Pressure Cooker Bone Broth Or Chicken Stock Recipes

PRESSURE COOKER CHICKEN BROTH

Steps:

• Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
• Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
• Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

PRESSURE-COOKER HOMEMADE CHICKEN BROTH

Steps:

• Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release. , Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.

PRESSURE COOKER CHICKEN BONE BROTH

Steps:

• Preheat the oven to 450°F (230°C). Bake the wings on the Half Sheet Pan for 45-50 minutes, or until they're dark golden brown.Add the chicken to the inner pot of the Quick Cooker. Carefully add the fat from the sheet pan to the inner pot. Add ½ cup (125 mL) of the water to the sheet pan and use it to scrape up the fond with the Teak Wooden Spatula. Add the fond to the inner pot.Add the remaining vinegar and water (do not fill past the max fill line) to the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 120 minutes and press START. When the timer is up, let the steam release naturally. This will take about 1 hour.Meanwhile, peel the vegetables and cut them into large chunks.Remove the lid and add the remaining ingredients, plus any optional additions.Lock the lid and select the CUSTOM setting. Adjust the time to 1 hour and press START.When the timer is up, let the steam release naturally.Strain the broth. If you're serving immediately, skim any excess fat. If you're serving later, chill the broth immediately using an ice bath. Once the broth is chilled, remove the excess fat.

PRESSURE COOKER CHICKEN STOCK RECIPE

Steps:

• Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

INSTANT POT® CHICKEN STOCK (BONE BROTH)

Steps:

• Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
• Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
• Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

PRESSURE-COOKER CHICKEN STOCK

Steps:

• Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.
• Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.
• Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.