Homemade chicken broth is easy to make, is rich and concentrated and is so much faster to prepare in the Instant Pot. When you make the broth yourself, it’s so inexpensive and you can adjust the flavor of the broth by adding whatever vegetables, herbs and spices that you like.
1 lb chicken (I use about 4 chicken drumsticks, but you can use any part of the chicken, both bone and meat) (Fresh or frozen chicken can be used)
water (fill to max capacity)
1–2 dry bay leaves
1/2 Tablespoon whole black pepper corns
1 onion, cut in half (adding the onion peel will give the broth a pretty golden color)
1 head of garlic, or to taste (cut in half)
other vegetables or vegetable scraps, such as carrot peels, celery ends, parsley stems, mushroom stems, etc.
salt, to taste
Place all the ingredients into the Instant Pot inner chamber. Fill the pot with filtered water, up to the maximum capacity.
Cover the Instant Pot with the lid, close the valve to “sealing”. Cook the broth for 35 minutes on Manual Mode, High Pressure. You can release the pressure manually or wait for it to release naturally.
Strain the broth through a fine mesh sieve lined with a cheesecloth or a paper towel.
Store the chicken broth in the refrigerator for up to a week, or store in the freezer, up to 6 months.
Keywords: chicken broth, how to make homemade chicken broth, instant pot chicken broth, chicken stock