Ingredients:

  • 1.5kg (3 lbs) Bone-in, skin-on chicken pieces
  • 1 large onion, roughly chopped
  • 2 carrots, roughly chopped
  • 2 celery stalks, roughly chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon black peppercorns
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon salt, or to taste
  • 12 cups water

Instructions:

  1. Roughly chop the onion, carrots, and celery. Smash the garlic cloves.
  2. Add the chicken pieces, chopped vegetables, smashed garlic, peppercorns, bay leaf, thyme, and salt to the pressure cooker pot.
  3. Pour in the water, ensuring the chicken is mostly submerged.
  4. Secure the lid according to the manufacturer's instructions. Cook on high pressure for 30 minutes.
  5. Allow the pressure to release naturally (don't force it).
  6. Carefully remove the chicken pieces and set aside. Strain the broth through a fine-mesh sieve into a large bowl. Discard the solids.
  7. Allow the broth to cool completely. Store in the refrigerator for up to 5 days or freeze for up to 3 months.