There's something undeniably comforting about a warm bowl of chicken soup, especially when it's made from scratch. But who has the time to simmer a whole chicken for hours on the stove? That's where your trusty pressure cooker comes to the rescue. Today, we're going to show you how to make tender and flavorful Ninja Pressure Cooker Chicken and Chicken Stock that you can turn into your favorite soup or whatever else your heart desires. This one recipe will simplify your meal prep for the rest of the week.
I love my Ninja Foodi Pressure Cooker because of recipes exactly like this! I can cook my chicken quickly using the pressure cooker mode while at the same time creating a rich, flavorful broth. (Seriously, there is no reason to buy the canned stuff)
I use the broth in all kinds of recipes like Brussels Sprout Soup or Garbure ( French Ham and Vegetable Stew).
Cook it up on the weekend, or whenever you have a little bit more time. This is an easy recipe, but it does require some steps that you probably don't want to perform after a long day. Once it's made, however, you will have *meal prepped* for the week.
Shred or chop the cooked chicken and store the broth. Use half of it to make this Creamy Chicken Mushroom Soup and the leftover chicken can be used to create a quick dinner for busy weeknights.
Shredded chicken can be used as a filling for quesadillas, to make Chicken Salad or a Chicken and Rice Casserole, or as a topping for a Simple Caesar Salad.
You can also use this method with beef. Try this Instant Pot Rump Roast to make shredded beef and a rich and meaty beef broth.
Use the broth to enhance the flavor of Rice Pilaf, make sauces, or as the base for a delicious French onion soup. The possibilities are only limited to your imagination.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you directly there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Let's Gather Up the Ingredients
- 1 whole chicken (around 3-4 pounds)
- 1 onion, peeled and quartered
- 2 carrots, chopped into chunks
- 2 celery stalks, chopped into chunks
- 4 cloves garlic, smashed
- A handful of fresh herbs (think thyme, rosemary, and parsley)
- Bay leaves, 1-2 depending on the size
- Fresh lemon juice, from 1 lemon
- Black peppercorns
- Salt and pepper, to taste
Tips for success: Adding some acidity such as lemon or vinegar helps extract the minerals, collagen, and gelatin out of the bones. This is the good stuff.
Now Let's Get Cooking
Season the Chicken
Begin by generously seasoning your whole chicken with salt and pepper.
Set Up the Pressure Cooker
Place your seasoned chicken into the inner pot of your pressure cooker.
Add in the quartered onion, chopped carrots, celery, smashed garlic cloves, bay leaves, and your bundle of fresh herbs. These aromatic ingredients will work their magic and infuse your chicken with flavor.
Pour water into the pot until it covers the chicken. Be mindful not to overfill; stay within the pressure cooker's maximum fill line. If it doesn't cover it completely, it's ok.
Cook the Chicken
Securely lock the pressure cooker lid.
Select the pressure cooker function on your particular model, and set it to high pressure. Make sure to close the pressure release valve.
Cook the chicken for about 6-8 minutes per pound. For a 4-pound chicken, the cook time would be roughly 24-32 minutes or until the internal temperature reaches 165 degrees F when measured with a meat thermometer.
Once the cooking time is up, let the pressure do a natural release for about 10 minutes. Then, use the quick-release method to release any remaining pressure.
Separate the Chicken From the Broth
Place a large bowl into the kitchen sink. Put a colander inside the bowl and then carefully pour the contents of the pressure cooker into the colander. This will separate the solids from the broth.
Lift the colander from the broth and set it back on top of the pressure cooker insert. Allow the chicken to cool before deboning and removing the fat.
While the chicken cools, pour any of the broth that you aren't immediately going to use into glass mason jars or containers of choice.
The broth will keep for days in an airtight container in the refrigerator, or for up to 6 months in the freezer.
Once cool, you can debone the chicken. It will be juicy, incredibly tender, and filled with flavor. Discard or compost the remaining bones, vegetables, and spices.
There you have it! A beautifully poached whole chicken, ready to be transformed into countless dishes, and a homemade bone broth that will add depth and richness to your soups, stews, and sauces.
Thanks to your pressure cooker, and a few simple ingredients, creating comfort food just got a whole lot easier and more delicious.
Frequently Asked Questions
Yes, you can! Simmer the chicken on the stovetop in a large pot with a lid until it's cooked through. For the broth, simmer the ingredients in a large pot for an extended period, around 1-2 hours, covered with water.
A great way to remove excess fat from the broth, is to refrigerate it until the fat solidifies on the surface. Then, skim off the fat with a spoon or you could also use a fat separator although, in my case, extra gadgets like that are a luxury I don't have room to store in my tiny RV kitchen.
