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Quick Chicken Broth (Pressure Cooker)

Adapted from an internet recipe.
Many recipes call for boiled chicken; shredded, cubed, or diced, here is a way to make both the chicken, and as a bonus, chicken broth. I call this Quick Chicken Broth as we are only going to cook the chicken needed for another dish, but with the celery, carrot, onion, and peppercorns = quick broth = juicy and flavorful chicken, win win. And if the other added items are not available, this still makes excellent broth. Times for cooking are different for bone in and boneless pieces. I use my stovetop 9 liter (9½ quart) 80 kPa (12 psi) pressure cooker, follow all safety precautions for your model of pressure cooker.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 12 minutes
Cuisine American
Servings 2 quarts

Equipment

  • Pressure Cooker

Ingredients
  

  • 1-2 kilos chicken pieces, (2-4 lb)
  • 1 carrot, chopped
  • 1 onion, quartered, or 2 small onions
  • 1 stalk celery, plus the top, chopped, Thai celery use one bunch
  • palmful black peppercorns
  • 2 quarts water, (8 cups)

Instructions
 

  • If using bone in chicken quarters, separate them into legs and thighs. Add the chicken to your pressure cooker.
    If using boneless chicken breasts, leave the skin on and add to your pressure.
  • Chop the vegetables and add to the pot.
  • Add the water to the pot.
  • Place the lid on the pressure cooker and lock that, add the weight (jiggler) to the top, and turn on the heat to high. (Keep in mind, with a lot of water, it takes longer to come up to pressure, and the same in reverse, it takes longer to cool as well.)
  • When the jiggler starts to move and venting pressure, indicating full pressure, reduce the heat to low or medium low to maintain the jiggler movement and venting. Start timing for 10 minutes for bone in pieces and 2 minutes for boneless breasts.
  • When the 10 or 2 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner, and allow a natural release of pressure.
  • When you have indications of no pressure in the cooker, remove the weight, and unlock the lid and remove.
  • Now this step is optional but highly recommend, leave the lid off the cooker and leave the chicken in the broth and allow to cool to room temperature, this can take an hour or so but the result is juicier chicken.
  • Remove the chicken with a slotted spoon to a bowl and use as you need.
  • Pour the contents of the pot through a cheesecloth lined strainer. Pour the strained broth into mason jars or container of your choice (then taste it, it is delicious) and place in the fridge. Any fat in the broth will float and harden in the fridge, simply remove that before use.

Notes

Used in Recipe Listed on this Site:
Updated on 17 December 2021.