LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Instant Pot Whole Chicken & Broth
Josie Smythe
~by Josie Smythe
Ingredients
  • subheading: FOR CHICKEN:
  • 1 whole chicken (about 5 to 6lbs for 6qt pot)
  • Carrots (about 8 to 10 baby carrots or 1 to 2 whole carrots cut up)
  • Celery (about 2 stalks cut up)
  • Onion (about 1 med onion cut up)
  • Poultry Seasoning (*See Note below)
  • Salt & Pepper
  • 1 to 2 cups water or chicken broth.
  •  
  • subheading: FOR BROTH:
  • Cooking liquid from making the chicken
  • Chicken Carcass & scraps including skin
  • Carrots (about 1 cup baby carrots or cut up carrot)
  • Celery (about 1 cup of celery cut up-large chunks, not diced)
  • Onion (about 1 cup of cut up onion, chunks, not diced)
  • Black Peppercorns (about 10 to 15)
  • Bay leaves (3 to 4)
  • Water
  •  
  • subheading: Optional:
  • Any other veggies of your choice (*See Note below)
  • a few chicken feet and/or chicken wings
  • Apple Cider Vinegar (1 to 2 Tablespoons)
Steps
  1. subheading: FOR THE CHICKEN:
  2. -First, make sure you remove anything in the cavity.
  3. If your chicken is frozen run some tap water into the cavity until you can remove the items.
  4. Throw out any plastic/packing material.
  5. Put the neck bone, gizzard & heart into the pot.
  6. (I don't like the taste of the liver in my broth so I fry the liver & freeze it to use in my stuffing)
  7. -Pat the chicken dry with some paper towels.
  8. -Season chicken liberally with Poultry Seasoning, Salt & Pepper.
  9. I season the outside of the chicken & inside the cavity.
  10. -Put veggies in the cavity, however much will fit. Toss any that don't fit into the pot.
  11. -Put 1 to 2 cups of water or chicken broth in the pot.
  12. -Put a trivet/steam rack with handles in the pot over the neck bone, giblets & veggies.
  13. -Set chicken on the trivet.
  14. -Put lid on pot & make sure the vent is in the Sealing position.
  15. -Pressure Cook on High Pressure using the Manual/Pressure Cook function.
  16. For frozen chicken cook it for 8 mins/lb. (5lb-40 mins; 6lb-48 mins)
  17. For thawed chicken cook it for 6 mins/lb. (5lb-30 mins; 6lb-36 mins)
  18. Use a Natural Pressure Release.
  19. When the float valve drops you can safely remove the lid.
  20. -Check chicken to make sure it's done. It should be 165 degrees.
  21. (if you don't have a thermometer you can cut into the thickest part by the thigh to check).
  22. If not done close the pot back up & cook a few more minutes.
  23. (every once in awhile I get a meatier bird that needs a few extra minutes)
  24. -Remove the chicken from the pot using the handles on the trivet.
  25. -DON'T DUMP OUT THE COOKING LIQUID!
  26. Leave it in the pot to use when making your broth.
  27. -I usually just take the chicken off the bones & shred it, but you can put the chicken under the broiler for a few minutes to brown it up & crisp the skin if you want.
  28. -If you're not eating the chicken right away you can portion it out & freeze in ziplock bags.
  29. subheading: FOR THE BROTH:
  30. -After I pull the meat off the bones I toss all the bones, skin & scraps into the liner with the liquid from cooking the chicken.
  31. -Add in carrots, celery, onion, bay leaves & black peppercorns.
  32. Add in any of the optional ingredients you choose to use.
  33. -Add water to the pot to cover it all but don't go over the Max fill line.
  34. -Put lid on & make sure vent is in the Sealing position.
  35. -Pressure Cook on High Pressure using the Manual, Pressure Cook or Soup function for 120 mins (2 hrs).
  36. -Do at least a 15 to 20 min Natural Pressure Release. Then Quick Release any remaining pressure.
  37. (you can also do a full Natural Pressure Release)
  38. -Strain broth & put it back in the pot.
  39. -Set the pot into an ice bath in the sink to cool it off, then put into fridge for several hours.
  40. (I leave it in overnight)
  41. -When fully cooled use a large spoon to scrape off the fat that has hardened on top of the broth.
  42. -Portion broth out & freeze.
  43. I like to portion my broth out into 1 cup servings.
  44. You can use ziplock bags & lay them flat to freeze.
  45. I also use 1 cup reusable deli containers to freeze mine.
  46. When frozen I pop out the frozen broth pucks & put them into
  47. large freezer bags so they don't take up as much room in my freezer.
Notes
 

Page footer

policy | hello@copymethat.com