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Chicken broth
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4.2 from 5 votes

Chicken Stock

Cook Time30 mins
Total Time30 mins
Course: Appetizers & Starters, Soups, Stews & Chilis
Cuisine: American
Keyword: Affordable, Easy, Quick
Product: Electric Multi-Cooker, Electric Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Meat & Poultry
Servings: 6 cups
Calories: 293kcal


  • 2 pounds bone-in chicken parts backs, wings, and necks
  • 1 medium onion peeled and cut in half
  • 1 celery stalk cut in several pieces
  • 1 large carrot peeled and cut into pieces
  • 2 large sprigs of parsley
  • 6 peppercorns
  • 1 bay leaf
  • Salt and freshly ground pepper to taste
  • 6 cups of water


  • Combine all the ingredients in the cooker; close the lid of the cooker, and set the regulator knob to the pressure position. Pressure cook on HIGH for 30 minutes.
  • When the time is up, release pressure. Once all the pressure is released, open the cooker.
  • Strain the remaining liquid with a sieve, pressing the food with the back of a wooden spoon to extract as much of the liquid as possible. Discard what remains in the sieve.
  • Cool the broth, then refrigerate overnight and remove any congealed fat that has collected on the surface.


Calories: 293kcal | Carbohydrates: 3g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 126mg | Sodium: 120mg | Potassium: 323mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1827IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg