https://www.copymethat.com/r/udUJgOIcU/homemade-chicken-broth-in-the-instant-po/
19008001
C0g1KNS
udUJgOIcU
2024-04-26 01:02:30
Homemade Chicken Broth in the Instant Pot
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After making a rotisserie chicken I freeze the leftover scraps and bones along with celery, onion, and carrot ends. When I’m ready to make my broth I empty the contents of my freezer zip lock bag into my Instant Pot and I get more use out of the scraps that I would have normally just thrown away!
Ingredients
- Chicken Bones/Skin/Leftover Pieces from a Rotisserie Chicken
- Celery
- Onion
- Carrots (optional)
- Pepper (optional)
- 1 tbsp Parsley (optional)
- 1 tsp Thyme (optional)
- 1 tsp Rosemary (optional)
- 1 to 2 Bay Leaf (optional)
- Filtered Water
Steps
- 1. Add all ingredients to your Instant Pot Pressure cooker. I like to put my stainless steel strainer basket in first and then add the ingredients, it makes straining easier at the end.
- 2. Fill pot with filtered water until it hits the MAX FILL line.
- 3. Put the lid on the pot and seal. Make sure the vent valve is in the SEALING position.
- 4. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons and select 90 minutes.
- 5. When the time is up let the pot naturally release the pressure and cool till warm or room temperature. Remove the bones and the bay leaf from the broth and store in 32 oz glass mason jars in the refrigerator until ready to use.
Notes
- Note: I chose not to add salt so that I have more versatility when seasoning my dishes.