Instant Pot Chicken Broth
Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.
Servings: 12 cups
Calories: 11kcal
Ingredients
- 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
- 2 large carrots
- 1 large whole onion peeled
- 1 head of garlic halved
- 2 large celery stalks
- 1 cup veggies scraps
- 5 bay leaves
- 10 whole peppercorns
- 10-12 cups cold water
- 1-2 teaspoons salt
Instructions
- In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
- Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
- Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.
Notes
- Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
- Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.
Nutrition
Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g