Pressure Cooker Chicken Broth Recipes

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 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.

RAPID CHICKEN STOCK

Steps:

• Place the onion, carrot, celery, chicken carcass, garlic cloves, and peppercorns into a large pressure cooker. Add water until it reaches 2/3 of the way up the pot (or until you reach the maximum fill line, according to your pressure cooker's instructions) and seal the lid.
• Bring the pressure cooker up to full pressure over high heat. Reduce the heat to medium-low and cook, maintaining full pressure, for 30 minutes.
• Remove the pot from the heat and allow the pressure to drop naturally. Do not use quick-release methods.
• When the pressure has dropped, remove the lid. Strain the stock into a bowl and discard the chicken bones and vegetables. Let the stock cool to room temperature, and then transfer to the refrigerator (see Editor's Note). When the stock is cold, any fat will have risen to the surface and solidified. Skim the fat off completely, and season to taste with sea salt.

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.

INSTANT POT BONE BROTH

Steps:

• Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
• Pressure Cook Bone Broth: Add 5 - 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
• Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
• Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.
• Enjoy Bone Broth: Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.
• Storage: Bone broth can be stored in the fridge for 3 - 5 days. If you are freezing the bone broth, use within a year for best quality.

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 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.