Instant Pot Chicken Broth
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Ingredients
The carcass from a roasted chicken
3 large carrots, cut into large pieces
3 stalks of celery, cut into large pieces
2 onions, cut into large sections
1-2 TBSP salt (or as desired)
seasonings of choice (optional)
Water to cover ingredients (about 8-10 cups)
The carcass from a roasted chicken
3 large carrots, cut into large pieces
3 stalks of celery, cut into large pieces
2 onions, cut into large sections
1-2 TBSP (15-30 ml) salt (or as desired)
seasonings of choice (optional)
Water to cover ingredients (about 1893-2366 ml)
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Instructions
- Place vegetables in the Instant Pot. (NOTE: you can use skins, ends, peelings if you prefer)
- Add the chicken carcass and bones, and any leftover meat scraps. (NOTE: You can also use a turkey carcass or a portion of a turkey carcass).
- Add desired amount of salt and any seasonings desired (NOTE: I don't use other seasonings as my broth is usually added to other recipes that call for their own seasonings).
- Add about 8-10 cups of water, enough to just cover the ingredients (do not exceed the max fill of the Instant Pot).
- Close the lid and seal the vent valve.
- Set the Instant Pot to Soup or Manual for 120 minutes.
- When the Instant Pot finishes cooking, let it manual release (this will take a while).
- When the pressure valve has dropped, release the vent and open the lid.
- Strain the broth from the other ingredients using a large mesh colander.
- Let the broth sit for a bit, then spoon out some of the excess fat that floats to the top.
- When the broth has sufficiently cooled, portion out into single servings (I do 1/2 cup) and freeze (I use silicone molds to freeze into blocks) until ready to use.
Nutritional Info
Storage
Freeze in single portions of 1/2 - 1 cup. Silicone molds make convenient blocks of frozen broth.
Notes
Leave out the celery to be IBD-AID phase I compliant.
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