Pressure Cooker Chicken Bone Broth

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 5 customer reviews
Pressure Cooker Chicken Bone Broth
Pressure Cooker Chicken Bone Broth

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

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!

For more Broth and Stock Recipes, try:

Pressure Cooker Beef Bone Broth

Pressure Cooker Chicken Stock

Chicken Bone Broth

Nutrition Facts

Per Serving: 347 calories; 16g fat; 3.6g carbohydrates; 45g protein; 198mg cholesterol; 183mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 8

Amount Per Serving
Calories 347 Calories from Fat 140
% Daily Value*
Total Fat 16g 24%
Saturated Fat 4g 22%
Trans Fat 0.1g
Polyunsaturated Fat 3.3g
Monounsaturated Fat 6.5g
Cholesterol 198mg 66%
Sodium 183mg 8%
Total Carbohydrate 3.6g 1%
Dietary Fiber 1g 3%
Sugars 1.6g
Protein 45g
Vitamin A 34% Vitamin C 6%
Calcium 4% Iron 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of McKenzie C

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!

Image of Garcia B

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.

Image of Erin Hudson

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.

Image of Manda D

Manda D says:

I only used the bones of a small chicken carcass along with the veggies and seasoning and it was still super flavorful! I used to boil for hours on the stove top and it didn’t taste as good!

Image of Antwan Parsons

Antwan Parsons says:

I came across this recipe looking for a way to keep from having to buy stock every time I needed it for a recipe. This broth was packed full of flavor and I used a food saver machine to bag this broth up and freeze it.