Instant Pot Chicken Broth
Servings : 8 cups
Ingredients
- 8 cups water
- 1 each chicken carcass bones, skin, see notes
- 1 each onion cut into chunks
- 4 each celery stalks leaves attached if desired, see notes
- 1 each whole carrot chopped into large chunks, see notes
- 4 each garlic cloves peeled, or 2 TBSP bottled minced garlic
- 1 each bay leaf
- 1 tsp salt
- 1 tsp pepper
Instructions
- Add all ingredients to the insert of an instant pot. Stir to combine. Add insert to instant pot. Lock lid; set valve to sealing. Program for SOUP.
- Allow for natural pressure release. Open instant pot and strain broth using a fine mesh strainer or several layers of cheesecloth. Discard solids. Place in fridge to cool. Once cool, lift the layer of fat (will be solid) off the broth. Save fat for gravy making, if desired.
- Use separated broth immediately or save for later use. We suggest freezing it in 1/2 cup measurements in silicone muffin cups. This makes for easy measuring straight from your freezer without having to thaw the whole batch.
Notes
Save chicken carcasses (plus giblets, necks, gizzards, if present) from grilling or roasting whole chickens. Store in freezer until ready to make broth.
Optionally save vegetable scraps as you prepare meals. Carrot peels, celery ends, cabbage cores, cauliflower cores, etc. I save everything I can in one bag (I just keep adding to it.) These are the veggies I use for homemade broths. You'll need approximately 2 cups of vegetable scraps for 8 cups of chicken broth. Doesn't have to be just celery and carrots. Just about any vegetable works.