Instant Pot Chicken Broth
This homemade gluten-free chicken broth is guaranteed to take your soups, sauces, and all kinds of recipes to a whole new level!
- 1 whole (5 pounds) organic chicken without giblets.
- A fistful parsley
- 1 small onions
- 4 cloves garlic (small)
- 1 large celery rib
- 2 tbsp whole pepper corns
- 1 bay leaf
- 2 tbsp sea salt
- 2 carrots (Large chunks)
Add the chicken to your Instant Pot. Add veggies.
Add the bay leaf and pepper corn.
Fill with cold water to the maximum fill line on the pressure cooker insert
Lift the chicken out of the broth. Set it aside. Shred the meat if you would like to usefor other recipes. Strain the broth of all vegetables.
Use broth to cook desired recipes or allow to cool off before storing in the freezer
To get a richer and thicker stock, add the bones back to the instant pot and cook for 30minutes