INSTANT CHICKEN BROTH RECIPES

INSTANT POT® CHICKEN BONE BROTH | ALLRECIPES

Instant Pot® Chicken Bone Broth | Allrecipes image

Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.

Provided by Soup Loving Nicole

Total Time 5 hours 0 minutes

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 (2 pound) rotisserie chicken carcass
2 medium carrots, cut into thirds
2 stalks celery, cut into thirds
1 medium onion, cut in half
1 bulb garlic, cut in half
1 tablespoon apple cider vinegar
2 teaspoons salt
1 teaspoon whole black peppercorns
1 large bay leaf
10 cups water

Steps:

Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

Nutrition Facts : Calories 24.8 calories, CarbohydrateContent 5.5 g, FatContent 0.1 g, FiberContent 1 g, ProteinContent 0.8 g, SodiumContent 610.7 mg, SugarContent 1.5 g

INSTANT POT CHICKEN BROTH | MARTHA STEWART

Instant Pot Chicken Broth | Martha Stewart image

Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.

Provided by Shira Bocar

Categories Soup Recipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Yield Makes 2 1/2 quarts

Number Of Ingredients 8

Ingredients

3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips)
2 carrots, cut into thirds
2 stalks celery, cut into thirds
1 onion, skin on and quartered
6 sprigs flat leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt

Steps:

Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

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INSTANT POT® CHICKEN STOCK (BONE BROTH) | ALLRECIPES

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