There’s nothing quite like the deep, comforting flavor of homemade chicken broth. It’s the liquid gold that forms the base of countless incredible dishes, from hearty soups to savory sauces. Forget simmering a pot on the stove for hours; this recipe harnesses the power of your Instant Pot to extract every bit of goodness from simple chicken necks and backs, delivering a rich, nourishing broth in a fraction of the time. A splash of vinegar helps draw out minerals from the bones, making this not just delicious, but incredibly wholesome.
Ingredients
• 3 lbs (1.4 kg) chicken necks and back
• 1 cup (100 g) spring onions, finely chopped
• 1 tbsp (15 ml) apple cider vinegar
• Water, to cover
• Spices
• 2 tsp (12 g) salt, plus more to taste
• 1 tsp (2 g) white pepper
• 2 tsp (4 g) dried celery
Instructions
1. Directions
2. Place the chicken bones in your Instant Pot and pour in enough water to cover them completely. Season with salt and add the apple cider vinegar.
3. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 5 minutes on high pressure.
4. Once the initial cooking cycle is complete, perform a quick pressure release. Carefully open the lid and stir in the chopped spring onions, white pepper, and dried celery.
5. Seal the lid again and ensure the steam release handle is in the ‘Sealing’ position. Press the ‘Slow Cook’ button and set the timer for 2 hours on the low setting.
6. When the time is up, allow the pressure to release naturally. Once the pin has dropped, open the lid. Taste and season with additional salt or pepper if desired.
7. Carefully strain the broth through a fine-mesh sieve to remove all solids. Let it cool before refrigerating for up to 5 days or freezing for later use.
Nutritional Information
• Per Serving
• Calories: 13
• Total Fats: 0.6g
• Net Carbs: 1.1g
• Protein: 0.8g
• Fiber: 0.2g
Pro Tips
• Pro-Tips for the Best Broth
• For a deeper, richer flavor and a darker color, roast the chicken bones on a baking sheet at 400°F (200°C) for 20-30 minutes until golden brown before adding them to the Instant Pot.
• For an extra gelatin-rich broth, which is great for gut health and adds a silky texture to soups, add a few chicken feet to the pot along with the other bones.
• After straining, chill the broth completely in the refrigerator. This will cause the fat to solidify on top, making it easy to skim off for a leaner final product.
FAQ
Q: Why add vinegar to chicken broth
A: A splash of apple cider vinegar helps to break down the chicken bones, drawing out more minerals and nutrients into the broth, which makes it more wholesome.
Q: How can I make my chicken broth richer and darker
A: For a deeper, richer flavor and a darker color, roast the chicken bones on a baking sheet at 400°F (200°C) for 20-30 minutes until golden brown before adding them to the Instant Pot.
Q: How long does this homemade chicken broth last
A: You can store the chicken broth in the refrigerator for up to 5 days. For longer-term storage, it can be frozen.
Q: How do I make a less fatty chicken broth
A: To easily remove the fat, chill the broth completely in the refrigerator. The fat will solidify on the surface, allowing you to skim it off easily for a leaner final product.
