Pressure Cooker Chicken Broth
Rich, gelatin-rich broth in 45 minutes — stovetop simmering would take 4 hours.
Steps
- 01
Roughly chop the carrots, celery, and onion into large pieces. Crush the garlic cloves.
- 02
Place the whole chicken in the pot and add all the vegetables, thyme, bay leaves, pepper, salt, and water.
- 03
Seal the lid and cook on high pressure for 45 minutes.
- 04
Let the pressure release naturally for 15 minutes, then manually release the remaining pressure.
- 05
Strain the broth through a fine-mesh sieve. Let cool before skimming fat or refrigerating.
Why it worksHow does pressure cooking extract gelatin from chicken bones?
How does pressure cooking extract gelatin from chicken bones?
Bones, cartilage, and connective tissue contain collagen, a tough structural protein. When cooked in water, collagen slowly converts to gelatin. A pressure cooker raises the water temperature to 120°C, which dramatically accelerates that conversion — producing gelatin-rich broth in 45 minutes instead of the 3–4 hours needed on a stovetop.
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