I bought an electric pressure cooker and I am very glad I did, however I am less than impressed with it’s broth making abilities.
One of my main motivations for buying it was that all the reviews talk about making broth faster. My thought was that it would also help not heat up the house in the summer. I tried making broth and I have to say that it was a huge disappointment.
I used the high setting for 45 minutes and came up with a pathetic watery substance that might, if you were generous, sort have smelled like chicken. It was thin watery with no color, so I thought, “okay, perhaps it needs a little more time” so I tried running it again on high for 45 minutes. The resulting water was slightly more chicken smelling but its color had not improved much and I wasn’t sure if it had any gelatin in it. A night in the fridge proved that it had absolutely no gelatin. I skimmed off the fat and was horrified by the texture. Fat degrades during heating and fat that has simmered on the top of broth is usually not as nice as fat that comes off a cooked chicken, however it is usually good enough to use after one simmer. This fat looked like it had been left to boil for three batches. It was completely useless to me. I use all my fat because buying lard, and butter is super expensive so that was disappointing.
I considered that the bones were at fault for the lack of gelatin and to test it I simmered the whole batch in a pot on the stove for an hour before refrigerating it again. This time I had a nice gelatinous broth which means the bones we’re fine.
I would say that the pressure cooker can’t make broth after this experience, but I noticed that after I cooked a whole chicken in the pressure cooker, the leftover juices were full of gelatin, flavor and color so perhaps I didn’t put in enough vinegar. The whole chicken had a lemon in it. I’ve read that an acid important to the removal of gelatin from bones so perhaps I might give broth making another try with straight bones and see if perhaps more vinegar helps. I could also try more time, some people recommend two or three hours.
I’ve read a lot of recipes and no one else has mentioned having trouble making a thick gelatin rich broth in the pressure cooker. I have no idea why my experience was so different but if my next batch is as bad as the first I will not be cooking broth in my electric pressure cooker ever.