Pressure Cooker Chicken Broth

Name: Pressure Cooker Chicken Broth
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT13H15M0.000S
Yield: 2 quarts
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

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Level: Easy
Total: 13 hr 15 min

Prep: 15 min
Inactive: 12 hr
Cook: 1 hr

Yield: 2 quarts

Level: Easy
Total: 13 hr 15 min

Prep: 15 min
Inactive: 12 hr
Cook: 1 hr

Yield: 2 quarts

Ingredients

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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

Directions

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.