INSTANT POT BONE BROTH RECIPES

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.

Steps:

• Pour the liquid into a Instant Pot. Position the bone-in chicken breasts in the liquid in a crisscross pattern (rather than stacking them on top of each other) so that steam can circulate among them. Sprinkle the top of each with 1 tsp dried seasoning blend and 1/4 tsp salt (if using). Lock the lid onto the pot.
• Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 35 minutes with the Keep Warm setting off.
• Optional 2 All Pressure Cookers Press Poultry, Pressure Cook or Manual on High pressure for 40 minutes with the Keep Warm setting off. (The Valve must be closed)
• Use the quick-­release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Insert an instant-read meat thermometer into the center of a couple of the breasts, without touching bone, to make sure their internal temperature is 165°F. The meat can be a little pink at the bone and still perfectly safe to eat, so long as its internal temperature is correct. If the internal temperature is below 165°F (or if you’re worried about the color), lock the lid back onto the pot and give the breasts 3 extra minutes at MAX, or 4 minutes at HIGH. Again, use the quick-­release method to bring the pot’s pressure back to normal.
• Use kitchen tongs to transfer the breasts to serving plates or a serving platter to serve. Or cool them at room temperature for 10 minutes or so, then store in a sealed container in the fridge for up to 3 days.