If you have an Instant Pot or other electric pressure cooker, delicious homemade chicken broth takes just a few minutes of prep. This technique can easily be applied to other types of broth as well.
When I make chicken broth, I prefer to use bones from a cooked chicken. It’s easy to cook a whole chicken in an electric pressure cooker, or use an oven-roasted or rotisserie chicken. Save the bones for broth to make a chicken stretch farther meal-wise. You can make the broth immediately after de-boning a cooked chicken. If you’re short on time, store the bones in the freezer until you’re ready.
To flavor the broth, I like to add some combination of carrots, celery, onion, garlic, salt and pepper. I usually use:
- one onion peeled and cut into chunks
- one or two carrots
- two to three celery stalks broken into two or three pieces each
- two to three cloves of peeled garlic
- a few peppercorns
- about 2 teaspoons of salt.
It’s easy to add salt and pepper to taste to the finished broth, so I lean toward adding less at the beginning.
Herbs like sage, bay leaf, parsley, basil and oregano are great additions, too. You could also add jalapeno to give it some spice.
Making the Chicken Broth
To make the chicken broth, put the bones, chosen vegetables and seasonings into the pot of your electric pressure cooker. Add enough water to cover the ingredients by 1-2 inches. Lock the lid and manually set the pressure cooker to cook on high pressure for 2 hours. When it’s done, depressurize naturally.
Once it’s cool enough to handle, I like to pour it through a mesh strainer to get all the small bones and vegetable remnants out. If not using the broth within a few days, it’s best to store it in the freezer.
That’s it. With a just few minutes of prep to assemble the ingredients, an electric pressure cooker makes flavorful chicken broth that tastes like it was simmered on the stove all day long. Unlike on the stovetop, though, there’s no worry about it boiling over, and the time is dramatically reduced.
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