There are some distinct advantages to making chicken broth in the pressure cooker. First, there’s no volume lost to evaporation during cooking. Second, the broth comes out clear, not cloudy, because there’s not a chance of it boiling too hard in a moment of inattention. Third, rather than waiting two hours, you have a delicious broth in just 30 minutes.

3 pounds chicken parts, such as backs, necks, and wing tips
1 medium-size carrot, coarsely chopped
1 small yellow or white onion, coarsely chopped
1 celery rib with top, coarsely chopped
6 sprigs fresh flat-leaf parsley
2 sprigs fresh thyme, or ¼ teaspoon dried
10 cups water

Place all the ingredients in the pressure cooker. Lock on the lid and bring to pressure over high heat 20 minutes. Reduce the heat to medium-low and cook for 10 minutes.

With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to handle.

Drain the broth through a fine-mesh sieve into a bowl. Discard the solids. Let the broth cool completely. Skim the fat off the top and use right away. Or refrigerate, covered, for up to 10 days or freeze for up to 6 months. Remove the fat before using.

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