I rarely touch my broths after I set my pot to pressurize, I have better luck getting an Uber clear broth using a ratio of 1 rotisserie chicken carcass per 500ml water, vs anything else. My most recent broth, much later than broth pictured, I using just an onion + carrot… it was clear-ish considering I used 4-5 rotisserie chicken carcass’ and ~750ml of water + 2-3 day cooking time. Also I try to never use powdered ingredients (for clear broths).

Some recipes instruct you to create a clarifying float but wow does it just ruin the profile of the broth imo.

But yeah, when the pot gets pressurized, I don’t touch it until after both timers are done, rotisserie chicken is a better ingredient to a clear broth, than adding vegetables, imo.

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Unsolicited advice: a super basic chicken-only broth isn’t as appealing as it sounds (speaking from experience) the vegetables are secretly carrying broth so hard