Pressure Cooker Chicken Broth
Pressure Cooker Chicken Broth - Soups & Sandwiches
795 min
Servings2
Plan it in the app to put it on your week.
- Dairy Free
- Egg Free
Steps
- 1Place the chicken wings, vegetables, salt, and black peppercorns in 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.
- 2Release 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.
- 3Set 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
- Calories
- 1284kcal
- Protein
- 128g
- Carbs
- 25g
- Fat
- 73g
- Fiber
- 5g
- Sugar
- 12g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does pressure cooker chicken broth take to make?
About 795 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 2 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.