Pressure Cooker Chicken Broth Recipes

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Steps:

• If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
• Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
• Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

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.

INSTANT POT® CHICKEN BONE BROTH

Steps:

• Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
• Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

INSTANT POT CHICKEN BROTH

Steps:

• Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
• Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
• Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

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 POACHED CHICKEN

Steps:

• Place chicken breasts and thighs in a pressure cooker. Add carrots, onions, celery, salt, and peppercorns. Pour wine over top. Add water, 1 cup at a time, until it covers the chicken by at least 1/2 inch, but no more than 1 inch. You may not need all the water or you may need more; this will depend on your pressure cooker dimensions.
• Secure the lid and heat over medium-high heat until the first whistle sounds. Put 10 minutes on a timer and wait.
• Turn off the heat and release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

CHICKEN BROTH/STOCK (PRESSURE COOKER)

Steps:

• Place chicken and water in PC, bring to a boil over medium-high heat.
• Add remaining ingredients.
• Using a large spoon or skimmer, remove and discard any froth that has formed on the surface.
• Lock lid in place.
• Over high heat, bring PC to high pressure.
• Lower heat to maintain pressure and cook for 30 minutes.
• Remove from heat (if you have the time let pressure drop naturally - about 15-20 min) and quick release the pressure by running the PC under cold running water.
• Tilt the PC away from you, unlock and remove lid.
• Allow stock to cool slightly, strain stock pressing the chicken and vegetables to remove all their liquid.
• Discard solids and pour stock into storage containers.
• Refrigerate containers for up to 3 days or freeze for up to 3 months.