Pressure Cooker Chicken Stock Recipe
Whether you just got an Instant Pot or you've been a pressure cooker fanatic for years, there's no doubt that it's the best tool for flavorful, gelatin-rich chicken stock. Not only does it taste better than the traditional version, but it's ready in just about an hour.
[Photograph: Vicky Wasik]
Traditionally prepared chicken stock, a.k.a. chicken broth, is a time-intensive affair, requiring several hours to become thoroughly infused with flavor from the bones and aromatic vegetables. By using a pressure cooker or multi-cooker, like an Instant Pot, you'll extract even more flavor and gelatin from those ingredients, and in a fraction of the time.
Why It Works
- Using a pressure cooker drastically cuts down on cooking time, while producing a flavorful and gelatin-rich stock.
- Dicing the aromatic vegetables leads to better extraction of their flavor.
Read more: How to Make Pressure Cooker Chicken Stock
- Yield:Makes about 2 quarts (1.9L)
- Active time: 10 minutes
- Total time:1 hour
- Rated:
Ingredients
- 4 1/2 pounds (2kg) mixed chicken parts, such as wings, backs, bones, and feet (see note)
- 1 1/2 pounds yellow onions (about 2 large; 680g), diced
- 12 ounces carrots (about 2 large; 340g), diced
- 8 ounces celery (about 6 medium ribs; 225g), diced
- 4 medium cloves garlic
- 4 flat-leaf parsley sprigs
- 3 fresh thyme sprigs (optional)
- 1 bay leaf
Directions
-
1.
Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker's max-fill line; it's okay if a few things poke above the water's surface.
-
2.
Close cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to rapidly vent steam. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you're serving it as consommé or in another preparation that requires the broth to be crystal-clear.)
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3.
Skim fat from stock, strain, then use as desired or freeze for up to 6 months.
This Recipe Appears In
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