Are you tired of bland, store-bought broths that lack depth and flavor? Get ready to transform your home cooking with this incredible Pressure Cooker Chicken Broth recipe that will have your taste buds dancing and your kitchen smelling like a gourmet restaurant! In just under an hour, you'll create a rich, golden liquid that's packed with nutrients, incredible flavor, and versatility that will elevate every dish you make.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 whole chicken
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 2 cloves garlic, smashed
- 10 cups water
- Salt and pepper to taste
- Fresh herbs (thyme, parsley) for flavor
Instructions
- Begin by preparing all your ingredients. Rinse the whole chicken under cold water and remove any giblets from the cavity. Pat the chicken dry with paper towels.
- Chop the carrots and celery into small pieces. Quarter the onion and smash the garlic cloves with the flat side of a knife to release their flavor.
- In your pressure cooker, place the whole chicken at the bottom. Add the chopped carrots, chopped celery, quartered onion, and smashed garlic cloves around the chicken.
- Pour in 10 cups of water, ensuring that the chicken and vegetables are submerged. If necessary, adjust the amount of water to fit your pressure cooker’s capacity.
- Season the mixture with salt and pepper to taste. You can start with about 1 to 2 teaspoons of salt and a few cracks of black pepper, adjusting later if needed.
- Add fresh herbs such as thyme and parsley to the pot. You can tie them together with kitchen twine for easy removal later or simply toss them in whole.
- Secure the lid on your pressure cooker according to the manufacturer’s instructions. Set the pressure cooker to high pressure.
- Once the cooker reaches high pressure, reduce the heat to maintain that pressure and cook for 45 minutes. This will allow the flavors to meld and the chicken to become tender.
- After the cooking time is complete, carefully release the pressure according to your pressure cooker’s instructions. This can be done through a natural release or a quick release, depending on your preference.
- Once the pressure has been fully released, open the lid and remove the whole chicken using tongs. Set it aside to cool slightly before shredding the meat from the bones.
- Strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or pot to remove the vegetables and herbs. Discard the solids.
- Taste the broth and adjust the seasoning with additional salt and pepper if needed. You can also add more fresh herbs at this stage for extra flavor.
- Store the chicken broth in airtight containers in the refrigerator for up to 5 days or freeze for longer storage. The shredded chicken can be used in soups, salads, or as a protein for other dishes.
Tips
- Choose a high-quality whole chicken for the most flavorful broth. Organic or free-range chickens tend to produce richer results.
- Don't rush the herb selection - fresh herbs make a massive difference. Thyme and parsley are classic, but you can experiment with rosemary or bay leaves.
- For an even clearer broth, try using a cheesecloth when straining to catch the finest particles.
- If you want to reduce fat content, refrigerate the broth overnight and skim off the solidified fat layer before using.
- Consider portioning your broth into ice cube trays for easy, small-quantity defrosting when you need just a little for recipes.
- Save the shredded chicken meat for future meals like salads, sandwiches, or quick weeknight dinners.
- Always follow your specific pressure cooker's instructions for safe and optimal cooking.
Nutrition Facts
Calories: 70kcal
Carbohydrates: 2g
Protein: 10g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 30mg
