Best 7 Pressure Cooker Bone Broth Or Chicken Stock Recipes
Bone broth and chicken stock, rich in nutrients and bursting with flavor, are cherished culinary staples that have graced kitchens for centuries. Bone broth, crafted from simmering animal bones and connective tissues, is renowned for its healing properties, collagen content, and ability to soothe the gut. On the other hand, chicken stock, made from simmering chicken bones, aromatics, and vegetables, forms the backbone of countless soups, stews, and sauces, adding depth and umami. This article provides comprehensive recipes for both bone broth and chicken stock, using a pressure cooker to expedite the cooking process while preserving the essence of these culinary treasures. Discover how to extract maximum flavor from bones, vegetables, and herbs, creating a versatile foundation for your culinary creations. Whether you seek a nourishing elixir to support your well-being or a flavorful base to elevate your dishes, these recipes offer a convenient and rewarding path to homemade bone broth and chicken stock.
Recipes:
1. **Pressure Cooker Bone Broth**: This detailed recipe guides you through the process of making bone broth using a pressure cooker. It includes a list of essential ingredients, step-by-step instructions, and tips for achieving a rich and flavorful broth.
2. **Pressure Cooker Chicken Stock**: This recipe provides clear instructions for crafting homemade chicken stock in a pressure cooker. It emphasizes the importance of selecting the right chicken parts and vegetables for maximum flavor.
3. **Pressure Cooker Vegetable Broth**: This recipe showcases how to create a flavorful vegetable broth using a pressure cooker. It offers a variety of vegetables to choose from, allowing you to customize the broth to your taste preferences.
4. **Pressure Cooker Beef Bone Broth**: This recipe demonstrates the art of making beef bone broth in a pressure cooker. It highlights the unique flavors imparted by beef bones and provides precise cooking times for achieving the desired results.
INSTANT POT CHICKEN STOCK
Make easy homemade chicken stock in the Instant Pot. It's way better than anything from the store and superfast. This pressure cooker chicken stock recipe will change your life.
Provided by Sara Bir
Categories Soup Instant Pot Make-ahead Pressure Cooker
Time 1h20m
Number Of Ingredients 6
Steps:
- Let the pressure release naturally: This can take up to 30 minutes.
- Store or freeze: Stock will keep in the refrigerator for up to a week, or transfer to freezer containers and freeze for up to a year.
PRESSURE COOKER CHICKEN STOCK RECIPE
Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for fast, flavorful, gelatin-rich chicken stock.
Provided by Daniel Gritzer
Categories Soups and Stews Soup
Time 1h10m
Number Of Ingredients 8
Steps:
- Skim fat from stock, strain, then use as desired or freeze for up to 6 months.
Nutrition Facts : Calories 897 kcal, Carbohydrate 39 g, Cholesterol 209 mg, Fiber 4 g, Protein 45 g, SaturatedFat 22 g, Sodium 1057 mg, Sugar 7 g, Fat 62 g, ServingSize Makes about 2 quarts (1.9L), UnsaturatedFat 0 g
PRESSURE-COOKER HOMEMADE CHICKEN BROTH
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
Provided by Taste of Home
Categories Lunch
Time 55m
Yield about 6 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
PRESSURE-COOKER CHICKEN STOCK
Pressure cookers reduce cooking time by as much as two-thirds without ruining the food's nutritional value -- making them ideal for a long-cooking stock. This recipe is adapted from "The Pressured Cook" by Lorna Sass.
Provided by Martha Stewart
Yield Makes about 2 1/2 quarts
Number Of Ingredients 7
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.
PRESSURE COOKER CHICKEN BONE BROTH
Bone broth is a collagen-rich stock that can be used as a delicious soup base or even to replace your morning coffee!
Yield 8 servings of (16 oz./450 g servings)
Number Of Ingredients 11
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.
Nutrition Facts : U.S. nutrients per serving Calories 80, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 2 g, Fiber 0 g, Sugars 0 g, Protein 17 g
PRESSURE COOKER CHICKEN BROTH
Provided by Alton Brown
Time 13h15m
Yield 2 quarts
Number Of Ingredients 6
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.
Nutrition Facts : Calories 30, Fat 1 grams, SaturatedFat .5 grams, Cholesterol 1 milligrams, Sodium 869 milligrams, Carbohydrate 1 grams, Protein 2 grams, Sugar 1 grams
INSTANT POT® CHICKEN BONE BROTH
Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.
Provided by Soup Loving Nicole
Time 5h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 610.7 mg, Sugar 1.5 g
Tips:
- Choose the right chicken parts: For a richer broth, use a combination of chicken bones and meat. Chicken backs, necks, and feet are great options.
- Roast the bones before cooking: Roasting the bones adds a deeper flavor to the broth. Place the bones on a baking sheet and roast them in a preheated oven at 400°F for 30 minutes.
- Add vegetables and herbs: Vegetables and herbs add flavor and nutrients to the broth. Common additions include carrots, celery, onions, garlic, thyme, and bay leaves.
- Use a pressure cooker: A pressure cooker is the best way to make bone broth quickly and easily. It cooks the bones and vegetables in a fraction of the time it would take to simmer them on the stovetop.
- Strain the broth: Once the broth is cooked, strain it through a fine-mesh sieve to remove any solids. You can also skim off any fat from the surface of the broth.
- Store the broth properly: Bone broth can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
Conclusion:
Making bone broth in a pressure cooker is a quick and easy way to create a delicious and nutritious broth that can be used in a variety of recipes. By following these tips, you can make the best bone broth possible. Enjoy!
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