Instant Pot® Chicken Broth

Name: Instant Pot® Chicken Broth
Ingredients: 1 chicken carcass; 2 medium onions, roughly chopped; 2 medium carrots, roughly chopped; 2 stalks celery, leaves included, coarsely chopped; 5 cloves garlic, whole; 1 tomato, roughly chopped; 6 black peppercorns; 1 teaspoon apple cider vinegar; 1/2 teaspoon salt, or to taste; water

10 ingredients

6 steps

Ingredients

1 chicken carcass
2 medium onions, roughly chopped
2 medium carrots, roughly chopped
2 stalks celery, leaves included, coarsely chopped
5 cloves garlic, whole
1 tomato, roughly chopped
6 black peppercorns
1 teaspoon apple cider vinegar
1/2 teaspoon salt, or to taste
water

Directions

1

Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
2

Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.
3

Bake in the preheated oven until carcass is browned, about 1 hour.
4

Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot(R)). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
5

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
6

Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.