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Instant Pot Chicken Broth (or Stock)

Prep Time 20 minutes
Cook Time 1 hour
Natural Release Time 30 minutes
Total Time 1 hour 50 minutes
Servings 10
Author Margaret Bose Johnson

Equipment

  • Instant Pot or slow cooker

Ingredients

  • 1 large raw chicken carcass or bony chicken parts - wings, backs, necks, 1½-2 lbs (700-900gms), or use 2 carcasses from rotisserie chickens
  • 1 large onion
  • 1 large or 2 medium carrots
  • 2 stalks celery or a chunk of celery root celeriac
  • 2 bay leaves
  • 1 teaspoon whole black peppercorns
  • 10 cups (2.4 litres) water

optional:

  • 1 to 2 teaspoons fine sea salt
  • 2 or 3 dried shiitake mushrooms
  • 1 or 2 star anise pods
  • a handful of parsley stems or other herb or vegetable scraps

Instructions

  • Cut the onion in halves or quarters (no need to peel, unless there is mould). Cut the carrots and celery into 2-inch lengths (no need to peel the carrots).
  • Place all the ingredients into the Instant Pot.
  • Seal the lid and turn the vent to the 'Sealing' position.
  • Set the Instant Pot on 'Manual' Mode ('Pressure Cook' on newer models) to High Pressure and set the time to cook for 60 minutes (set it to 90 to 120 minutes if you wish to make stock). When it is finished, don't touch it, just allow it to naturally release its pressure for 30 minutes, then turn the vent to the 'Venting' position and open the lid.
  • Scoop out the larger pieces of carcass with a slotted spoon or straining spider and put them into a colander set over a large pot or bowl. Pour the contents of the Instant Pot insert into the colander to drain. Pick off any bits of meat from the bones, if desired, to use in a soup or on sandwiches. Discard the rest of the contents of the colander.
  • If you'd like a clearer broth, strain it once more through a fine meshed strainer lined with a clean tea towel, muslin, or several layers of cheesecloth.
  • Allow the broth to cool, then use it or pour it into containers with lids. If freezing, leave enough headspace for expansion when frozen. The broth can be refrigerated for up to 1 week or frozen for up to 1 year.
  • Makes 10 cups or more.

Notes

You can use the carcass and bones from a raw chicken. Augment it with some wings, backs, or necks if you have them, or even other more meaty pieces (bony pieces will give the best flavour). You can also use the carcass and any bones from cooked chicken or turkey. If using rotisserie chicken, it's best to use the carcass and bones from two chickens, since they are smaller.
*How to Make Chicken Broth or Stock in the Slow Cooker: Use 12 cups of water, or fill the slow cooker up to 2 inches from the top. Cook on low for 8 to 10 hours for broth, 12 to 24 hours for stock.
For Bone Broth: If you wish to make bone broth, it's best to use a slow cooker. Add 1 to 2 tablespoons white wine vinegar or apple cider vinegar, or 2 tablespoons white wine, or half of a lemon with the peel, and cook on low for 12 hours or up to 48 hours. If you are cooking the bone broth for at least 24 hours, you can get a great broth without the addition of an acid as the long cooking time will help to extract nutrients.