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Instant Pot Chicken Broth

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PREP TIME
10 min
COOKING TIME
210 min
TOTAL TIME
300 min
SERVINGS
8 servings
Dinner
Instant Pot Chicken Broth
Ingredients
  • 1 (2 pound) rotisserie chicken carcass
  • 2 medium carrots, cut into thirds
  • 2 stalks celery, cut into thirds
  • 1 medium onion, cut in half
  • 1 bulb garlic, cut in half
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons salt
  • 1 teaspoon whole black peppercorns
  • 1 large bay leaf
  • 10 cups water
Instructions
1
Place the chicken carcass in a versatile pressure cooker, such as an Instant Pot. Add sliced carrots, chopped celery, diced onion, minced garlic, apple cider vinegar, salt, peppercorns, and a bay leaf. Pour in water to cover the ingredients.
2
Close and secure the lid on the pressure cooker. Choose the high-pressure setting according to the manufacturer's guidelines, and set a timer for 180 minutes. Allow about 30 minutes for the pressure to build up.
3
Release the pressure using the natural-release method, as instructed by the manufacturer, approximately 30 minutes later. Remove and discard the lid. Allow the broth to cool for 20 minutes before proceeding.
4
Strain the liquid through a fine-mesh sieve, discarding all the solids in the process. Refrigerate or store the broth in airtight containers for later use, keeping it within 3 days of refrigeration or 6 months in the freezer.