Chicken Broth

1. 1

   Place all the ingredients in the pressure cooker.

2. 2

   Lock on the lid and bring to pressure over high heat about 18 minutes.

3. 3

   Reduce the heat to medium-low and cook for 20 minutes.

4. 4

   Remove from the heat and let sit for 15 minutes to finish cooking.

5. 5

   With the steam vent pointed away from your face, gently release any remaining pressure.

6. 6

   Let cool enough to handle.

7. 7

   Drain the broth through a fine-mesh sieve into a bowl.

8. 8

   Discard the solids.

9. 9

   Let the broth cool completely.

10. 10

    Skim the fat off the top and use right away.

11. 11

    Or refrigerate, covered, for up to 10 days or freeze for up to 6 months.

12. 12

    Remove the fat before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.