Instant Pot Chicken Broth

Name: Instant Pot Chicken Broth
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: about 6 cups
Ingredients: 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones); 2 celery ribs with leaves, cut into chunks; 2 medium carrots, cut into chunks; 2 medium onions, quartered; 2 bay leaves; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon dried thyme; 8 to 10 whole peppercorns; 6 cups cold water

Total Time Prep: 10 min. Cook: 45 minutes + chilling

Yield about 6 cups

Test Kitchen Approved

Whether you need an extra-flavorful foundation for your favorite soup or you're caring for someone who's under the weather, this Instant Pot chicken broth recipe makes the most delicious broth in any type of pressure cooker.

Ingredients

2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
2 celery ribs with leaves, cut into chunks
2 medium carrots, cut into chunks
2 medium onions, quartered
2 bay leaves
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme
8 to 10 whole peppercorns
6 cups cold water

Directions

Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.
Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.

Nutrition Facts

1 cup: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 130mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.

There’s nothing better or more satisfying than making your own chicken broth. You can control the amount of seasoning and salt, so you can customize it for whatever recipes you’re using it in. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator