Homemade instant pot chicken broth! If this is not one of the easiest pressure cooker recipes then I don’t know what is. Tons of vegetables cooked with leftover chicken to make delicious and rich homemade chicken bone broth. This is definitely better than store-bought, and you only need 40 minutes to make it. Let me show you how to make the best with this easy and quick recipe.
Leftover chicken from 1 whole roasted chicken/ rotisserie chicken or chicken wings roasted or raw
1large onion
1ginger
Few springs fresh thyme
2Bay leaves
1large carrot
1celery stalk
Salt to taste
small Bunch of fresh parsley
1Garlic bulb
3litreswater (3 quarts)
Instructions
Cut the onion, carrot, celery stalk, ginger and garlic bulb into halves.
Place the chicken bones, thyme, bay leaves, parsley and the rest of the ingredients in the inner pot of the IP. Add salt and black pepper, then cover with 3 litres of water. Be careful not to overfill the pot.
Lock the lid of the IP securely and turn the valve to the sealing position. Select the manual or high pressure then time for 40 minutes. The timer would beep once it’s done cooking, leave to release pressure manually.
Leave to cool completely, skim off visible fat, remove the bones and other chunky vegetables then strain the stock through a tiny hole sieve or muslin cloth. Divide into portions, store in jars or container and use as desired.
Notes
How to store itThis homemade stock would last up to 4 days in the fridge, ensure it is completely cooled before storing. Store in the freezer for up to 6 months.
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
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