Best 3 Pressure Cooker Chicken Broth Recipes

Embark on a Culinary Journey with Pressure Cooker Chicken Broth: A Symphony of Flavors for Every Occasion

In the realm of culinary arts, few dishes hold a place as versatile and comforting as chicken broth. Its golden hue and savory aroma evoke memories of home and nourishment, while its culinary applications are as diverse as the spices that season it. Whether simmered gently on the stovetop or coaxed to perfection in a pressure cooker, chicken broth forms the foundation of countless soups, stews, sauces, and gravies, enriching them with a depth of flavor that elevates the simplest of meals.

This comprehensive guide presents a symphony of pressure cooker chicken broth recipes, each tailored to a specific taste or dietary preference. From the classic chicken broth, brimming with the essence of chicken bones and aromatic vegetables, to its variations infused with herbs, spices, and even exotic ingredients, these recipes unlock a world of possibilities. Whether seeking a quick and nourishing weeknight meal or preparing for a special occasion, this collection has something for every home cook.

Embrace the convenience of the pressure cooker, which harnesses steam and pressure to extract rich flavors from ingredients in a fraction of the time. With its ability to tenderize even the toughest cuts of meat and vegetables, the pressure cooker yields a broth that is not only delicious but also packed with nutrients.

So, gather your ingredients, prepare your pressure cooker, and embark on a culinary journey that will transform your cooking repertoire. Let the pressure cooker chicken broth recipes in this guide be your compass, leading you to culinary discoveries that will delight your taste buds and nourish your soul.

Let's cook with our recipes!

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Pressure Cooker Bone Broth or Chicken Stock image

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories cookbook exclusive, soups and stews

Time 1h

Yield 3 quarts

Number Of Ingredients 13

Ingredients

3 pounds bones, preferably a mix of meaty bones and marrow-filled bones
3 tablespoons apple cider vinegar
1 1/2 tablespoons coarse sea salt, or to taste
1 to 2 celery stalks
1 large carrot
1 large onion, 2 leeks, or a bunch of leek greens
1 whole clove or star anise pod
2 to 6 garlic cloves
5 to 7 sprigs fresh thyme or dill
5 to 7 sprigs fresh parsley
1 bay leaf
1 teaspoon black peppercorns
2 to 4 1-inch-thick coins peeled fresh ginger (optional)

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.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams

PRESSURE COOKER CHICKEN BROTH

Pressure Cooker Chicken Broth image

Provided by Alton Brown

Time 13h15m

Yield 2 quarts

Number Of Ingredients 6

Ingredients

3 pounds chicken wings
8 ounces carrots, cut into 1-inch pieces
8 ounces celery, cut into 1-inch pieces
8 ounces onion, cut into 1-inch pieces
1 tablespoon kosher salt
1/2 teaspoon whole black peppercorns

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

PRESSURE-COOKER HOMEMADE CHICKEN BROTH

Pressure-Cooker Homemade Chicken Broth image

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

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

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.

Tips:

Use a whole chicken: This will give your broth a richer flavor.
Roast the chicken before cooking: This will add even more flavor to the broth.
Add plenty of vegetables: This will help to create a flavorful and nutritious broth.
Use a variety of spices: This will add complexity to the flavor of the broth.
Don't overcook the broth: This will make it cloudy and less flavorful.
Strain the broth before using: This will remove any solids and make the broth smooth and clear.

Conclusion:

Pressure cooker chicken broth is a delicious and nutritious way to add flavor to your favorite dishes. It's easy to make and can be used in a variety of recipes. By following these tips, you can make the best pressure cooker chicken broth that you'll love!