Updated: Apr 15, 2019
Who loves homemade chicken broth? I know I do! I was thrilled the first time I made it in my new Instant Pot. All you need for great broth is chicken and water, but with a few more ingredients it becomes the best chicken broth ever.
Ingredients for "Instant" Chicken Broth
yields a little more than 3 quarts
3 Lbs. chicken wings
1 large onion, peeled and cut into 1/2 inch pieces
2 stalks of celery, cut into 1/2 inch pieces
2 small or 1 large carrot, cut into 1/2 inch pieces
3 cloves of garlic, skinned and lightly smashed
4 sprigs or parsley
1/2 teaspoon of whole peppercorns
1 teaspoon coarse Kosher salt (or to taste)
Approximately 10-12 cups of water
Time Saving Tip:
Feel free to wash and skip peeling the carrots. You can also try using about 1 -1/2 cups of frozen chopped onions instead of the whole onion.
Feel free to play around with the herbs. You can also add a couple sprigs of fresh dill to help bring out the tastes of the other herbs. The more herbs the merrier, but if you just add one or even none you will still end up with liquid gold.
I find that it always helps to organize all of the ingredients before starting to cook. This way the recipe comes together much quicker than if you paused to find a spice in the back of the cabinet or struggled to look for that hidden veggie in the refrigerator. I also added a picture of the Kosher salt that I prefer to use. It's coarser than most and you can buy it at Whole Foods.
Add all of the ingredients to the Instant Pot starting with the chicken. Add water to the 2/3 line marked inside of the pot. Do not fill the pot beyond this line. Set the Instant Pot to Pressure Cook on high for one hour. Once cooked, let the pressure release naturally. I have the 6 cup Instant Pot Ultra. The broth can also be cooked on the Soup/Broth setting on this pot. Click here for details on the Instant Pot.
This is what the pot looks like once all of the ingredients (except water) have been added. Add water just to cover everything. Do not fill beyond the max 2/3 full line. In my 6 Qt. pot, I ended up adding 10 cups of water.
Once cooked, this is what you will find when you open the pot.
Prepare to strain the broth into a large enough bowl or even pot.
Carefully, pull out the mushy vegetables and what is left of the chicken wings and place in the strainer. Repeat, until most of the solids are out of the pot. Try and empty out the strainer once it stops dripping. Then put it back over the bowl and carefully pour the rest of the stock thru the strainer. Be careful with this process. Remember the broth is hot!
And here it is...."Instant" Chicken Broth. You can make soups, add this broth to your favorite recipes or even just drink it from a cup. It's that good. It will keep in the refrigerator for a couple of days and freezes well. My freezer is always stocked with it.