Pressure-cooker chicken broth is a tasty dish that’s easy and quick to make.
Simple ingredients and procedure, plus a reduced cooking time at low heat, save time and energy or gas, while delivering rich flavor.
Read how to make pressure-cooker chicken broth with the easy recipe below, as usual right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 35 Minutes
- Portions: 4 servings
- Cooking methods: Pressure cooker
- Cuisine: Italian
Ingredients
- 1.1 lb chicken (whole or thighs, according to your preference)
- 1 carrot
- 1 potato
- 1 stalk celery
- 1 onion
- 4 cherry tomatoes
- aromatics of choice (parsley, bay leaves, etc.)
- salt
Preparation of chicken broth in a pressure cooker
Peel the carrot and potato and cut them into chunks.
Clean the celery and chop it into pieces.
Peel the onion and break it into pieces.
Wash the cherry tomatoes and cut them in half.
Gather all the prepared vegetables in the pressure cooker.
Remove the skin from the chicken and add it to the pot.
Add cold water—enough to cover the chicken, or up to the maximum fill line of your cooker—season with salt, and close the pot with the lid, leaving the valve raised (keep the valve lowered if your pressure-cooker manual instructs you to do so).
Place over high heat.
When the cooker starts to whistle, reduce the heat to the lowest setting, close the valve, and let it cook for thirty-five minutes.
At the end of the cooking time, turn off the heat and wait for the cooker to stop hissing.
Lift the valve and let all the steam escape before removing the lid and using your pressure-cooker chicken broth in your recipes.
Notes
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