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Pressure-Cooker Homemade Chicken Broth

Total Time

Prep: 10 min. Cook: 45 minutes + chilling

Makes

about 6 cups

There’s nothing better or more satisfying than making your own chicken broth. You can control the amount of seasoning and salt, so you can customize it for whatever recipes you’re using it in. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pressure-Cooker Homemade Chicken Broth Recipe photo by Taste of Home

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

  1. 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.
  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.

Nutrition 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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