Pressure Cooker Browned Chicken Broth recipe - rich browned chicken broth from the pressure cooker.
- 3 pounds chicken backs, necks, or wings
- 1 large onion, peeled and halved
- 2 heads garlic, top 1/3 trimmed off
- 4 ounces baby carrots (or 2 large carrots, peeled and rough chopped)
- 1 celery stalk, rough chopped
- 1 teaspoon peppercorns
- 2 bay leaves
- 1 teaspoon fine sea salt (or 1 1/2 teaspoons Diamond Crystal kosher salt)
- Water to cover (about 2 quarts)
- Brown the chicken and aromatics: Roast the chicken parts, onion, and garlic for an hour in a 400°F oven to brown, flipping after 30 minutes.
- Pressure cook the broth: Move the chicken, onion, garlic, and the juices in the pan into the pressure cooker pot. Add the carrots, celery, peppercorns, bay leaves, and salt to the pressure cooker pot, then add water to cover by 1 inch, or to the max fill line on the pressure cooker. (About 2 quarts of water) Pressure cook for 60 minutes in an electric PC, 50 minutes in a stovetop PC. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off. If you’re in a hurry, let the pressure come down for at least 20 minutes, then quick release any remaining pressure.)
- Strain and reserve: Scoop the bones and vegetables out of the pot with a slotted spoon and discard. Strain the broth through a fine mesh strainer and discard the solids. At this point, the broth is ready - use it right away if you need it. (If you have the time, let the broth settle in a fat separator for five minutes before using.) I refrigerate the broth overnight (or up to 3 days) to let the fat float to the top. I scrape the fat off the top of the broth, portion it into 2 and 4 cup containers, and freeze for up to 3 months.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Pressure Cooker
- Cuisine: American