Instant Pot Super Simple Chicken Broth
Servings: 3 litres
- Instant Pot Duo
- 1 Chicken Carcass
- 2 Large Potatoes cubed
- 4 Large Carrots chopped into quarters
- 1 Small Leek chopped into quarters
- 1 Stick Celery halved
- 250 ml White Wine
- 1 Garlic Cloves
- 1 Tbsp Rosemary
- 1 Tbsp Sage
- Salt & Pepper
Place your chicken carcass into the bottom of your Instant Pot. Fill it with your leftover vegetables, white wine and seasoning.
Add water until your chicken and vegetables are covered and you can no longer see them.
Place the lid on your Instant Pot, set it to the soup setting and set the pressure to low. Set the valve to sealing and cook for 2 hours.
Once it has cooked for 2 hours allow it to remain on keep warm for 30 minutes.
Place the contents of the Instant Pot into a clean pillow case and have a bowl below to catch the juice. Squeeze out all the juice into your mixing bowl below.
When fully squeezed what is in your mixing bowl with become your chicken broth. Place it into jars or freeze bags or tins and make sure it is completely cold before you freeze any.
Root vegetables add the best flavour to the chicken broth. Remember that skins are full of flavour, so when possible leave the skins on your vegetables.
Smash your garlic bulbs before placing them in your Instant Pot and then they will mix around and give out a lovely garlicky flavour.
Calories: 209kcal | Carbohydrates: 33g | Protein: 5g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 82mg | Potassium: 959mg | Fiber: 7g | Sugar: 5g | Vitamin A: 14155IU | Vitamin C: 25.5mg | Calcium: 119mg | Iron: 6.2mg