I don’t know if it’s just me, but I go through a ton of chicken broth and stock — I never seem to be able to keep enough on hand!
So when I was making my Pressure Cooker Whole Chicken, I knew homemade Pressure Cooker Chicken Broth would be the natural next step.
Making your own broth or stock is a super easy (and affordable) way to get the most out of your whole chicken!
Just a quick summary on the difference between stock and broth: both simmer bones and/or meat in water with onions, carrots, celery, and aromatics but stock is left unseasoned (no salt) while broth is seasoned.
Ingredients:
- 1 medium sized onion, quartered
- 2 carrots, cut into large chunks
- 2 stalks celery
- 6 cloves garlic
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 10 whole peppercorns, omit for stock
- 1/2 teaspoon salt, omit for stock
- the bones of 1 chicken carcass
- 8 cups water, or as needed
Note: If you’re making this immediately following making a chicken in your Pressure Cooker, you won’t need as much water.
Cut your onion, carrots, and celery into large chunks so they fit in your pressure cooker. Peel the garlic and smash with your knife.
Add the onion, carrots, celery, garlic, bay leaves, rosemary, and thyme to your pressure cooker. Follow with the peppercorns and salt. (If you already had liquid in the pressure cooker from making the chicken, that’s fine.)
Top with the chicken carcass bones.
Pour 8 cups (or whatever is needed to reach the 8 cup line on your pressure cooker) of water in to your pressure cooker. (Make sure your pressure cooker is large enough for this. You don’t want to fill it above the max fill line!)
Add the lid and press the “poultry” setting and adjust the time to 30 minutes. Make sure the steam value is closed and press “on/start”. Once the unit has reached optimal cooking pressure, it will beep once and start counting down.
You’ll notice that the pressure release valve (red) rises up during this time.
The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable.
Let the unit cool down for 15 to 20 minutes, or until the float valve drops down. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.
Place a colander over a large bowl and ladle out the liquid into the bowl. Let cool.
To add to jars, place a fine mesh sieve over your jars and ladle in the cooled broth.
Screw on the lid and refrigerate. Homemade broth will last up to 4 days in the fridge, so freeze any that you don’t think you’ll use in that time frame.
There is nothing like homemade broth. It tastes SO good!
It works as a beautiful base to soups, as a way to snazz up your grains, or as a wonderful start to a gravy!
As a reminder, I made mine with the remnants of the water from the pressure cooker chicken I made, so it was also seasoned with the rub I had on the chicken, which is why my broth is darker. The photos with the lighter color broth is more likely what your broth will look like.
Ingredients
- 1 medium sized onion, quartered
- 2 carrots, cut into large chunks
- 2 stalks celery
- 6 cloves garlic
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 10 whole peppercorns, omit for stock
- 1/2 teaspoon salt, omit for stock
- the bones of 1 chicken carcass
- 8 cups water, or as needed
Instructions
- Note: If you’re making this immediately following making a chicken in your pressure cooker, you won’t need as much water.
- Cut your onion, carrots, and celery into large chunks so they fit in your pressure cooker. Peel the garlic and smash with your knife.
- Add the onion, carrots, celery, garlic, bay leaves, rosemary, and thyme to your pressure cooker. Follow with the peppercorns and salt. (If you already had liquid in the pressure cooker from making the chicken, that’s fine.)
- Top with the chicken carcass bones.
- Pour 8 cups (or whatever is needed to reach the 8 cup line on your pressure cooker) of water in to your pressure cooker. (Make sure your pressure cooker is large enough for this. You don’t want to fill it above the max fill line!)
- Add the lid and press the “poultry” setting and adjust the time to 30 minutes. Make sure the steam value is closed and press “on/start”. Once the unit has reached optimal cooking pressure, it will beep once and start counting down.
- You’ll notice that the pressure release valve (red) rises up during this time.
- The pressure cooker will beep 3 times to alert you when cooking has finished. It will automatically go on to “keep warm” mode for up to 6 hours. Once cooking is complete, turn off the pressure cooker by pressing “stop/cancel” and unplugging the power cable.
- Let the unit cool down for 15 to 20 minutes, or until the float valve drops down. Using an oven mitt, move the pressure release value to the “release” position to let out any remaining pressure in the unit. Wait again for the float value to drop down before opening the pressure cooker.
- Place a colander over a large bowl and ladle out the liquid into the bowl. Let cool.
- To add to jars, place a fine mesh sieve over your jars and ladle in the cooled broth.
- Screw on the lid and refrigerate. Homemade broth will last up to 4 days in the fridge, so freeze any that you don’t think you’ll use in that time frame.
What do you think?