Learn how to make pressure cooker chicken broth in one hour. This is a simple, basic recipe that can easily be customized to your own taste!

The Basics: One Hour Pressure Cooker Chicken Broth

olive oil

(2 1/2 -3 pound) raw whole chicken with skin (see notes)

medium onion, quartered (leave the peels on)

carrot, chopped into thirds

garlic (optional)

peppercorns

nutritional yeast (optional)

salt (optional)

parsley (optional)

thyme (optional)

PRESSURE COOKER/ INSTANT POT: Heat the pressure cooker...

PRESSURE COOKER/ INSTANT POT: Heat the pressure cooker on high (use sauté button for Instant Pot), when hot, add the oil along with the carrots, onions, celery, and garlic and allow the oil to just brown the outside of the veggies for 1 minute. Remove the veggies to a plate. Add the whole chicken (or pieces) to the pot and allow the skin to brown on both sides for a total of 4 minutes.

Add the veggies back into the instant pot...

Add the veggies back into the instant pot along with the peppercorns, nutritional yeast, salt, parsley, and thyme. Pour in cold water till it reaches the 10 cup line.

Make sure the pressure valve is on the...

Make sure the pressure valve is on the 'sealed' setting. Lock the lid, press the 'manual' button and hit the up arrow until the display reads 60 minutes. It'll take around 20 minutes for the pressure to build up before it actually starts the cooking process.

When done, move the valve to the 'venting'...

When done, move the valve to the 'venting' position to do a quick release, or allow the pressure to release naturally. Allow the broth to cool a bit before removing the chicken and veggies. If using a whole chicken you can shred it and use immediately or freeze till ready to use. Once the broth cools a bit, strain it into freezer safe containers (if freezing). You can refrigerate the broth for up to 5 days and freeze for up to 2 months.

SLOW COOKER: Use a large sauté pan to...

SLOW COOKER: Use a large sauté pan to brown the veggies and the chicken (read step #1) and transfer all the ingredients along with 10 cups of water into a slow cooker. Allow the slow cooker to cook on the low setting for 8-14 hours. Remove veggies/ chicken. Strain into freezer-safe containers.

Here's what you need: yukon gold potato, kosher salt, unsalted butter, heavy cream, fresh rosemary, garlic, butter, freshly ground black pepper, chive, gravy

Creamiest Mashed Potatoes Recipe by Tasty

lb yukon gold potato

kosher salt,

unsalted butter, 1 stick, melted

heavy cream

rosemary

garlic,

butter,

black pepper,

chive, finely chopped, for serving

gravy,

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On a cutting board, peel the potatoes. Place the potatoes in a large bowl of cold water after peeling to prevent discoloration.

Dice the potatoes into 1-inch (2-cm) cubes.

Add the potatoes to a large pot of cold water, along with the salt. Bring to a soft boil over high heat, then reduce the heat to low and simmer for about 12 minutes, until the potatoes are fork-tender.

Drain the potatoes in a colander, then return to the pot. Increase the heat to medium-high and stir the potatoes around for 2-3 minutes to evaporate any excess moisture.

Transfer the potatoes to a large bowl and mash with a potato masher, potato ricer, or by pushing through a fine mesh sieve with a spatula.

Add the melted butter and stir to incorporate, then season with salt to taste.

In a small saucepan, combine the heavy cream, rosemary, and garlic. Bring to a simmer over low heat, let simmer for a few minutes, then remove the pot from the heat and strain through a fine mesh sieve.

Gradually add the cream mixture to the potatoes, a little at a time, stirring until fully incorporated.

Top with a pat of butter, freshly ground black pepper, and a sprinkle with chives, or gravy, if desired.

https://vid.tasty.co/output/114941/landscape_480/1541793272

How to Cook a Ham 101 will help you have a great ham everytime! The maple syrup mustard glaze will be something that you will want to double and serve as a sauce it is so good!

How to Cook a Ham 101

brown sugar

maple syrup

butter

Dijon mustard

cinnamon

cloves

Whole cloves

Apple juice

Water

Preheat oven to 325F. Trim up the ham...

Preheat oven to 325F. Trim up the ham by removing any skin or excess fat.

Score in diamond shapes going down about 1/2"...

Score in diamond shapes going down about 1/2" deep.

Insert a whole clove into each diamond. Pour...

Insert a whole clove into each diamond. Pour a cup of water and a cup of apple juice into pan. Replenish as needed.

Place the ham in the oven and cook...

Place the ham in the oven and cook for about 15 minutes per pound or until the thermometer reaches 120F.

While the ham bakes make the glaze. Add...

While the ham bakes make the glaze. Add all the ingredients to a medium pan and bring to a simmer to dissolve the sugar.

Keep warm or reheat to glaze the ham....

Keep warm or reheat to glaze the ham. Once the ham has reached 120F, remove from oven and increase to 425F.

Glaze the ham every 15 min. until it...

Glaze the ham every 15 min. until it reaches 150F. Let it rest for a few minutes before carving.

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The Basics: One Hour Pressure Cooke...

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Top 3 101 recipes from across the web

The most viewed 101 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Basics: One Hour Pressure Cooke...

Creamiest Mashed Potatoes Recipe by...

How to Cook a Ham 101

The most viewed 101 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine