Cut up and wash the chicken. Remove the skin from the carcass for the broth and from the breasts to keep them clean. Also trim any excess skin from the wings.

Peel and wash the vegetables. Pay special attention to the leek—slice it lengthwise to open it up and wash out any dirt inside.

In a pressure cooker, add the chicken carcass, wings, and the vegetables cut in half. Add enough water to cover everything, but do not exceed the maximum fill line of the cooker.

Bring to a boil for about 5 minutes without the lid. When a white foam forms on the surface, skim it off.

Close the pressure cooker and cook for about 30 minutes. Once steam starts coming out steadily, place the pressure regulator on.

Remove the pressure regulator and let all the steam escape. Open the cooker and strain the broth.

You can freeze the strained broth, use it for another dish, or add noodles to make soup. Add salt only when serving.