Easy Instant Pot Chicken Broth
Delicious, nourishing, golden chicken broth, saves time with an Instant Pot. Faster cooking time is great for people sensitive to histamine.
Servings: 9 yield 9 cups
Calories: 35kcal
Equipment
- 6 quart or larger Instant Pot or electric pressure cooker
Ingredients
- 4 pounds bone-in skinless chicken thighs and legs skinned as much as possible, see note below
- ½ onion chopped
- 2 carrots chopped
- 1 large rib celery chopped
- ½ medium leek, rinsed of sand chopped, optional
- 3 garlic cloves peeled and smashed
- 2-3 fresh thyme springs
- 1 bay leaf
- 2 quarts filtered water 8 cups
Instructions
Prep the chicken
- If using a whole chicken cut it into pieces and remove extra fat and as much skin as possible. For help see the photos in the post. If using pieces, also trim off extra fat and skin. Place the chicken in the pot, then add the onions, carrot, celery, leek, garlic, thyme, bay leaf and water.
Pressure cook
- Fill the pot up to the line that reads "PC max ⅔" with fresh filtered water, about 2 quarts. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. After 2 hours press the cancel button and allow the pressure to release naturally for 20-30 minutes. After that turn the vent button and let any additional pressure release.
Strain broth
- Strain the spent chicken, bones and vegetables thorugh a sieve or fine colander into another container. Wash the pot, then add the broth back to the pot for chilling.
Chill broth
- Fill a sink half full of ice and cold water for an ice bath. Place the pot in the ice bath and chill for about 1 hour, or until the broth is below 70°F. Cover and place the pot in the refrigerator overnight. In the morning, skim the surface of solidified fat, then portion, label, and freeze.
Notes
Chicken feet - Adding a few chicken feet to the pot creates a more gelatinous broth, more collagen. If you've never bought organic chicken feet it might seem creepy, but they are a good thing when it comes to broth!
Chicken note - Don't use boneless, skinless chicken breasts or thighs. The point is meaty pieces with bones.
Nutrition note - Nutrition info is for strained chicken broth only. Values may vary depending on simmering time and how much chicken/skin you use.
Nutrition
Serving: 1cup | Calories: 35kcal | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg