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Instant Pot Chicken Broth

A good-quality, gelatin and collagen-rich chicken broth is the first step to a delicious meal. It is not just a base for soups and stews, but can also be used to cook grains and sauces. With a pressure cooker, you'll be surprised by how easy it is to make it!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 0

EQUIPMENT

  • Pressure cooker ; I'm using Instant Pot 6-Quart

INGREDIENTS
 

  • Chicken carcass, raw or leftovers from roasted, as many as you have
  • Chicken feet, as many as your budget can afford
  • Onion, one or two will do, peeled and diced

INSTRUCTIONS

  • Trim off excess fat from the chicken carcass. Snip off the toenails off the chicken feet, and remove any leftover yellow-y skin.
  • Place chicken carcass, chicken feet and onion into the pressure cooker. Add water until the water just covers the ingredients.
  • Cook on high pressure (or Soup/Broth function on the Instant Pot) for 1 hour.

1) For Clear Soup

  • Allow the pressure cooker to release the pressure naturally. Strain and enjoy.

2) For Milky + Concentrated Soup

  • Quick release the pressure cooker by turning the valve. Remove the lid and simmer (or Sauté function on the Instant Pot) for 15 to 30 minutes, until the soup is milky and concentrated to your liking. Strain and enjoy.

Alternative: Whole Chicken Broth

  • Place whole chicken, chicken feet and onion into the pressure cooker. Add water until the water just covers the ingredients.
  • Cook on high pressure (or Soup/Broth function on the Instant Pot) for 15 minutes. Allow the pressure cooker to release the pressure naturally.
  • Remove the chicken and shred the meat. Return the carcass back into the pressure cooker and continue to cook on high pressure for another 45 minutes. Follow (1) or (2) for your desired chicken broth.

Storage

  • Strain the broth into a clean bowl / jug. Let cool to room temperature then chill in the refrigerator overnight.
  • The next day, skim off the fat. If desired, you may simmer the broth to concentrate it. Portion the broth into ice cube trays, ziploc bags and/or containers. Freeze until required.
  • Thaw the broth overnight in the refrigerator, in a microwave, or simply add it directly frozen into pots and reheat until melted, then turn up the heat to bring it to a simmer.

NOTES

  1. There's no need to be exact when making chicken broth. Relax and keep it simple!
  2. If you want absolutely clear chicken broth, use only raw chicken / raw chicken carcass. Rotisserie chicken will brown the broth.
  3. If you have a good relationship with your butcher, have them debone whole chicken for you - save the drumsticks for roasting, and the thigh meat and breast meat for stir-frys. The carcass can go into making the chicken broth.
  4. Save up your rotisserie chicken carcasses! Freeze them in ziploc bag or container until you have a few of them before using them to make chicken broth.
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