Best 6 Pressure Cooker Bone Broth Or Chicken Stock Recipes

Rich in flavor and nutrition, homemade pressure cooker bone broth or chicken stock is an incredibly versatile ingredient that can elevate the taste of countless dishes. Whether you’re looking to create a comforting soup or stew, add a depth of flavor to your favorite sauces and gravies, or simply sip it as a nourishing beverage, this culinary staple is sure to become a go-to in your kitchen. With its ease of preparation and endless possibilities, discovering the best recipe for pressure cooker bone broth or chicken stock will unlock a world of culinary possibilities.

Let's cook with our recipes!

PRESSURE COOKER CHICKEN BROTH

Pressure Cooker Chicken Broth image

Provided by Alton Brown

Time 13h15m

Yield 2 quarts

Number Of Ingredients 6

Ingredients

3 pounds chicken wings
8 ounces carrots, cut into 1-inch pieces
8 ounces celery, cut into 1-inch pieces
8 ounces onion, cut into 1-inch pieces
1 tablespoon kosher salt
1/2 teaspoon whole black peppercorns

Steps:

Place the chicken wings, vegetables, salt and black peppercorns into a 7-quart pressure cooker. Pour in enough water just to cover everything. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, about 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 40 minutes.
Release the pressure using the cooker's release device (read the manual), or cool the cooker by running cold water over the lid for 30 seconds. Open carefully.
Set a cheesecloth-lined colander in a large bowl or container and strain the broth. Discard the solids. Refrigerate the stock overnight, or until the fat solidifies. Remove the fat. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

Nutrition Facts : Calories 30, Fat 1 grams, SaturatedFat .5 grams, Cholesterol 1 milligrams, Sodium 869 milligrams, Carbohydrate 1 grams, Protein 2 grams, Sugar 1 grams

PRESSURE-COOKER HOMEMADE CHICKEN BROTH

Pressure-Cooker Homemade Chicken Broth image

There's nothing better or more satisfying than making your own chicken broth. You can control the amount of seasoning and salt, so you can customize it for whatever recipes you're using it in. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 55m

Yield about 6 cups.

Number Of Ingredients 9

Ingredients

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
6 cups cold water

Steps:

Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release. , Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.

PRESSURE COOKER CHICKEN BONE BROTH

Pressure Cooker Chicken Bone Broth image

Bone broth is a collagen-rich stock that can be used as a delicious soup base or even to replace your morning coffee!

Yield 8 servings of (16 oz./450 g servings)

Number Of Ingredients 11

Ingredients

4 lbs. (1.8 kg) chicken wings
3 qts., (2.8 L) plus ½ cup (125 mL), water, divided
¼ cup (50 mL) apple cider vinegar
1 onion
1 large carrot
2 celery stalks
5 sprigs fresh thyme
7 sprigs parsley
1 bay leaf
1 tsp (5 mL) black peppercorns
Optional: 1 star anise, 2 whole cloves, and/or a 4" (10-cm) piece of fresh gingerroot, peeled and sliced

Steps:

Preheat the oven to 450°F (230°C). Bake the wings on the Half Sheet Pan for 45-50 minutes, or until they're dark golden brown.Add the chicken to the inner pot of the Quick Cooker. Carefully add the fat from the sheet pan to the inner pot. Add ½ cup (125 mL) of the water to the sheet pan and use it to scrape up the fond with the Teak Wooden Spatula. Add the fond to the inner pot.Add the remaining vinegar and water (do not fill past the max fill line) to the inner pot. Lock the lid and select the CUSTOM setting. Adjust the time to 120 minutes and press START. When the timer is up, let the steam release naturally. This will take about 1 hour.Meanwhile, peel the vegetables and cut them into large chunks.Remove the lid and add the remaining ingredients, plus any optional additions.Lock the lid and select the CUSTOM setting. Adjust the time to 1 hour and press START.When the timer is up, let the steam release naturally.Strain the broth. If you're serving immediately, skim any excess fat. If you're serving later, chill the broth immediately using an ice bath. Once the broth is chilled, remove the excess fat.

