If you have an electric pressure cooker (like an Instant Pot), there’s just no reason not to make your own chicken broth. I’m all about Air Fryer Buttermilk Brined Lemon Garlic Chicken. Get a little more out of that chicken by saving the bones in the freezer and make some broth when you have some time!
Adapted from Budget Bytes.
- Chicken carcass
- 1 yellow onion
- 1-2 celery stalks
- 1-2 carrots
- 2 cloves garlic
- 2 bay leaves
- 1 tsp pepper (or to taste)
- 1 tsp salt (or to taste)
- Water (see instructions)
- Press the Sauté button and allow the pot to warm. Add the chicken carcass pieces to the liner pot and sauté for 2-3 minutes, or until browned and pieces begin to stick to the bottom of the pot. Press the Cancel button.
- Cut the ends off the onion, then cut it in half or into quarters. Remove any of the papery skin if it has dirt on it, otherwise leave the skin on. Scrub the carrots and celery. Cut them in half so they fit easily within the pot. Peel the garlic cloves and add them to the pot with the bay leaves, salt, and pepper.
- Pour water over the contents of the pot (do NOT fill past the max line). Lock the lid into place, close the steam release valve, and press the “manual” button. Cook at high pressure for 30 minutes.
- Natural pressure release until the pin drops. If you try to quick release, you could end up with a huge mess all over your kitchen. Trust me.
- Place a fine wire mesh strainer over a large bowl, then ladle the stock into the bowl through the strainer to catch any pieces. When the level gets too low to ladle, remove the large pieces and carefully pour the remaining liquid through the strainer. Taste the stock and add salt if needed.
- Place the stock in an airtight container and refrigerate until completely cool. Keep the stock refrigerated and use within three days, or freeze for longer storage.