Pressure Cooker Whole Poached Chicken & Broth

Name: Pressure Cooker Whole Poached Chicken & Broth
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 whole chicken (about 1.5 kg, giblets removed); 8 cups water; 2 carrots (peeled and chopped); 2 stalks celery (chopped); 1 onion (quartered); 4 cloves garlic (crushed); 1 bunch fresh parsley; 1 tsp black peppercorns; 2 tsp salt (or to taste); 2 bay leaves

55 min 6 servings Medium

All Recipes

Tender poached whole chicken and rich broth using a pressure cooker.

Prep

15 min

Cook

30 min

Total

55 min

Servings

Difficulty

Medium

Poaching a whole chicken in a pressure cooker is a quick and efficient way to achieve tender, juicy meat and a rich, flavourful broth simultaneously. This method locks in moisture while infusing the chicken with aromatic herbs and vegetables. Ideal for meal prepping, this recipe allows you to enjoy succulent chicken on its own or as a base for other dishes. The homemade broth is a nutritious bonus, perfect for soups or as a cooking liquid for grains.

Instructions

Prepare ingredients

Rinse the chicken under cold water and pat dry. Prepare all vegetables by peeling and chopping as necessary.

Pro tip: Use a paper towel to pat the chicken dry for better handling.

Add ingredients to pressure cooker

Place the chicken in the pressure cooker. Add water, carrots, celery, onion, garlic, parsley, peppercorns, salt, and bay leaves.

Pro tip: Make sure the chicken is fully submerged in the liquid.

Seal the pressure cooker

Secure the lid and ensure the valve is set to the sealing position.

Pro tip: Check your cooker’s manual for specific sealing instructions.

Cook the chicken

Set the pressure cooker to high pressure for 30 minutes. Let it naturally release pressure for 10 minutes before opening.

Pro tip: Natural release is crucial for tender chicken.

Check doneness

Ensure the chicken's internal temperature is at least 165°F (74°C) by probing the thickest part of the breast.

Pro tip: If not done, reseal and cook for an additional 5 minutes.

Strain and serve

Remove the chicken and strain the broth through a fine sieve. Serve the chicken with some broth or use it in other dishes.

Pro tip: Refrigerate overnight and skim off any fat for a healthier broth.

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Tips & Tricks

Ensure the chicken is fully submerged for even cooking.
Use fresh herbs for a more aromatic broth.
Allow natural pressure release for tender meat.
Skim off excess fat for a clearer broth.

Frequently Asked Questions

Comment bouillir un poulet?

Pour bouillir un poulet, assurez-vous qu'il est complètement immergé dans de l'eau aromatisée et laissez mijoter jusqu'à ce qu'il atteigne une température interne de 74°C.

Quelle est la température interne sécuritaire pour le poulet?

La température interne sécuritaire pour le poulet est de 165°F (74°C).

Combien de temps faut-il pour cuire un poulet entier dans un autocuiseur?

Il faut environ 30 minutes sous haute pression, plus 10 minutes de décompression naturelle.

Peut-on utiliser le bouillon pour d'autres recettes?

Oui, le bouillon peut être utilisé pour des soupes, des sauces, ou comme liquide de cuisson pour les grains.

Comment conserver le poulet et le bouillon?

Conservez le poulet et le bouillon au réfrigérateur jusqu'à 3 jours ou congelez-les pour une conservation plus longue.

Serving Suggestions

Serve the poached chicken warm with a side of seasonal vegetables or shred it for use in salads, sandwiches, or tacos. The broth can be stored in the fridge for up to 3 days or frozen for future use. For added flavour, consider adding spices like star anise or cinnamon sticks to the broth. Enjoy the versatility of this dish, knowing it's both delicious and nourishing.