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Instant Pot Chicken Broth
Credit:
Clive Streeter
Recipe Summary
prep: 10 mins
total: 1 hr 40 mins
Yield: Makes 2 1/2 quarts
Ingredients
Ingredient Checklist
3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips)
2 carrots, cut into thirds
2 stalks celery, cut into thirds
1 onion, skin on and quartered
6 sprigs flat leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt
Cook's Notes
An easy way to skim the fat from the chicken broth in step 3 is to refrigerate the broth overnight; the fat will float to the top and solidify, making it easy to take off with a spoon.
Gallery
Instant Pot Chicken Broth
Credit:
Clive Streeter
Recipe Summary
prep: 10 mins
total: 1 hr 40 mins
Yield: Makes 2 1/2 quarts
Gallery
Instant Pot Chicken Broth
Credit:
Clive Streeter
Instant Pot Chicken Broth
Credit:
Clive Streeter
Instant Pot Chicken Broth
Recipe Summary
prep: 10 mins
total: 1 hr 40 mins
Yield: Makes 2 1/2 quarts
Recipe Summary
prep: 10 mins
total: 1 hr 40 mins
Yield: Makes 2 1/2 quarts
prep: 10 mins
total: 1 hr 40 mins
prep:
10 mins
total:
1 hr 40 mins
Yield: Makes 2 1/2 quarts
Makes 2 1/2 quarts
Ingredients
Ingredients
- 3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips)
- 2 carrots, cut into thirds
- 2 stalks celery, cut into thirds
- 1 onion, skin on and quartered
- 6 sprigs flat leaf parsley
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 tablespoon kosher salt
Directions
Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on “Sauté” set to high; skim foam from surface.
Secure lid and switch to “Pressure Cook” setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.
Cook's Notes
An easy way to skim the fat from the chicken broth in step 3 is to refrigerate the broth overnight; the fat will float to the top and solidify, making it easy to take off with a spoon.
Cook’s Notes
An easy way to skim the fat from the chicken broth in step 3 is to refrigerate the broth overnight; the fat will float to the top and solidify, making it easy to take off with a spoon.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Instant Pot Chicken Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Instant Pot Chicken Broth
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