For best results, I recommend using bone-in chicken for this recipe. One of the best things about using a whole chicken is how much more economical it is.
The bone broth created with this method is healthy because the minerals, collagen, and gelatin, are extracted from the chicken bones while they simmer. And they give the broth a richer flavor.
Fresh herbs provide a more vibrant flavor, but you can use dried herbs if that's what you have on hand. Just use them sparingly, because dried herbs are more potent.
More Ninja Foodi chicken Recipes for you to enjoy
If you decide to make this Ninja Foodi Whole Chicken recipe, please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Ninja Pressure Cooker Chicken and Stock
Equipment
- 1 Electric Pressure Cooker I prefer to use the 8 QT Ninja Foodi 10-in-1, but any model will work.
Ingredients
- 1 whole chicken (around 3-4 pounds)
- 1 onion, peeled and quartered
- 2 carrots, cleaned and chopped into chunks
- 2 celery stalks, chopped into chunks
- 4 garlic cloves, smashed
- fresh herbs such as parsley, thyme and rosemary
- 1-2 dried bay leaves, depending on their size
- fresh lemon juice, from one lemon
- ½ teaspoon whole black peppercorns
- 1 tablespoon salt
- enough water to fill the pot
Instructions
- Begin by generously seasoning your whole chicken with salt and pepper.
- Place your seasoned chicken into the inner pot of your pressure cooker.Add in the quartered onion, chopped carrots, celery, smashed garlic cloves, bay leaves, and your bundle of fresh herbs. These aromatic ingredients will work their magic and infuse your chicken with flavor.Pour water into the pot until it covers the chicken. Be mindful not to overfill; stay within the pressure cooker's maximum fill line. If it doesn't cover it completely, it's ok.
- Securely lock the pressure cooker lid.Select the pressure cooker function on your particular model, and set it to high pressure. Make sure the pressure release valve is closed. Cook the chicken for about 6-8 minutes per pound. For a 4-pound chicken, the cook time would be roughly 24-32 minutes or until the internal temperature reaches 165 degrees F when measured with a meat thermometer. Once the cooking time is up, let the pressure do a natural release for about 10 minutes. Then, use the quick release method to release any remaining pressure.
- Place a large bowl into the kitchen sink. Put a colander inside the bowl and then carefully pour the contents of the pressure cooker into the colander. This will separate the solids from the broth. Lift the colander from the broth and set it back on top of the pressure cooker insert. Allow the chicken to cool before deboning and removing the fat.
- Lift the colander from the broth and set it back on top of the pressure cooker insert. Allow the chicken to cool before deboning and removing the fat. While the chicken cools, pour any of the broth that you aren't immediately going to use into glass mason jars.The broth will keep for days in an airtight container in the refrigerator, or for up to 6 months in the freezer. Use it in soups, risotto, sauces, and more.Once cool, you can debone the chicken. It will be incredibly tender and filled with flavor. Discard or compost the remaining bones, vegetables, and spices.
Gianne says
I love this recipe, so easy and helps me prepare my weeknight dinners. Totally saving this and sharing it with my friends. Thanks!
Entertaining the RV Life says
Thanks for sharing! I hope you will share some of the recipe ideas you come up with. I'm always looking for new ideas.
chelsea says
This recipe is a game-changer. With straightforward ingredients and clear instructions, it results in both tender chicken and a flavorful broth. The fresh herbs and lemon juice are standout additions, adding depth to the stock. It's also a practical for those new to pressure cooking (like me) or seasoned cooks wanting a reliable staple. This recipe offers both an immediate meal and a versatile broth for future dishes. Highly recommend giving it a try.
Entertaining the RV Life says
Thanks for the great review! I hope you will share some of the recipes you make with it! I'm always looking for new ideas 🙂
Dina and Bruce says
Loved the flavor of this broth. So tasty!
Ayessa says
This recipe was so easy to follow, and I love how it turned out. The ingredients add so much flavor to the recipe, plus the broth is so perfect with soups! I will be making this again!
Anthony says
Great method for making chicken stock and that chicken looks delicious and tender! Thanks for sharing
Isabel says
Nourishing and delicious! Whole chicken, fresh veggies, herbs, and lemon blended together turned out really flavorful.
Faith says
I've been trying to prep for proteins for my lunches and I decided to try out this chicken. It turned out really moist and I paired well with my different rice and veggies I cooked this week. Thanks for the easy recipe!
Phoebe says
I love making my own chicken stock but your process makes it so much easier and with less effort!
Quinn says
I've never made my own chicken stock before but this recipe was so easy. I used the stock for chicken tortilla soup and shredded the chicken into it.
Entertaining the RV Life says
I love tortilla soup!