Pressure Cooker Chicken Broth (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 (2½-3 pound) raw whole chicken with skin (see notes for alternatives)
03 -
1 medium onion, quartered (leave the peels on)
04 -
1 carrot, chopped into thirds
05 -
1-2 stalks celery, chopped into thirds
06 -
2-4 cloves garlic, peeled (optional)
07 -
8-9 whole black peppercorns
→ Optional Flavor Enhancers
08 -
2 teaspoons nutritional yeast
09 -
2 teaspoons salt
10 -
2-3 sprigs fresh parsley
11 -
2-3 sprigs fresh thyme
→ Additional Optional Aromatics
12 -
Bay leaves
13 -
Fresh rosemary sprigs
14 -
Leeks, roughly chopped
15 -
Fresh ginger, sliced
# Instructions:
01 -
Set your pressure cooker to high heat (use the 'Sauté' function on Instant Pot). Add the olive oil to the pot and allow it to heat up. Add the chopped carrots, quartered onions, celery pieces, and garlic cloves (if using). Sauté the vegetables for about 1 minute, just enough to brown them slightly on the outside. This brief browning adds depth of flavor to your broth. Remove the vegetables to a plate and set aside temporarily.
02 -
In the same pot, place the whole chicken (or chicken pieces if using) and allow the skin to brown on both sides, about 2 minutes per side for a total of 4 minutes. Browning the chicken creates fond (those flavorful browned bits on the bottom of the pot) and renders some of the fat from the skin, both of which will enrich your broth. No need to cook the chicken through at this stage, just focus on getting some color on the skin.
03 -
Return the sautéed vegetables to the pressure cooker. Add the whole peppercorns, nutritional yeast (if using), salt (if using), parsley sprigs, and thyme sprigs. Pour in cold water until it reaches the 10-cup line in your pressure cooker, being careful not to exceed the maximum fill line. Using cold water helps to extract more flavor during the cooking process.
04 -
Ensure the pressure valve is set to the 'Sealed' position. Lock the lid in place. For Instant Pot users, press the 'Manual' or 'Pressure Cook' button and adjust the time to 60 minutes at high pressure using the arrow buttons. It will take approximately 20 minutes for the pot to come to pressure before the actual cooking time begins. The total time from start to finish will be about 80 minutes.
05 -
When the cooking cycle is complete, you can either perform a quick release by carefully moving the valve to the 'Venting' position (protect your hand with a towel or oven mitt), or allow the pressure to release naturally, which will take 15-20 minutes. Once the pressure has fully released and it's safe to open the lid, allow the broth to cool slightly. Remove the chicken and set aside for shredding if you plan to use the meat. Strain the broth through a fine-mesh sieve into a large bowl or directly into storage containers, discarding the vegetables and aromatics.
06 -
If not using immediately, allow the broth to cool completely before transferring to refrigerator or freezer-safe containers. Leave some space at the top of each container if freezing, as the liquid will expand. You can refrigerate the broth for up to 5 days or freeze for up to 2 months. To remove excess fat, refrigerate the broth until the fat solidifies on top, then simply skim it off with a spoon before using.
07 -
If using a slow cooker instead of a pressure cooker, follow the same steps for browning the vegetables and chicken in a separate large sauté pan. Transfer the browned chicken, vegetables, and all other ingredients along with 10 cups of water to your slow cooker. Cook on the low setting for 8-14 hours. Remove the chicken and vegetables, then strain the broth into storage containers as directed above.
# Notes:
01 -
This homemade chicken broth has a much richer flavor than store-bought versions and allows you to control the sodium content.
02 -
The chicken meat can be shredded and used in soups, salads, sandwiches, or other recipes requiring cooked chicken.
03 -
Nutritional yeast is an optional ingredient that adds umami depth to the broth without using MSG or additional salt.