Prep Time:
10 mins
Cook Time:
3 hrs 30 mins
Additional Time:
1 hr 20 mins
Total Time:
5 hrs
Servings:
8
Yield:
8 servings
Ingredients
Directions
Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.
Cook’s Note
This is the basic recipe I make ahead not knowing what it will be used for. If you're making it for a specific meal, add whatever herbs you like.
Nutrition Facts (per serving)
25
Calories
0g
Fat
6g
Carbs
1g
Protein
