There’s nothing better or more satisfying than making your own chicken broth. You can control the amount of seasoning and salt, so you can customize it for whatever recipes you’re using it in. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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Instant Pot Chicken Broth
![Instant Pot Chicken Broth](https://www.tasteofhome.com/wp-content/uploads/2024/06/Instant-Pot-Chicken-Broth_EXPS_TOHD_24_206291_ChristineMa_1.jpg)
Chicken broth is a primary ingredient in many dishes, and having a delicious, healthy homemade version at your fingertips will make your cooking infinitely better. Using a pressure cooker to make this broth makes it the fastest stock you’ll ever make. Because this recipe uses both bones and meat, it could be called a broth or a stock. This Instant Pot chicken stock recipe is one that makes owning a pressure cooker worth it, even if you don’t use it to make anything else. (Though have you tried making hard-boiled eggs in an Instant Pot? So easy.) And for a delicious bonus, you can make a large batch of broth and freeze it to have on hand any time you need it.
What is the difference between stock, broth and bone broth?
There are subtle differences between each, although many people use the terms interchangeably. Typically a stock is made with primarily bones and vegetables, cooked for a very long time for a rich and flavorful base. Broth is usually simmered for a shorter time and uses meat in addition to bones and vegetables. Bone broth is a more contemporary term used when the goal is to cook bones that have a lot of collagen in them long enough to create a liquid that is high in protein.
Ingredients for Instant Pot Chicken Broth
- Bony chicken pieces: Pieces like wings, legs, necks and backbones are not only inexpensive to buy, they are also full of cartilage and make a rich broth with lots of body.
- Celery: Herbaceous celery, leaves and all, are a classic ingredient for homemade chicken broth.
- Carrots: Chunked up carrots add a hint of sweetness.
- Onion: Quartered onions add the necessary allium flavor.
- Bay leaves: While many debate whether bay leaves add flavor, if they aren’t too old they do add herbal notes, similar to thyme or oregano.
- Rosemary: The subtle piney, woodsy flavor of rosemary adds complexity to the broth.
- Thyme: Dried thyme is the perfect complement to rosemary and bay leaves.
- Peppercorns: Whole peppercorns add a low-level warm heat to the broth.
Pressure-Cooker Homemade Chicken Broth
Ingredients
- 2-1/2 pounds bony chicken pieces (legs, wings, necks or back bones)
- 2 celery ribs with leaves, cut into chunks
- 2 medium carrots, cut into chunks
- 2 medium onions, quartered
- 2 bay leaves
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 8 to 10 whole peppercorns
- 6 cups cold water
Directions
- Place all ingredients in a 6-qt. electric pressure cooker. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 45 minutes. When finished cooking, allow pressure to naturally release.
- Remove chicken; set aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for another use. Strain broth, discarding vegetables and seasonings. Refrigerate 8 hours or overnight. Skim fat from surface.
Nutrition Facts
1 cup: 25 calories, 0 fat (0 saturated fat), 0 cholesterol, 130mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 4g protein.