CHICKEN BROTH SEASONING RECIPES

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HOW TO MAKE INSTANT POT BONE BROTH (OR CHICKEN STOCK ...



How to Make Instant Pot Bone Broth (or Chicken Stock ... image

How to make Instant Pot Bone Broth or Chicken Stock. With just a few simple ingredients you can make homemade chicken bone broth in your pressure cooker. Use your homemade bone broth in soups or sip it as a nourishing beverage.

Provided by Kristine

Categories     Beverage    How To    ingredient

Total Time 185 minutes

Prep Time 5 minutes

Cook Time 120 minutes

Yield 8

Number Of Ingredients 11

carcass and bones from 1 whole chicken (organic preferred)
1 onion (cut in half, skin on)
1 head garlic (cut in half, skin on)
2 ribs celery
2 carrots
fresh rosemary and thyme (a few sprigs of each)
1 bay leaf
1 teaspoon whole black peppercorns
1 teaspoon Kosher salt (or more to taste)
1 tablespoon apple cider vinegar
water

Steps:

  • Place all ingredients except water in Instant Pot.
  • Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position.
  • For bone broth, pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
  • For chicken stock, use the Pressure Cook/Manual function and set the time to 45 minutes at high pressure.
  • After you set the cook time, the Instant Pot will take about 30 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pressure to release naturally for 30 minutes by leaving the Instant Pot alone.
  • Then CAREFULLY quick release any remaining pressure by using the handle of a long spoon to slowly turn the steam release valve to the venting position. Wait for any steam to escape. Once the pin drops down carefully open the Instant Pot lid.
  • Place a strainer over a large bowl, pot or other container. Use a slotted spoon to remove and discard any large solids from the Instant Pot. Pour the broth into the strainer and allow all of the liquid to drain through. Discard the solids.
  • Allow to cool completely.
  • Store broth/stock for up to 5 days in the refrigerator or up to 3-6 months in the freezer, in an airtight container. Use in your favorite recipes or enjoy as a nourishing beverage.

Nutrition Facts : ServingSize 1 cup, Calories 86 kcal, ProteinContent 5 g, FatContent 2.9 g

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES



Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

  • Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
  • Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
  • Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
  • Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
  • Serve immediately.

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