Instant Pot Chicken Broth
Ingredients
-
1
Leftover Chicken Carcass
-
1
large
Yellow Onion, quartered
-
3
medium
Carrots, chopped
-
2
ribs
Celery, chopped
-
4
cloves
Garlic, smashed
-
2
Bay Leaves
-
1
small bunch
Parsley
-
1
teaspoon
Salt
-
Water (enough to cover ingredients in pot)
Instructions
- Add all ingredients to the pressure cooker pot and cover with water, ensuring not to exceed the max fill line.
- Close the lid and set the steam release knob to the Sealing position.
- Select the Pressure Cook or Manual button and set the timer for 60 minutes on High Pressure.
- After cooking, let the pot sit undisturbed for at least 20 minutes for natural release, then release remaining steam.
- Once safe, open the lid and let the broth cool slightly.
- Strain the contents through a colander into a large bowl and discard the solids.
- Prepare jars or freezer bags and fill them with the strained broth.
- Store in the refrigerator for up to 5 days or freeze for up to 6 months.
Nutrition Facts (estimated)
Servings
4 pints
Calories
15
Total fat
0g
Total carbohydrates
3g
Total protein
1g
Sodium
500mg
Cholesterol
0mg
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