How to Make Instant Pot Chicken Broth for (almost) FREE

  Did you know that you can make homemade nutrient dense bone broth for almost FREE in your Instant Pot?? All you need to do is keep a gallon bag in the freezer and fill it with scraps. The best things to save are chicken bones/chicken carcass, carrot peels, onion peels, garlic peels and celery ends/leaves. Once your bag is full then you can whip up a batch of homemade broth for (almost) free! I say almost because you may need to add a few fresh veggies to fill the pot.

  The cooking time for this recipe is only 30 minutes, but it takes quite of bit of time (probably an hour total) to come to pressure and then to release pressure naturally since the pot is so full. This recipe makes 2 quarts and I like to freeze mine in these freezer safe containers that I get from Amazon. They are great if you make things like chicken broth, freezer jam or homemade tomato sauce a lot like I do.

  Also, you don’t want to fill your Instant Pot more than 2/3 full. I have the 6 quart pot so that means I won’t fill it past the 10 cup or 3.3 liter marks. If you have the larger Instant Pot then you can obviously make more.

Instant Pot Chicken Broth

makes 2 quarts in the 6 quart Instant Pot

1 gallon bag of kitchen scraps (chicken bones/carcass, carrot peels, onion peels, celery ends, garlic scraps, etc.)

additional fresh chopped vegetables as needed to fill Instant Pot to 2/3 full

2-4 cloves fresh garlic

9 cups water

salt to taste

Step 1: Place frozen kitchen scraps in pot.

Step 2: Add any extra vegetables (carrots, onions, celery, etc.) to fill pot to 2/3 full (about 3.3 liters for 6 qt pot)

Step 3: Chop garlic and add to pot.

Step 4: Add 9 cups water or enough to reach 10 cup mark (for 6 quart Instant Pot)

Step 5: Lock lid in place. Set valve to “sealing”.

Step 6: Hit the manual button and adjust time to 30 minutes.

Step 7: Once time is up, allow Instant Pot to release pressure naturally.

Step 8: Remove lid and allow broth to cool.

Step 9: Strain broth through fine mesh strainer into a large bowl.

Step 10: Place bowl with broth in refrigerator and allow to cool completely.

Step 11: Once broth is cooled, skim the fat off of the top. Salt to taste if desired. Place in air-tight containers and refrigerate up to 3 days or freeze immediately for later use.

Nutrition

Calories

33 cal

Fat

1 g

Carbs

3 g

Protein

1 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 2 quarts

How to Make Instant Pot Chicken Broth for (almost) FREE

5 minPrep Time

1 hr, 30 Cook Time

1 hr, 35 Total Time

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Ingredients

• 1 gallon bag of kitchen scraps (chicken bones/carcass, carrot peels, onion peels, celery ends, garlic scraps, etc.)
• additional fresh chopped vegetables as needed to fill Instant Pot to 2/3 full
• 2-4 cloves fresh garlic
• 9 cups water
• salt to taste

Instructions

1. Place frozen kitchen scraps in pot.
2. Add any extra vegetables (carrots, onions, celery, etc.) to fill pot to 2/3 full (about 3.3 liters for 6 qt pot)
3. Chop garlic and add to pot.
4. Add 9 cups water or enough to reach 10 cup mark (for 6 quart Instant Pot)
5. Lock lid in place. Set valve to "sealing".
6. Hit the manual button and adjust time to 30 minutes.
7. Once time is up, allow Instant Pot to release pressure naturally.
8. Remove lid and allow broth to cool.
9. Strain broth through fine mesh strainer into a large bowl.
10. Place bowl with broth in refrigerator and allow to cool completely.
11. Once broth is cooled, skim the fat off of the top.
12. Salt to taste if desired.
13. Place in air-tight containers and refrigerate up to 3 days or freeze immediately for later use.

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