Pressure Cooker Chicken Broth and Shredded Chicken
A chicken simmering in a pot. Sounds like tradition, doesn’t it? A recipe passed down from generation to generation. “Let the chicken bubble on the stove during a lazy Sunday afternoon…”
[Imagine sound of record scratch here. Or for you kids today, imagine a youtube video getting all pixelated. ]
When I have a whole chicken1, and I want chicken soup, I simmer it…in my pressure cooker.
Cooking a whole chicken is a balancing act. The white meat needs to be just barely cooked enough, and the dark meat needs to be cooked well past the point of doneness. This broth is thinner than my other chicken stock recipe, because I don’t cook it as long – I’m trying to save the breast meat from overcooking. The wet environment of the pressure cooker helps the white meat – it’s not perfect, like it would be if you cooked it on its own – but it’s good, especially if you moisten it with a little broth (or use it in soup).
Beyond that, this recipe is straightforward. Cut the chicken into pieces and put it in the pot. Add some aromatics, cover with water, and pressure cook 25 minutes in a stove top PC, 30 in an electric PC, like I use. Let the pressure come down naturally. Scoop out the chicken and let it cool while you strain the broth. Shred the chicken, and you’re ready. Chicken soup? Bring the broth to a boil, add some noodles, and maybe some vegetables…but that’s a story for later this week.
Recipe: Pressure Cooker Chicken Broth and Shredded Chicken
- 6 quart or larger Pressure Cooker (I love my Instant Pot Electric PC)
- Don’t feel like cutting up the chicken? You don’t have to – but it is easier to arrange the pieces in the pot so they are completely covered with water. If you have a whole bird, put it in the pot, breast side up. It doesn’t hurt if the breast doesn’t completely submerge – that whole “don’t overcook the breast” thing.
- Not in the mood for soup? That’s OK, use the shredded chicken now, and freeze the broth for later. Shredded chicken is great on salads, in sandwiches, as a taco filling, or any other place you need a little protein.
- Want a heartier chicken stock? Use the carcass from a roasted chicken with one of the pressure cooker chicken stock recipes in the “Related Posts” section.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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