Pressure Cooker Chicken Broth

How to Cook Recipes Pressure Cooker Chicken Broth using 5 ingredients and 15 steps

Pressure Cooker Chicken Broth - Following manufacturer's directions, cover. [Photograph: Vicky Wasik] Traditionally prepared chicken stock, a.k.a. chicken broth, is a time-intensive affair, requiring several hours to become thoroughly infused with flavor from the bones and aromatic vegetables. By using a pressure cooker or multi-cooker, like an Instant Pot, you'll extract even more flavor and gelatin from those ingredients, and in a fraction of the time. Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Save loads of money with this Chicken Bone Broth Pressure Cooker Recipe.

Pressure Cooker Chicken Broth is simply the best way to make chicken bone broth, or any kind of bone broth for that matter.

I've made plenty of roasted beef broth and chicken broth in my day, but before I had my Instant Pot I always used the slow cooker or the stove top.

You can have Pressure Cooker Chicken Broth using 5 ingredients and 15 steps. Here is how you achieve that.

Ingredients make Pressure Cooker Chicken Broth

1. Prepare 2.5 lbs chicken scraps (carcasses, bones, skin, scraps of meat) or wings.
2. Prepare 1 onion.
3. It's 5 carrots.
4. Prepare 6 celery stalks.
5. Prepare handful black peppercorns.

Pressure Cooker Chicken Broth step by step

1. Collect your ingredients in your pressure cooker: chicken scraps.
2. All your veggies can be cut into big chunks. Celery.
3. You don't even need to peel the carrots, i do recommend still washing them though..
4. The onion can be chopped into eight sections. You only have to peel off the outermost papery layer.
5. This is how much a handful of peppercorns is..
6. Add water to cover the ingredients Don't fill over your pressure cookers max fill line.
7. Put pressure cooker ovee high heat and set the valve to the highest setting..
8. When the pressure cooker is ready you will hear a constant stream of steam. Now start your timer for one hour..
9. After 1 hour remove the pressure cooker from the heat and allow to drop pressure naturally by leaving the valve at the highest setting. Should take about another hour..
10. Strain the broth through a fine mesh strainer. Discard solids..
11. Put cheesecloth or paper towel on top of mesh then strain again. You can see some of the gunk you're keeping out of you broth..
12. Cover and refrigerate overnight..
13. The next day remove the broth from the fridge. You'll notice the fat has risen to the surface and formed a nice layer..
14. Using a spoon remove the layer of solidified fat. If you want you can keep the fat. It works really well as a cooking fat for starches (rice, roast potatoes, toast)..
15. You can refrigerate the broth for up to 4 days or dreeze for about a month..

Pressure Cooker Chicken Broth - The vegetables are added, and then bone broth is cooked under pressure again. The pressure cooker has a way of intensifying flavors. The first time I made chicken stock in the pressure cooker, I followed my tried-and-true stovetop recipe. The resulting stock tasted so strongly of onion that it was almost unusable. For a stock, this means using very little vegetables. pressure cooker chicken stock If you are using an electric pressure cooker like an Instant Pot, all you have to do is throw everything in there and program it. You can even leave it on overnight because the "keep warm" setting will keep the temperature in the safe zone without cooking it any more. Using a pressure cooker, let the broth cook at high pressure for three hours. Thank you and good luck