Instant Pot Chicken Broth
Servings: 13 cups
Ingredients
- 1 chicken bone carcass
- 1 onion quartered
- 3 medium carrots cut into small sticks
- 1 cup fresh parsley leaves and stalks
- 1 tsp salt
- 14-16 cups water
Instructions
- Place chicken bones and vegetables in instant pot.
- Add enough water so the bones are covered and add salt.
- Put the lid on and set to locked position.
- Set instant pot to high on the manual setting for 2 hours.
- When the broth is done cooking, carefully turn the valve to release and depressurize.
- Once all the pressure is released open the lid and take the inner pot out to let the broth cool for about 20-30 minutes.
- Strain the broth through a colander or into a large pot to remove bones and vegetables.
- Cover and put in the fridge for several hours or overnight.
- Once broth has completely cooled skim the fat of the top and divide into ziplock bags or containers and store in the freezer.