Pressure Cooker Chicken Bone Broth
- 4½ pounds mixed chicken pieces (wings, backs, bones, and feet)
- 2 large yellow onions, diced
- 2 large carrots, diced
- 6 stalks celery, diced
- 4 cloves garlic
- 4 springs flat-leaf parsley
- 3 sprigs fresh thyme
- 1 bay leaf
- 8 cups cold filtered water
For best results, we recommend using:
- Put chicken, onions, carrots, celery, garlic, parsley, thyme, and bay leaf into the steel pot of a pressure cooker; add cold water.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
- Once the cooking cycle has completed, allow pressure to release naturally.
- Strain broth through a fine-mesh strainer and let cool to room temperature.
- Pour cooled broth into to sealable containers; refrigerate for up to one week.
Bone broth is defined by its thick consistency (due to gelatin) and exceptionally long cooking time. Traditionally a chicken bone broth would cook for 4-6 hours. When using a pressure cooker, this is cut down to 90 minutes!
What others are saying
Erin Hudson says:
Our family does a lot of cooking with chicken broth so this was just what we were looking for. We went to our local butcher shop and picked up some really nice bones and chicken scraps. Skimmed the fat after cooling at room temp and then poured into ice cube trays for freezing.
Garcia B says:
This chicken broth had good flavor but I’m not sure if I was supposed to let it cool first before putting it in the fridge. When I took it out there was a ton of fat that had chilled on the surface. It was easy to remove, but it still felt a bit oily. Next time I’ll let it cool on the counter and scrape it off.
McKenzie C says:
I used the leftover bones and skin from a chicken carcass to make this recipe. There was no visible fat on the broth until it chilled, so I skimmed that off. This recipe makes a great amount too. I sealed the rest and put in food saver bags to freeze. It's definitely worth it!