INSTANT POT BROTH
Homemade Chicken Broth that is packed with flavor perfect for a pot of soup or to freeze and add to other recipes
Equipment
- Pressure cooker/ Instant pot
Ingredients
- 1.5-2 lbs chicken wings
- 1 onion
- 2 carrots
- 2-3 celery stalks
- 1 teaspoon peppercorns
- 2 tablespoon Vegeta/ Mrs. Dashes all purpose seasoning
- 14 cups water
Instructions
- To start prep and clean all your ingredients. Clean chicken with a paper towel to absorb any excess liquid. Cut the onion in half leaving yellow peal on it makes your broth a beautiful golden color. Wash carrots but you don't have to peel them.
- Fill your instant pot with 14 cups of water and add chicken, onion, celery, carrots, peppercorns, and seasoning.
- Turn your instant pot setting to the soup option and adjust the time to 1 hour and 30 minutes. Leave uncovered until it starts foaming, then skim the foam off the top. This will help you get a clean golden-colored broth. Cover and seal your pressure cooker, and let it cook the remaining time.
- When the time is up and your pot depressurizes strain the broth through a strainer. At this point, you can and use the broth in the soup right away or store it in the freezer for up to 9 months.
- Set aside the chicken (it can be cleaned from the bones and skin and reused in your soup)
- Your broth is now ready to make soup or store for other recipes