INSTANT POT CHICKEN BONE 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 STOCK (BONE BROTH) | ALLRECIPES

Instant Pot® Chicken Stock (Bone Broth) | Allrecipes image

Best bone broth that consistently gels. Any roast chicken will do, but a great way to use your leftover store bought rotisserie chickens.

Provided by mommasayso

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Total Time 3 hours 40 minutes

Prep Time 15 minutes

Cook Time 2 hours 40 minutes

Yield 10 cups

Number Of Ingredients 12

Ingredients

2 medium onions
2 stalks celery, with leaves
2 medium carrots
2 cloves garlic
2?½ pounds chicken carcass
2 bay leaves
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons whole black peppercorns
½ teaspoon dried marjoram
½ teaspoon dried thyme
8 cups water, or as needed

Steps:

Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

Nutrition Facts : Calories 258.6 calories, CarbohydrateContent 4.2 g, CholesterolContent 95.3 mg, FatContent 17.4 g, FiberContent 1 g, ProteinContent 20.3 g, SaturatedFatContent 4.9 g, SodiumContent 288.4 mg, SugarContent 1.7 g

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