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!
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Instant Pot Chicken Broth
SMF Kitchen
@smfchicken
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!
