Instant Pot Chicken Broth

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Instant Pot Chicken Broth

Yield

2 quarts

Author

Springer Mountain Farms Kitchen

Prep time

10 Min

Cook time

30 Min

Inactive time

5 Min

Total time

45 Min

Ingredients

• 1 carcass from roasted Springer Mountain Farms Whole Chicken
• 1 yellow onion, quartered
• 2 carrots, broken in half
• 2 stalks celery, broken in half
• 2 cloves garlic, whole
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 1 teaspoon apple cider vinegar
• 8 cups water
• 1/2 teaspoon salt

Instructions

1. Set Instant Pot to sauté mode. Add Springer Mountain Farms chicken bones/carcass and sauté for 2-3 minutes. Press cancel button to turn off heat.
2. Add onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar, and water.
3. Lock Instant Pot lid, close the steam release valve, and set Instant Pot for 30 minutes.
4. After pressure has built and the stock has cooked for 30 minutes, press “cancel” button and allow pressure to reduce. Open steam release valve, and carefully open lid.
5. Strain stock, add salt to taste, place in an airtight container, and refrigerate (up to 3 days) until ready to use. Enjoy!

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