So now that I’m back to work full-time I’m trying to come up with ways to save even more time in the kitchen. I’ve actually never made chicken broth just to save or freeze for later. I always ended up cooking the bones and using it immediately for a dish.

The other night while putting my sons to sleep I had to think about what we will eat for dinner the next day. Everything I had was in the freezer. I marinated salmon to braise but also wanted a soup to go with it. So then the idea of making chicken broth ahead of time came to mind.

So after the kids slept I went down to the freezer grab the package of chicken bones (about 2.5 lbs), washed it well with warm sink water thoroughly, added to IP along with an onion, 2 carrots, 1 tsp of salt and about 20 cups of water. High Pressure, 30 minutes and went to bed. The next morning before work I ran the broth through a sieve and placed in the refrigerator.

When I got home last night I removed the top white layer of fat. I decided to use the 3-quart since I only need a large soup bowl for the 4 of us to share. I used 5 cups of broth, added 3 carrots (peeled and chopped) and 2 potatoes (peeled and chopped), 1 tbsp of Quoc Viet Chicken Soup Base and a tiny piece of rock sugar (1/2 thumb size). High Pressure, 5 minutes, QR. Then garnished with chopped onion and cilantro, and ground pepper. So that was our easy and simple “soup” last night. My most picky eater boy loved it! The potatoes and carrots were cooked just right, not too soft at all. I still have more broth and will attempt to cook something else tonight or this week.

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3 Comments on “Chicken Broth with IP

    • Hi Kelly, I used strictly chicken bones to make the broth this time so I discarded them. Usually if you cook chicken meat for over 30 minutes the meat is already too soft. So if you want to eat the meat cook for lunch less time, about 13 minutes for whole chicken, 6-8 for leg quarters or drumsticks.

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