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Garlicky Chicken Broth (Instant Pot) – vegetarian recipe
Stav Kogan

Garlicky Chicken Broth (Instant Pot)

There's nothing quite like a steaming mug of homemade chicken broth to soothe the soul and nourish the body. Forget the bland, boxed stuff from the store; this Garlicky Chicken Broth is what we call 'liquid gold' in our kitchen. Packed with deep, savory flavor from chicken bones,
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 12 serving
Calories: 221
Ingredients Method Nutrition

Ingredients
  

  • 3-4 lbs (1.4-1.8 kg / 3.97 lb) grass-fed chicken bones
  • 3 medium carrots, peeled and halved
  • 3 celery ribs, chopped
  • 1 medium yellow onion, skin-on and quartered
  • 6 garlic cloves, lightly smashed
  • 1 bay leaf
  • 8-10 whole black peppercorns
  • ½ cup (15 g / 0.53 oz) mixed fresh herbs, such as sage, rosemary, thyme, and parsley
  • 1 tbsp (15 ml) apple cider vinegar
  • Salt, to taste
  • Filtered water, to cover
  • For a deeper, richer flavor, roast the chicken bones and vegetables at 400°F / 200°C for 20-30 minutes until golden brown before adding them to the Instant Pot.
  • The apple cider vinegar helps extract collagen and minerals from the bones, resulting in a more gelatinous and nutrient-dense broth.
  • Wait to salt your broth until after it's strained and you're ready to use it. This gives you better control over the final seasoning, especially if you plan to reduce it for sauces.

Method
 

  1. Directions
  2. Place the chicken bones, carrots, celery, onion, garlic, bay leaf, peppercorns, fresh herbs, and apple cider vinegar into the inner pot of your Instant Pot.
  3. Add enough filtered water to cover all the , ensuring you do not go past the max fill line.
  4. Secure the lid and turn the pressure release valve to the Sealing position.
  5. Select the Manual or Pressure Cook setting and cook on High Pressure for 120 minutes.
  6. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes.
  7. Carefully open the lid.
  8. Using a fine-mesh sieve, strain the broth into a large bowl or pot, discarding the solids.
  9. Let the broth cool to room temperature on the counter.
  10. Once cooled, transfer the broth to airtight containers and refrigerate overnight.
  11. The next day, a layer of fat will have solidified on top. Skim this off with a spoon and discard or save for cooking.
  12. Season the finished broth with salt to your liking. Store in the refrigerator for up to 7 days or freeze for up to 4 months.
  13. Freeze the broth in ice cube trays or silicone muffin molds for perfectly portioned amounts that are easy to add to sauces, grains, or sautés.

Nutrition

Calories: 221kcalCarbohydrates: 0.38gProtein: 38.8gFat: 4.4g

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