Pressure Cooker Chicken Broth | Recipe by

Pressure Cooker Chicken Broth

Pressure Cooker Chicken Broth Modernist Cooking Recipes Pressure Cooker, Chicken, Broth,stock, sauce, soup , consomme , french , british
  • COOK TIME: 30 Minutes
  • PREP TIME: 30 Minutes


  • 500g chicken wings (or a chicken carcass)
  • 2 carrots, peeled and cut in half
  • 2-3 celery stalks, broken in half
  • 1 onion, cut into quarters
  • 1 tomato, halved
  • 1 bunch fresh parsley, whole
  • 1 bunch fresh Thyme, whole
  • 1 tbsp. sea salt
  • water




  1. Preheat your pressure cooker and add some olive oil
  2. When the consistency of the oil becomes runny, add the chicken and brown the meat/bones. Turn frequently to ensure all pieces are browned
  3. Add the remainder of the ingredients and enough water to cover the vegetables (approx. 2 litres)
  4. Cook for 30 minutes on high pressure (if using an electric pressure cooker)
  5. For stove top cookers, turn the heat to high. Once the cooker has reached high pressure, lower the heat to maintain the high pressure and cook for 30 minutes
  6. After 30 minutes, take the cooker off the stove (or unplug if using electric) and allow the pressure to lower (approx. 10 minutes).
  7. Use a strainer to pour the stock into a large container and then allow to cool. Once cooled, cover with cling film and refrigerate overnight.
  8. Use a spoon to remove the layer of fat off the stock. Use immediately or keep refrigerated for up to three days. The stock can also be frozen (portion beforehand) for up to three months.
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