Homemade chicken broth has a much faster method of preparation and maintains a savory flavor that is far superior to store bought broth, when made using the instant pot. With only ten ingredients (not including filtered water) you can have delicious homemade stock ready for use as you prepare for your next food adventure. Follow this recipe and you should end up with ~10 cups of authentic clear stock that will elevate the freshness of your next dish.
If you want to make a truly home cooked dish leave the cans and cartons of broth on the shelf at the store. Start your next broth based meal with no artificial preservatives and less salt. When you consider the number of cups as compared to the cost of the fancy carton you end up saving dollars and having more broth. If you are using cubes, cans or cartons of broth; please give this a try and step up your homecoming game. Watch the video, read the instructions and you will never (under normal circumstances) plan to use factory made broth again.
When you don’t have time to stew or simmer a whole chicken and don’t want to be in the kitchen for hours, this recipe is for you. You’ll get clear fresh stock with minimal effort in the most efficient and timely manor possible (need I say more?). You can refrigerate the stock for up to a week or freeze up to 3 months.
Clear chicken stock.
Place everything in the instant pot/pressure cooker.
Place the lid on the cooker. Pressure cook on high for 35 minutes and natural release (approximately 1 hour). Once done, remove the lid.
Remove chicken from the cooker and place them in a bowl. Debone the chicken and save the meat for future meals (salads, wraps, sandwiches, etc.); discard the bones.
Pour the stock to the filter. Strain all the vegetables and meat solids. You should have clear stock.
Cover and refrigerate for up to a week or freeze up to 3 months.
Instant Pot Chicken Stock (Bone Broth)
- Pressure Cooker / Instant Pot
- 3 lb whole chicken preferably organic discard giblets
- 2 celery stems cut in half
- 3 carrots cut in half
- 1 large onion or 2 small cut in half
- 3 bay leaves
- 1 garlic head cut in half
- 3 tsp salt
- 1 tbsp whole black peppercorn
- 10 cups filtered water
- ½ bunch fresh parsley remove tips
- Wash and rinse the whole chicken including the neck. Discard the gilbets.
- Place the whole chicken in the cooker.
- Add the rest of the ingredients.
- Place the lid on the cooker. Pressure cook on high for 35 minutes and natural release (approximately 1 hour). Once done, remove the lid.
- Remove chicken from the cooker and place in a bowl. Debone the chicken and save the meat for future meals (salads, wraps, sandwiches, soups, etc.); discard the bones.
- Discard everything in the cooker (you can save carrots and celery if you prefer).
- In a large bowl or pot: place a mesh strainer on it with a coffee filter or cheesecloth.
- Slowly pour the stock through the filter. Strain all the vegetables and meat solids. Viola – clear stock.