Instant Pot Chicken Broth
Swap out store-bought broth for this simply delicious Instant Pot Chicken Broth.
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
- 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.
- Set to High Pressure for 120 minutes.
- Allow for a natural release.
- Once the pressure has completely released, allow it to cool as it will be extremely hot.
- 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.