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
In the bottom of the Instant Pot's inner pot, place the chicken, carrots, celery, onion, bay leaves, thyme, salt, and pepper.
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.)
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.
When the broth is cool, take a large spoon and skim any fat off the top.
Remove the chicken, any large bones, and any large vegetable pieces. Reserve the meat for another use.
Place a large 3 to 4-quart bowl on the counter, with a strainer or cheesecloth over the bowl. Gently pour the broth out of the Instant Pot inner pot and into the strainer to remove any remaining bones or vegetables.
Transfer the strained broth into glass jars, and close tightly.
The broth can be stored in the refrigerator for up to 5 days, or frozen for longer storage.To refrigerate, pour the cooled broth into jars or airtight storage containers with well-fitting lids.
- 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.
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