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How to Make Instant Pot Chicken Broth for (almost) FREE
See how easy it is to make homemade Instant Pot Chicken Broth using kitchen scraps.
Prep Time
5
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
1
hour
hr
35
minutes
mins
Course:
Soup
Cuisine:
American
Keyword:
Instant Pot Chicken Broth
Servings:
2
quarts
Calories:
156
kcal
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
Place frozen kitchen scraps in pot.
Add any extra vegetables (carrots, onions, celery, etc.) to fill pot to 2/3 full (about 3.3 liters for 6 qt pot)
Chop garlic and add to pot.
Add 9 cups water or enough to reach 10 cup mark (for 6 quart Instant Pot)
Lock lid in place. Set valve to "sealing".
Hit the manual button and adjust time to 30 minutes.
Once time is up, allow Instant Pot to release pressure naturally.
Remove lid and allow broth to cool.
Strain broth through fine mesh strainer into a large bowl.
Place bowl with broth in refrigerator and allow to cool completely.
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:
156
kcal
|
Carbohydrates:
12
g
|
Protein:
19
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Sodium:
284
mg
|
Potassium:
812
mg
|
Sugar:
1
g
|
Vitamin C:
1
mg
|
Calcium:
43
mg
|
Iron:
2
mg