Ingredients6 h 25 m servings 117
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.
- Bake in the preheated oven until carcass is browned, about 1 hour.
- Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot(R)). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.
- Cook's Notes:
- The vinegar will soften the bones, and you won't taste it.
- The carrot, onion, and garlic should be washed but unpeeled.
- The tomato will change the color slightly, but will add flavor.
Per Serving: 117 calories; 6.6 6.2 8.2 36 201 Full nutrition
ReviewsRead all reviews 5
One of my favorite things to make in my IP is chicken broth! What used to take hours and come out good, with the IP, It's MUCH LESS TIME and comes out great! This recipe turned out so good, I li...
Beautiful color and wonderful flavor for chicken broth. Made almost as written and loved that it's made in far less time using the Instant Pot! I omitted the salt as I like to freeze the stock i...
Absolutely fantastic. I used no salt so it is healthier. I pressure canned about 6 pints and am using it up fast! I will definitely make more.
I added a bit more salt and added white wine since I had about 1/4 cup sitting in a bottle. Fabulous!