There’s nothing quite like the comforting aroma and rich flavor of homemade chicken broth. It’s the secret ingredient that elevates soups, sauces, and grains from good to absolutely unforgettable. Forget the store-bought cartons; with the magic of the Instant Pot, creating this liquid gold at home is practically effortless. This recipe is your foundation for countless delicious meals, packed with wholesome goodness and a taste that simply can’t be replicated.
Ingredients
• (Total Time: 1 HOUR 45 MIN | Serves: 10)
• 2 pounds / 900g grass-fed chicken pieces (wings, backs, or a carcass work well)
• 2 medium carrots, peeled and roughly sliced
• 2 celery ribs, roughly sliced
• ½ yellow onion, roughly chopped
• 10 cups / 2.4 liters filtered water
Instructions
1. Directions
2. Combine : Place the chicken pieces, carrots, celery, and onion into the inner pot of your Instant Pot. Pour in the 10 cups of filtered water.
3. Set the Instant Pot: Secure the lid and turn the pressure release valve to the “Sealing” position.
4. Pressure Cook: Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 90 minutes.
5. Natural Release: Once the cooking cycle is complete, let the pressure release naturally. This can take 20-30 minutes. Do not use the quick release method.
6. Strain the Broth: Carefully open the lid. Using a fine-mesh strainer, pour the broth into a large bowl or another pot, separating the liquid from the solids.
7. Cool and Skim: Let the broth cool to room temperature. For the clearest result, transfer it to a container and refrigerate overnight. The next day, simply skim the solidified layer of fat from the top.
8. Store for Later: Your homemade broth is ready! Store it in an airtight container in the refrigerator for 5-7 days or freeze for up to 4 months.
Nutritional Information
• Per Serving: Calories 145 | Total Fat 2.8g | Net Carbs 0.18g | Protein 26.5g | Fiber 0.5g
Pro Tips
• For a deeper, roasted flavor, brown the chicken pieces using the Sauté function in the Instant Pot before adding the other and water.
• Add a bay leaf, a teaspoon of whole black peppercorns, and a few parsley stems along with the vegetables for a more complex, aromatic broth.
• Freeze broth in ice cube trays for perfectly portioned amounts to add a flavor boost to sauces or when sautéing vegetables.
• For a more gelatin-rich broth, use chicken feet or a leftover roasted chicken carcass in place of or in addition to the chicken pieces.
FAQ
Q: Can I use a chicken carcass for this recipe
A: Yes, a leftover roasted chicken carcass works wonderfully in this recipe. Using a carcass, especially with chicken feet, is a great way to create a more gelatin-rich broth.
Q: Why is natural pressure release recommended for chicken broth
A: Using the natural release method is crucial for a clear, high-quality broth. A quick release can agitate the contents, making the broth cloudy. The slow, natural release allows the flavors to meld and the solids to settle.
Q: How can I get a richer and deeper flavor in my broth
A: For a deeper, roasted flavor, use the Sauté function in your Instant Pot to brown the chicken pieces before adding the water and vegetables. You can also add aromatics like a bay leaf, whole peppercorns, and parsley stems for more complexity.
Q: How long does homemade chicken broth last
A: You can store your homemade broth in an airtight container in the refrigerator for 5-7 days. For longer-term storage, it freezes well for up to 4 months.
