How To Make Instant Pot Chicken Broth

Homemade chicken broth is one of those effortless things that I love making.  It’s amazing how much broth we can use in a week!  Not only is it used in our soups, our one pot meals, and gravies, but I also use it every time I cook rice.  It’s a really simple trick that helps take the rice from bland to flavorful.  Since the broth takes on the flavor of how the roaster was seasoned — homemade broth doesn’t need a lot of seasonings.  When you are buying that much broth each week, it can get very expensive!

Long before the benefits of bone broth seemed to go mainstream, I was cooking our own broth.  It’s something I’ve enjoyed doing from the get go.  I had preservative allergies, and my middle gets migraines to MSG.  Cutting out convenience foods was a really simple way to make sure that we stayed healthy and we stayed on budget.  I used to cook it in our 12qt stockpot, but now that my kids are older and I’m constantly driving them to various school functions, activities, and dance lessons, I don’t always have the time to babysit the stove.  Yes, even cooking it in the slow cooker became too time consuming.

Cooking it in the Instant Pot* is where I hit my stride.  I prefer to start this at night, usually as we’re dividing up our chicken from a roaster, I’ll have the instant pot liner available and throw the bones and skin in there.  Then top with water, and cook.  It really couldn’t get any easier!

When it’s done, I like using our hand strainer and an 8 quart container to store the broth in while it cools in the fridge.  Once the broth has cooled and the fat has solidified, I remove the fat from the top of the broth, and separate into storage containers.  I like using wide mouth mason jars, but I will also use quart ziploc bags if I’m storing the broth in the freezer.  You can store it in the fridge for about 2 weeks, or the freezer for about 6 months.  But trust me, this broth won’t last that long!

Ingredients:

• Remnants of a roaster chicken, veggies, etc
• Water

Directions

1. Add the roaster to the Instant Pot liner.
2. Add water to the max fill line.  For my Instant Pot, that’s 2/3 full.
3. Put the lid on your Instant Pot.  Make sure the lid is set to sealing, not venting.
4. Set the instant pot to Stew / Meat.  I have the Instant Pot Ultra*, and it comes with this setting.  If yours doesn’t, set to Manual, or Pressure Cook, and cook at high pressure.  Set the timer for 4 – 5 hours.
5. When the cook time on the Instant Pot is done, allow it to natural release until the broth has come to room temperature.  Using a strainer, remove the chicken bones and skin from the broth.
6. Store the broth in a large container until it’s cooled.  Separate the fat from the broth.
7. Transfer the broth to mason jars or ziploc freezer bags for storage.  Store in the fridge for 2 weeks, or in the freezer for up to 6 months.

Have you tried making your Instant Pot to make chicken broth?  Let me know in the comments below!