Ninja Pressure Cooker Chicken and Stock
This kitchen double act promises tender, flavorful poached chicken along with a rich and delicious broth. With minimal effort and simple ingredients, you can easily meal prep for the week.
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.
Notes
Calorie Disclaimer:
The nutritional information provided on is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.