Instant Pot Chicken Broth

This simple recipe delivers a deeply flavorful broth that’s packed with collagen and nutrients, perfect for soups, stews, or sipping on its own. The Instant Pot makes this process quick and easy, producing a broth with minimal effort and maximum flavor.

Ingredients:

• 1 cooked chicken carcass (from a rotisserie chicken or leftover roasted chicken)

• 1 pound chicken feet, cleaned and nails removed

• 1 large onion, halved (no need to peel)

• 2 carrots, cut in half

• 2 celery stalks, cut in half

• 5-6 garlic cloves, smashed

• 1-2 bay leaves

• 10-12 whole peppercorns

• 1 sprig fresh thyme or 1 tsp dried thyme

• 1 tbsp apple cider vinegar (helps extract nutrients from the bones)

• 2 tsp turmeric

• 10 cups cold water (or enough to cover the ingredients)

• Salt, to taste

  
  

Instructions:

1. Prepare the Chicken Feet: Rinse the chicken feet thoroughly to remove any feathers or residual impurities. Trim off the nails to avoid any sharp bits in the broth.

2. Add Ingredients to Instant Pot: Place the chicken carcass, chicken feet, onion, carrots, celery, garlic, bay leaves, peppercorns, thyme, and apple cider vinegar into the Instant Pot.

3. Add Water: Pour in the cold water to cover the ingredients, about 10 cups. Be sure not to exceed the "Max" line indicated on your Instant Pot.

4. Cook the Broth: Seal the lid, set the valve to "Sealing," and select the "Soup/Broth" function, or manually set to "Pressure Cook" on high for 1 hour.

5. Natural Release: Once the cooking cycle finishes, let the pressure release naturally for 15 minutes, then carefully release any remaining pressure by moving the valve to "Venting."

6. Strain the Broth: Open the lid and remove the chicken carcass and chicken feet. Use tongs or a slotted spoon to lift the solids from the broth. Then, strain the broth through a fine mesh strainer or cheesecloth into a clean pot or large bowl.

7. Season the Broth: Taste the broth and season with salt to your liking. If you'd like a more robust flavor, feel free to add extra pepper or herbs.

8. Cool and Store: Let the broth cool before storing it in the fridge for up to 5 days. For longer storage, freeze the broth in freezer-safe containers or bags for up to 3 months. Be sure to leave some room for expansion when freezing.