• 1 1/2 pounds bone-in chicken breasts, skinned
  • 1 cup coarsely chopped celery
  • 1 cup coarsely chopped onion
  • 3 cloves garlic, halved
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups water
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  • 1 1/2 cups sliced carrots
  • 1 cup sliced celery
  • 2 green onions, thinly sliced
  • 2 tablespoons chopped fresh parsley

Add chicken, celery, onion, garlic, thyme, salt, pepper, and water to Presto® Pressure Cooker. Close cover securely. Place pressure regulator on vent pipe. Cook 10 minutes at 15 pounds pressure. Let pressure drop of its own accord.

Remove chicken to a cutting board and allow to cool. Strain stock by pouring through a large sieve; discard solids. Return stock to cooking pot; add carrots and celery. Close cover securely. Place pressure regulator on vent pipe. Cook 3 minutes at 15 pounds pressure. Meanwhile, remove chicken from bones and cut into bite-size pieces. When cooking time is up, cool cooker at once. Return chicken to pressure cooker and add onions and parsley; allow to heat through.

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