pressure Cooker add all of the ingredients.
Lock the lid and set the pressure to high for 10 minutes.
As soon as the pressure cooker timer goes off, do a quick release.
Once the pressure is released, remove the lid and pulled out the poached chicken breasts.
Place a strainer over a large bowl and strain the stock.
Allow the stock to cool and remove the fat.
Save the stock for another use by either storing in the fridge or placing the freezer.
This chicken can be used a bajillion ways now – salads, sandwiches, pizza toppings, anything.