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Chicken Broth in the Pressure Cooker

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 1 Whole Chicken Bones
  • 1 Medium Onion, cut into large pieces
  • 2 Large Carrots
  • 2 Large Celery Stalks
  • 3 Cloves Garlic
  • 1 tsp Salt
  • 1 tsp Thyme
  • 1 tsp Oregano
  • 1 tsp Black Peppercorns (or Black Pepper)
  • 1 tbsp Vinegar
  • Water

Instructions

  1. Place bones of 1 whole chicken (or approximately 1 1/2 pounds worth) in Crockpot Express or Instant Pot

  2. Add vegetables, seasonings, and vinegar.

  3. Fill with water to Max Line.

  4. Seal lid and set Steam Release Valve to closed. For Crockpot Express, choose Soup option for 30 minutes. For Instant Pot, you can choose Manual, High Pressure, 30 minutes.

  5. Let steam release naturally for 10 minutes before opening Steam Release Valve with a long utensil.

  6. Store broth overnight in refrigerator overnight. Before storing extra in freezer, scrape fat layer off top. Save in freezer safe containers or Ziploc baggies for up to 3 months.