Homemade Broth
Ingredients
- Leftover chicken bones
- 3 carrots chopped
- 3 celery stalks chopped
- 1 onion cut in pieces
- 3 cloves garlic chopped
- 2 bay leaves
Instructions
- Put everything in an instant pot and just barely cover with water. Process for 60 min. on high pressure, let natural release and strain. Store in a glass container in the fridge.
Notes
Alternative option: Cook a whole chicken in the Instant Pot
Place vegetables in the bottom of the Instant Pot. Set chicken on top of the vegetables. Fill the pot with water, covering the chicken. Set the Instant Pot to high pressure for 6 minutes per pound of chicken. Let the Instant Pot naturally release. The chicken should reach 165 degrees in the thickest part of the thigh. Remove the chicken and pull the meat off the bone when cool enough, keeping all the bones. Strain the vegetables from the broth. Use the broth and chicken meat to make soup. Place the bones back in the Instant Pot and follow the directions above for a second batch of broth.
*Note - when making broth from a whole chicken, the first batch may not gel. This is because all the gelatin and collagen has not been pulled from the bones. The second batch, made only with bones, should gel.