I made some chicken stock from scratch today in my electric pressure cooker with 4 fresh chicken thighs (bone in, skin on), carrots, celery, onion and garlic, sea salt and black pepper, and 6 quarts of water. I cooked it for about an hour.
Everything seemed fine (except the broth did look a little browner than usual), and I intended to turn the whole batch of stock into a soup. So I strained the broth, shredded the chicken, and added it all back to the pot with some Orzo, some fresh parsley, and about 1/2 tsp of turmeric for color.
I wanted to continue cooking it in my electric pressure cooker, rather than dirty another pot. The unit can also act like a burner (with the lid off), which I used to bring the broth to a boil then add the pasta and other ingredients. The thing I'm concerned about was it continued to be a rolling boil the rest of the time it cooked. There is no "simmer" mode on the unit.
I added a little water here and there along the way when it looked a little too reduced. But I noticed when it was done that it had a bit of a burnt taste to it.
Did the boiling rather than simmering possibly cause this? Was it the turmeric? Perhaps the sugars in the carrots/onions browned a bit? I'm trying to figure out what might have caused this, any ideas are appreciated.