Nutrition Facts : U.S. nutrients per serving Calories 80, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 2 g, Fiber 0 g, Sugars 0 g, Protein 17 g

PRESSURE COOKER CHICKEN STOCK RECIPE

Pressure Cooker Chicken Stock Recipe image

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 fast, flavorful, gelatin-rich chicken stock.

Provided by Daniel Gritzer

Categories Soups and Stews Soup

Time 1h10m

Number Of Ingredients 8

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

Steps:

Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

Nutrition Facts : Calories 897 kcal, Carbohydrate 39 g, Cholesterol 209 mg, Fiber 4 g, Protein 45 g, SaturatedFat 22 g, Sodium 1057 mg, Sugar 7 g, Fat 62 g, ServingSize Makes about 2 quarts (1.9L), UnsaturatedFat 0 g

INSTANT POT® CHICKEN STOCK (BONE BROTH)

Instant Pot® Chicken Stock (Bone Broth) image

Best bone broth that consistently gels. Any roast chicken will do, but a great way to use your leftover store bought rotisserie chickens.

Provided by mommasayso

Time 3h40m

Yield 10

Number Of Ingredients 12

Ingredients

2 medium onions
2 stalks celery, with leaves
2 medium carrots
2 cloves garlic
2 ½ pounds chicken carcass
2 bay leaves
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons whole black peppercorns
½ teaspoon dried marjoram
½ teaspoon dried thyme
8 cups water, or as needed

Steps:

Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 4.2 g, Cholesterol 95.3 mg, Fat 17.4 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 288.4 mg, Sugar 1.7 g

PRESSURE-COOKER CHICKEN STOCK

Pressure-Cooker Chicken Stock image

Pressure cookers reduce cooking time by as much as two-thirds without ruining the food's nutritional value -- making them ideal for a long-cooking stock. This recipe is adapted from "The Pressured Cook" by Lorna Sass.

Provided by Martha Stewart

Yield Makes about 2 1/2 quarts

Number Of Ingredients 7

Ingredients

5 pounds chicken parts (wings, backs, legs, and necks), rinsed
10 cups water
2 large carrots, scrubbed or peeled, cut into 1-inch pieces
2 large ribs celery, cut into 1-inch pieces
2 large onions, peeled and cut into 1-inch pieces
1 dried bay leaf
1 teaspoon whole black peppercorns

Steps:

Place chicken and water in an 8 1/2-quart stove-top pressure cooker and bring to a boil over medium-high. Using a ladle, skim impurities and fat that rise to the top. Add vegetables, bay leaf, and peppercorns.
Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 30 minutes. If time permits, let the pressure decrease naturally, about 20 minutes. Otherwise, quick-release the pressure by setting the cooker under cold running water.
Remove the lid, tilting it away from you to allow any excess steam to escape. Allow stock to cool slightly. Strain through cheesecloth set over a fine-mesh sieve. Skim off fat if using immediately, or let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Refrigerate at least 8 hours to allow the fat to accumulate at the top; lift off and discard fat before using or storing stock.

Tips:

Choose the right chicken: For the best flavor, use a whole chicken or chicken backs and necks. These cuts are rich in collagen, which breaks down during cooking and gives bone broth its characteristic thick, gelatinous texture.
Use a variety of vegetables: Adding vegetables to your bone broth will boost its nutritional value and flavor. Some good choices include carrots, celery, onions, garlic, and herbs like thyme and rosemary.
Season to taste: Don't be afraid to experiment with different seasonings to create a bone broth that's perfectly tailored to your taste. Some common additions include salt, pepper, bay leaves, and apple cider vinegar.
Cook on low pressure: When cooking bone broth in a pressure cooker, use the low pressure setting. This will help to prevent the broth from becoming cloudy and will also preserve more of its nutrients.
Let the broth cool naturally: Once the cooking time is complete, allow the pressure cooker to cool down naturally. This will help to prevent the broth from becoming cloudy.
Strain the broth: Once the broth has cooled, strain it through a fine-mesh sieve to remove any solids. You can then discard the solids or save them for use in other dishes.

Conclusion

Bone broth is a delicious and nutritious addition to any diet. It's easy to make in a pressure cooker, and the results are worth the effort. With a little planning and preparation, you can enjoy homemade bone broth in no time.