Instant Pot Chicken Broth

1 to 1 ½ lbs chicken

Water (fill to the max capacity of your Instant Pot, typically 6-8 quart size)

2 dry bay leaves

½ tablespoon whole black peppercorns

1 onion (cut in half (keeping the peel on will give the broth a beautiful golden color))

½ to 1 head of garlic (cut in half (adjust to taste))

1 carrot (roughly chopped)

1 celery stalk (roughly chopped)

Salt

Place all the ingredients into the inner chamber of the Instant Pot, including the chicken, vegetables, herbs, and spices. Fill the pot with filtered water up to the maximum capacity line.
Cover the Instant Pot with the lid and make sure the valve is set to "Sealing." Double-check that the sealing ring is securely in the lid. Cook the broth on Manual Mode, High Pressure for 35 minutes.
Once the cooking time is up, let the pressure release naturally. This will help avoid any splattering. (If you manually release the pressure, let it stand for 15-30 minutes first, then very carefully and gradually release the pressure.)
Strain the broth through a fine mesh sieve lined with cheesecloth or a paper towel to remove any solids. This will give you a perfectly clear and flavorful broth. Save the chicken and remove from the bones to be used in other recipes, discard the veggies.)
Store the homemade chicken broth in the refrigerator for up to one week, or freeze it for up to 6 months for future use.

Course🥣Base

Diets🌾Gluten-free🥩Carnivore...

Category🍵Broth

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h