Instant Pot® Chicken Broth

Save time and money on making chicken broth by filling your Instant Pot® with roasted chicken bones and vegetables along with a few simple aromatics.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 1 hr 55 mins
• Calories: 117 Calories

Ingredients

• water
• 6 black peppercorns
• ½ teaspoon salt, or to taste
• 1 teaspoon apple cider vinegar
• 2 medium onions, roughly chopped
• 2 medium carrots, roughly chopped
• 1 tomato, roughly chopped
• 1 chicken carcass
• 2 stalks celery, leaves included, coarsely chopped
• 5 cloves garlic, whole

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.

Step 2

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 3

Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.

Step 4

Bake in the preheated oven until carcass is browned, about 1 hour.

Step 5

Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot®). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

Step 6

Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.