Pressure-Cooker Chicken Broth
Why This Recipe Works
Preparing broths in the pressure cooker is not only faster than conventional methods, but the flavor is also significantly better. The intense heat promotes the extraction of flavor compounds from bones, skin, and encourages the breakdown of proteins into peptides, which produces noticeably rich meatiness. A number of recipes recommend roasting the chicken parts first for both color and flavor. To mimic this effect without requiring the extra hours of work, we simply brown the chicken in the pot before browning the onion and adding the vegetables and water. Determining the right amount of water to add proved key: more than 3 quarts water creates a watery broth, but any less means a skimpy yield. As for the time, we found it takes a full hour to extract all the flavor from the bones and meat.