The Basics: One Hour Pressure Cooker Chicken Broth
Learn how to make pressure cooker chicken broth in one hour. This is a simple, basic recipe that can easily be customized to your own taste!
Servings: 8 -10 cups
Ingredients
- 1 tablespoon olive oil
- 2 ½-3 whole chicken with skin or the equivalent in pieces
- 1 medium onion quartered (leave the peels on)
- 1 carrot chopped into thirds
- 1-2 stalks celery chopped into thirds
- 2-4 cloves garlic optional
- 8-9 whole peppercorns
- 2 teaspoons nutritional yeast optional
- 2 teaspoons salt optional
- 2-3 sprigs parsley optional
- 2-3 sprigs fresh thyme optional
Instructions
Instant Pot/ Electric Pressure Cooker
- SEAR: Heat the pressure cooker on high (use sauté button for Instant Pot), when hot, add the oil along with the carrots, onions, celery, and garlic and allow the oil to just brown the outside of the veggies for 1 minute. Remove the veggies to a plate.
- MORE FLAVOR: Add the whole chicken (or pieces) to the pot and allow the skin to brown on both sides for a total of 4 minutes.
- FILL: Add the veggies back into the instant pot along with the peppercorns, nutritional yeast, salt, parsley, and thyme. Pour in cold water till it reaches the 10 cup line.
- PRESSURE COOK: Seal the valve. Lock the lid, cook on manual, high pressure, for 60 minutes. It'll take around 20 minutes for the pressure to build up before it actually starts the cooking process.
- STRAIN: When done, move the valve to the 'venting' position to do a quick release, but I strongly suggest a natural pressure release for maximum flavor. Allow the broth to cool a bit before removing the chicken and veggies pieces.
- STORE: If using a whole chicken you can shred it and use immediately or freeze till ready to use. Once the broth cools a bit, strain it into freezer safe containers (if freezing). You can refrigerate the broth for up to 5 days and freeze for up to 2 months.
Slow Cooker
- Use a large sauté pan to brown the veggies and the chicken (read step #1) and transfer all the ingredients along with 10 cups of water into a slow cooker.
- Allow the slow cooker to cook on the low setting for 8-14 hours.
- Remove veggies/ chicken. Strain into freezer-safe containers.
Notes
- To make a true bone broth, you can also use the carcass of 2-3 rotisserie chickens.
- Aromatics: You can also use bay leaves, rosemary, leeks, sliced ginger, and whatever other aromatics you prefer.
- To remove the fat from the chicken broth: Refrigerate the broth until the grease layer solidifies at the top. Remove with a spoon before using.
