This recipe was kind of a revelation: it made a ton of chicken, a decent amount of broth, didn’t take much time, and proved to be a perfect base for the clean-out-the-fridge tortilla soup I made for dinner. I would say it all added up to about 2.5 quarts of broth and close to 6 cups of shredded chicken.
4 pounds chicken pieces, bone-in (I used one breast, a few thighs, and a few drumsticks. You can also cut up a whole chicken – the store just happened to be out of them when I went – would have been cheaper)
2 teaspoons kosher salt
1 medium onion, peeled and quartered
2 carrots, peeled and cut into 2 inch chunks (I used a handful of baby carrots instead)
1 rib celery, cut into 2 inch chunks
4 garlic cloves, peeled
1 bay leaf
8 cups water
Stack chicken pieces in pressure cooker. Add remaining ingredients and cover with water.
Cook on manual for 30 minutes and let release for 20. I had to then manually release the pressure cooker for another couple of minutes because all of the steam hadn’t released. Note that this will take several minutes to come up to pressure because of all of the liquid involved.
Remove chicken from broth and let cool. Strain broth. Shred chicken, removing bones, skin, and fat. Store or use in other applications.