Instant Pot Chicken Broth
This homemade Instant Pot Chicken Broth is fast and easy to make, but tastes like it simmered all day! Notes of carrot, onion, and celery make it full-flavored and perfect for any recipe.
Servings: 10 cups
Equipment
Ingredients
- 2 pounds whole chicken or 2 pounds of chicken parts
- 3 carrots cut in half
- 3 celery stalks cut in half
- 1 large onion white or yellow
- 2 bay leaves
- 1 teaspoon dried thyme or fresh thyme stems
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 8 to 10 cups water
Instructions
- Load the pressure cooker. In the bottom of the Instant Pot's inner pot, place the chicken, carrots, celery, onion, bay leaves, thyme, salt, and pepper.
- Add water. Gently pour in the water, until the chicken is submerged. (Please note where the “max fill” line is. You may have to adjust the water, depending on the size of the chicken.)
- Cook. Lock the lid of the Instant Pot in place. Set the valve to “sealed.” Pressure cook on high for 45 minutes. Once the time is up, do a quick release. When the pressure is fully released, open the lid and allow the broth to cool.
- Clean out the chicken broth. When the broth is cool, take a large spoon and skim any fat off the top. Then, remove the chicken, any large bones, and any large vegetable pieces. Reserve the meat for another use.
- Strain. Place a large 3 to 4-quart bowl on the counter, with a mesh strainer or cheesecloth set over it. Gently pour the broth out of the Instant Pot and into the strainer to remove any remaining bones, scraps, or vegetables.
- Pour into jars. Transfer the strained broth into glass jars, and close tightly.
- Store. The broth can be stored in the refrigerator for up to 5 days or frozen for up to 6 months.
Notes
- Makes 2.5 quarts.
- To freeze chicken broth, pour it into freezer-safe containers or bags, and store in the freezer for up to 6 months. Leave a little room in the container for the liquid to expand.
- Add the chicken, veggies, herbs, salt, and pepper to a large stockpot or Dutch oven. Pour in enough water to cover the chicken by about an inch. Bring to a boil, then reduce the heat and simmer gently for 2 to 2½ hours, skimming off any foam. For a deeper flavor, simmer up to 3 hours.
- Strain the broth, let it cool, and store it in jars or containers.
Nutrition
Serving: 1cup | Calories: 108kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 287mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3129IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 1mg
