Pressure Cooker Homemade Chicken Broth Recipe

Pressure Cooker Homemade Chicken Broth Recipe
Pressure Cooker Homemade Chicken Broth Recipe photo by Taste of Home
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Pressure Cooker Homemade Chicken Broth Recipe

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There's nothing better and more satisfying than making your own homemade chicken broth. You can control the amount of seasoning and salt in it, making it perfect for whatever recipes you're using it in.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/2 hours + chilling

Ingredients

  • 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
  • 2 celery ribs with leaves, cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 medium onions, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 to 10 whole peppercorns
  • 6 cups cold water

Directions

Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select MANUAL; 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. Yield: about 6 cups.
Originally published as Pressure Cooker Homemade Chicken Broth in TasteofHome.com 2017

Nutritional Facts

1 cup: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 130mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

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  • 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
  • 2 celery ribs with leaves, cut into chunks
  • 2 medium carrots, cut into chunks
  • 2 medium onions, quartered
  • 2 bay leaves
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 8 to 10 whole peppercorns
  • 6 cups cold water
  1. Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select MANUAL; adjust pressure to HIGH and set time for 45 minutes. When finished cooking, allow pressure to naturally release.
  2. 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. Yield: about 6 cups.
Originally published as Pressure Cooker Homemade Chicken Broth in TasteofHome.com 2017

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