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Pressure Cooker Chicken Broth and Shredded Chicken

  • Author: Mike Vrobel
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x


Pressure Cooker Chicken Broth - simmer a whole chicken, cut into pieces, to make broth and shredded chicken for use in other recipes.


  • 1 (4 pound) chicken, cut up into thigh, drumstick, wing and breast pieces
  • 2 teaspoons kosher salt
  • 1 medium onion, peeled and quartered
  • 2 carrots, peeled and cut into 2 inch chunks
  • 1 rib celery, cut into 2 inch chunks
  • 4 garlic cloves, peeled
  • 1 bay leaf
  • 8 cups water


  1. Stack the ingredients in the pot: Sprinkle the chicken pieces evenly with salt. Make a layer of the dark meat in the bottom of the pressure cooker pot - stack the thighs, drumsticks, and wings. Add the aromatics in a layer - the onion, carrot, celery, and garlic. Put the breasts on top, add the bay leaf, and pour the 8 cups of water over everything.
  2. Pressure cook for 25 minutes stove top PC/30 minutes electric PC, with natural pressure release: Lock the lid on the pressure cooker, bring it up to high pressure, and cook on high pressure for 25 minutes in a stove top pressure cooker, or 30 minutes in an electric pressure cooker. Let the pressure come down naturally - about 20 minutes. Unlock the lid and carefully open it away from you – the steam is scalding hot.
  3. Shred the chicken, strain the broth: With tongs and a slotted spoon, remove the chicken pieces to a cutting board and let them cool. Strain the broth through a fine mesh strainer and discard the solids. When the chicken is cool enough to handle, shred it, discarding the skin, bones, and gristle. At this point, the chicken and broth are ready - use them right away if you want to. (If you have one, let the broth settle in a fat strainer for five minutes.) Or, refrigerate for up to 3 days, then scrape the fat off the top of the broth before using. Or, freeze for up to 3 months, scraping the frozen fat off of the broth. I freeze the broth and shredded chicken separately. The broth goes in 2 cup and 4 cup containers. I spread the shredded chicken in a layer in a gallon zip-top bag, flatten it out through the plastic, zip the bag shut, and freeze flat.
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Category: Pressure Cooker
  • Cuisine: American