This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Instant Pot Chicken Broth
Yield: 2
SMF Kitchen
@smfchicken
00:10
Prep
00:30
Cook
00:05
Inactive Time
00:45
Total Time
Ingredients & Directions
Directions
Instant Pot Chicken Broth
1
1
Yellow onion, quartered
2
Carrots, broken in half
2
Stalks celery, broken in half
2 cloves
Garlic, whole
2
Bay leaves
1 teaspoon
Whole peppercorns
1 teaspoon
Apple cider vinegar
8 cups
Water
1/2 teaspoon
Salt
- Set Instant Pot to sauté mode. Add Springer Mountain Farms chicken bones/carcass and sauté for 2-3 minutes. Press cancel button to turn off heat.
- Add onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar, and water.
- Lock Instant Pot lid, close the steam release valve, and set Instant Pot for 30 minutes.
- After pressure has built and the stock has cooked for 30 minutes, press cancel button and allow pressure to reduce. Open steam release valve, and carefully open lid.
- Strain stock, add salt to taste, place in an airtight container, and refrigerate (up to 3 days) until ready to use. Enjoy!
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
JOIN The FLOCK
Get coupons, recipes, and more
delivered straight to your inbox.
Instant Pot Chicken Broth
Yield: 2
00:10
Prep
00:30
Cook
00:05
Inactive Time
00:45 Total Time
Ingredients
Directions
Instant Pot Chicken Broth
1
1
Yellow onion, quartered
2
Carrots, broken in half
2
Stalks celery, broken in half
2 cloves
Garlic, whole
2
Bay leaves
1 teaspoon
Whole peppercorns
1 teaspoon
Apple cider vinegar
8 cups
Water
1/2 teaspoon
Salt
- Set Instant Pot to sauté mode. Add Springer Mountain Farms chicken bones/carcass and sauté for 2-3 minutes. Press cancel button to turn off heat.
- Add onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar, and water.
- Lock Instant Pot lid, close the steam release valve, and set Instant Pot for 30 minutes.
- After pressure has built and the stock has cooked for 30 minutes, press cancel button and allow pressure to reduce. Open steam release valve, and carefully open lid.
- Strain stock, add salt to taste, place in an airtight container, and refrigerate (up to 3 days) until ready to use. Enjoy!
