Instant Pot Chicken Broth
Whether you need an extra-flavorful foundation for your favorite soup or you're caring for someone who's under the weather, this Instant Pot chicken broth recipe makes the most delicious broth in any type of pressure cooker.
Chicken broth is a primary ingredient in many dishes, and having a delicious, healthy homemade version at your fingertips will make your cooking infinitely better. Using a pressure cooker to make this broth makes it the fastest stock you’ll ever make. Because this recipe uses both bones and meat, it could be called a broth or a stock. This Instant Pot chicken stock recipe is one that makes owning a pressure cooker worth it, even if you don’t use it to make anything else. (Though have you tried making hard-boiled eggs in an Instant Pot? So easy.) And for a delicious bonus, you can make a large batch of broth and freeze it to have on hand any time you need it.
What is the difference between stock, broth and bone broth?
There are subtle differences between each, although many people use the terms interchangeably. Typically a stock is made with primarily bones and vegetables, cooked for a very long time for a rich and flavorful base. Broth is usually simmered for a shorter time and uses meat in addition to bones and vegetables. Bone broth is a more contemporary term used when the goal is to cook bones that have a lot of collagen in them long enough to create a liquid that is high in protein.
Ingredients for Instant Pot Chicken Broth
- Bony chicken pieces: Pieces like wings, legs, necks and backbones are not only inexpensive to buy, they are also full of cartilage and make a rich broth with lots of body.
- Celery: Herbaceous celery, leaves and all, are a classic ingredient for homemade chicken broth.
- Carrots: Chunked up carrots add a hint of sweetness.
- Onion: Quartered onions add the necessary allium flavor.
- Bay leaves: While many debate whether bay leaves add flavor, if they aren’t too old they do add herbal notes, similar to thyme or oregano.
- Rosemary: The subtle piney, woodsy flavor of rosemary adds complexity to the broth.
- Thyme: Dried thyme is the perfect complement to rosemary and bay leaves.
- Peppercorns: Whole peppercorns add a low-level warm heat to the broth.
Directions
Step 1: Pressure-cook the broth ingredients
Add all the ingredients to a 6-quart pressure cooker. Follow your equipment’s instructions to lock the lid and close the vent, then cook the ingredients on high pressure for 45 minutes. Allow the vent to naturally release.
Step 2: Strain and skim the broth
Remove the chicken, and when it’s cool enough to handle, remove any meat to cook with later, discarding the bones. Strain the broth, discarding the vegetables and seasonings, and refrigerate for at least 8 hours, or overnight. After the fat has hardened on the top, skim it off. (That chicken fat is also known as schmaltz, aka liquid gold; here’s more about schmaltz and how to use it.)
How to Use Chicken Broth
- In any savory soup: Any soup that calls for broth or water will be more flavorful if you use a homemade chicken broth. As an example, this ginger chicken noodle soup is a twist on the classic.
- For cooking mashed potatoes: Instead of cooking potatoes in water, try chicken broth. When draining, reserve some of the broth to help liquify the potatoes. You can add less cream and butter but still have rich and delicious mashed potatoes.
- When someone is sick: If someone is feeling unwell or having digestive issues, homemade chicken broth is nourishing and easy on the stomach. Warm it and serve it plain, or cook 1/2 cup of rice in 3 cups of broth until completely soft and broken down for a simple rice porridge.
How to Store Instant Pot Chicken Broth
Chicken broth can be stored, covered, in the refrigerator for three to four days.
Can you freeze chicken broth?
Freezing chicken broth is a great way to have it on hand whenever you need it. If you have room, plastic deli containers or old clean yogurt containers work well, just leave about an inch of headroom to account for expansion when freezing. Better yet, use a zipper-lock freezer bag and freeze it laying flat to maximize your freezer space.
Instant Pot Chicken Broth Tips
When should I add salt to homemade broth?
Since you’re concentrating the flavors as you make broth, it’s best to salt it to taste at the very end, or don’t salt it at all and add seasoning whenever you cook with it.
Is a pressure cooker a good way to make broth?
A pressure cooker does a phenomenal job of extracting flavor and nutrients from chicken bones in a very short amount of time. Just 45 minutes in a pressure cooker saves you hours simmering on the stove.
Can I use what’s left of my roasted chicken for broth?
While it’s nice to include a few raw bones that really have a lot of collagen (like backs or feet), you definitely can use the carcass from your roast chicken in addition to them, or to replace the raw bones entirely. There won’t be meat left to salvage, but there’s a lot of flavor and protein in those bones. If you aren’t ready to make broth right after you eat the chicken, simply freeze the roasted bones until you’re ready to use them.
Ingredients
- 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
- 2 celery ribs with leaves, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, quartered
- 2 bay leaves
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 8 to 10 whole peppercorns
- 6 cups cold water
Directions
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1Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.
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2Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.
