Instant Pot Chicken Broth (or Turkey)
User Reviews
5
Instant Pot Chicken Broth (or Turkey)
Description
The Instant Pot Chicken Broth is prepared by fitting a broken chicken or turkey carcass inside the pot with quartered onion, carrots, celery ribs, bay leaves, black peppercorns, and a selection of fresh herbs such as parsley, rosemary, thyme, or sage. The pot is filled with water to the fill line, sealed, and cooked on high pressure for 90 minutes. After a natural pressure release of about 30 minutes, the broth is strained through a cheesecloth-lined colander to remove solids and any fat is skimmed off once cooled.
This pressure cooking method efficiently draws flavors and nutrients from the carcass and vegetables, yielding a clear, savory broth with subtle herb and vegetable notes. The relatively short cooking time compared to stovetop simmering delivers a rich base while retaining color and clarity. Using fresh herbs enhances aroma and freshness, while bay leaves and peppercorns provide gentle seasoning.
The broth can be used immediately or stored frozen or refrigerated for later use in recipes that benefit from homemade stock. Adding leftover pan drippings or gravy to the pot before cooking can enrich the broth further. If fresh herbs are unavailable, dried can be used sparingly without significantly affecting result. Leaving onion skins on will darken the broth color but not the flavor.
Ingredients
- chicken carcass or turkey carcass
- 1 large onion quartered
- 2 carrot
- 2 ribs celery
- 2 bay leaf
- 2 teaspoons black peppercorns
- 3 prigs fresh herbs including parsley, rosemary, thyme and/or sage
- water to fill to the fill line
Instructions
- Break the carcass so it fits into the instant pot.
- Add remaining ingredients. Fill to max line with water.
- Seal the Instant Pot and select high pressure for 90 minutes.
- Allow the Instant Pot to naturally release pressure (about 30 minutes).
- Strain broth through a cheesecloth lined colander. Cool and skim any fat.
Notes
- Incorporate leftover pan juices or gravy into the pot before cooking to add more depth of flavor.
- If fresh herbs are unavailable, up to 1 teaspoon of dried herbs can be used instead.
- Keeping the onion skin on darkens the broth color but does not negatively affect the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 21 kcal
% Daily Value*
| Calories | 21 | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 12mg | 1% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 2560IU | 51% |
| Vitamin C | 2mg | 2% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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