Instant Pot Chicken Broth
- Makes10 Cups
- Cook Time1½ hours
- Active time plus cooling10 minutes active, plus cooling
- 3
The Instant Pot takes the effort out of homemade broth; our version takes just 10 minutes hands-on time. Chicken wings, which contain ample collagen, yield a rich, full-bodied broth. Use this as a base for passatelli en brodo, or in any recipe that calls for store-bought or homemade chicken broth. Store in an airtight container in the refrigerator for up to five days or freeze for up to a month.
Don’t forget to allow a 20-minute natural pressure release after cooking is complete. If the steam is released any sooner, the pressure remaining in the pot may cause liquid to spout out of the vent.
Step 1
In a 6-quart Instant Pot, combine the chicken, onion, bay, 1/2 teaspoon salt and 2 quarts water.
Step 2
Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 1 hour.
When pressure cooking is complete, let the pressure release naturally for 20 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
Step 3
Cool for about 30 minutes. Strain the broth through a fine mesh strainer set over a large bowl. Cool to room temperature, then use a wide spoon to skim off and discard any fat on the surface. (Alternatively, once the broth has cooled, cover and refrigerate until cold, then scrape the congealed fat off the surface.)
