Nourishing Instant Pot Chicken Broth.
Equipment
- Instant Pot or any pot, just simmer it on low for 2-6 hours, adding water as needed
Ingredients
- 1 lb chicken drumsticks, leg quarters, or chicken wings
- 2 celery stalk, roughly chopped
- 2 carrots, roughly chopped
- 1 yellow onion, quartered
- 1 head of garlic, cut in half
- 4 sprigs fresh thyme
- 1 handful flat-leaf parsley
- 1 tbsp apple cider vinegar
- 2 bay leaves
- 1 tsp peppercorns
- sea salt to taste
- 2 cups vegetable scraps: kale stems, leeks, mushrooms, cabbage core, zucchini, green beans. optional
- 1 parmesan rind optional
Instructions
- Add all the ingredients to an instant pot insert.
- Fill the insert with filtered water up to PC Max 1/2 fill line. Seal the valve.Pressure cook on high for 45 minutes. Let it release pressure naturally. Then remove the lid, take the chicken out and remove the meat from the bones. Return the bones to the broth and pressure cook again for another 30 minutes - 1 hr depending on how rich you want the broth to be.
- After pressure cooking, let the broth cool, then store it in glass jars or silicone ice cube molds for freezing.