Chicken soup in a pressure cooker

I was just wondering what some opinions are on using a pressure cooker to make chicken soup. Does slow cooking extract more flavor from the bones and yield deeper flavor?

  • 1030 views
  • 4 Comments

4 Comments

Review our Code of Conduct
Don't send me emails about new comments
Susan W
Susan W November 9, 2015

I haven't used a pressure cooker in ages, but I remember it making incredible stocks. I'd say you'll be very pleased with the results.

Review our Code of Conduct
Don't send me emails about new comments
max jaffa
max jaffa November 12, 2015

It is the only way if you are making proper soup out of Boiling Fowl.

Review our Code of Conduct
Don't send me emails about new comments
Sam1148
Sam1148 November 12, 2015

It's very good. I use Chicken Thighs. Carrots, Celery, Onion..and a bit of thyme.
Pressure it about 1 hour.
The thighs have given up all their meat flavor...so toss the dry meat.
I will put back in the bones and simmer and reduce and add salt until it has a rich flavor.

Then it gets drained into a tall pot and put in the fridge until a 'fat disk' forms that can be easily lifted/skimmed off.

Review our Code of Conduct
Don't send me emails about new comments
Amanda
Amanda November 13, 2015

I made this last week in my Instant Pot, and it was incredible!

http://www.seriouseats...

Review our Code of Conduct
Don't send me emails about new comments
Showing 4 out of 4 Comments Back to top
Recommended by Food52