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–+ servings
David Murphy

Instant Pot Chicken Broth

Swap out store-bought broth for this simply delicious Instant Pot Chicken Broth.
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Prep Time 10 minutes
Cook Time 2 hours
Additional Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 8 cups
Course: Instant Pot
Cuisine: soup

Ingredients
  

  • 2 – 3 lbs. of leftover meat carcass
  • 3-4 carrots cut into quarters
  • 1 onion quartered
  • 1 tbsp of whole black peppercorn
  • 1 tbsp kosher salt
  • 3 bay leaves

Instructions
 

  1. Add all of your ingredients to the Instant Pot. Add enough water to fill to your max line within the inner pot in your Instant Pot.
  2. Set to High Pressure for 120 minutes.
  3. Allow for a natural release.
  4. Once the pressure has completely released, allow it to cool as it will be extremely hot.
  5. Transfer the broth to a mason jar, or glass storage container to keep fresh for up to one week.

Notes

  • Be very careful when removing the pot from the Instant Pot as it will be heavy and hot. 
  • Give yourself plenty of time for the Instant Pot to relieve its pressure naturally, as it can take some time.

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