Here’s a great tip for making chicken broth at the same time that you are making a soup:
Whenever you eat bone-in chicken, freeze the bones with a little meat still clinging to them.
Once you’ve accumulated a nice handful of bones, throw them into any soup you are pressure cooking. (For ease in removing the bones after cooking, numerous readers have suggested tucking them into a cheesecloth packet and closing the packet with a silicon cooking band. I think this is a great idea!)
Case in point: over the weekend, I made a nice bean soup using 1 pound of large (unsoaked) limas. I made the broth from 8 cups of water, a sauteed chopped onion, 4 large sun-dried tomatoes, and 2 teaspoons of vegetable broth powder plus the chicken bones, of course. To all of this, I added the dried limas.
10 minutes under high pressure plus the natural pressure release: the limas were meltingly tender and the soup broth had a strong, deep chicken flavor.
After cooking, I removed the bones, then stirred in lots of fresh dill, lemon juice, and lemon zest. I also added some cubes of roasted chicken. The soup was a big hit.