Instant Pot Chicken Broth
Homemade chicken broth is simply the best, no other broth around can beat it! When I make it on the stove, the beginning part takes some babysitting to skim off the rising fat. It’s not hard, just a few more steps and many more hours! I love the Instant Pot version because I can just dump everything in and let it go. It does take some time to build pressure, cook, then naturally release. However, it is still much faster than the stove top version.
Since you are dumping everything in, locking the lid in place and letting it go, you aren’t getting the chance to skim off the fat. That said, I like to use skinless pieces to avoid extra fat in my Instant Pot broth. I also won’t use thighs or whole wings in my Instant Pot broth only because they are fattier pieces. I won’t be skimming fat off since it is locked in. Sure the extra oil creates more flavor, but I find with everything else in the pot, you already have tons of that to go around! I have tried it with the skin on and the flavor of course, as expected, was delicious. However, you’ll notice it is more oily. Don’t forget to choose bone in pieces to get all that extra yummy flavor in there! Sometimes when I want the chicken flavor but not necessarily the meat or extra fat, I like to use just the wing tips or bones to make more of a chicken bone broth. When I do it that way I will pressure cook it closer to an hour. If you are looking to avoid the chicken completely but still want the flavor, use all the veggies in the recipe below but substitute the chicken drumsticks for a cube of chicken bouillon.
Another great feature of the Instant Pot version, is I love using the mesh basket to hold all my ingredients. That way, once it’s done cooking, I lift the basket out and I am left with perfectly strained, clear broth ready to jar and store.
Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home. I love my basket insert, here’s the link to get your own!
Ingredients:
4-6 drumsticks, skinless (2 bone-in, skinless breast for leaner meat)
1 carrot, sliced in half
1 celery, cut in thirds
1/2 sweet onion, cut in half
1-2 cloves of garlic,
2 tablespoons of salt
1 tablespoon of whole black peppercorn
Fresh parsley, small handful from the bunch, keep on stem
Instructions:
Place wire basket in the Instant Pot, then add all the ingredients into the basket. *If you don’t have a wire basket, place the trivet on the bottom of the Instant Pot then add the chicken and the rest of the ingredients.
Start filling with water, you may need to lift the basket to double check you aren’t going past the max fill line.
Lock lid into place. Turn valve to sealing position.
Cook on high pressure by manual button, or soup/broth button for 40 minutes. Natural release for 20 minutes. Quick release to finish, unlock and remove lid.
Carefully pull the basket out of the Instant Pot and set aside. Once the chicken has cooled, transfer it to a plate and discard any bones, fat and cartilage.
At this point you can either ladle the broth into Mason jars or store however you’d like.
Keep chicken, carrots, celery and onion to add in broth to use for chicken soup. They will be very soft, keep what you can, otherwise, toss.
Everything else leftover from the basket can go in the garbage with the bones.
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