Dad’s Instant Pot Chicken Broth recipe shows how to transform kitchen scraps and leftover carcasses into a flavorful, economical broth.
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Save all your scraps!
When you prepare meals you end up with vegetable bits — the ends of onions, carrot tops, celery leaves and peels — that most people toss. Save those scraps in a freezer bag and use them as the foundation for a rich, inexpensive chicken broth.
Don’t throw that carcass away!
Rotisserie chickens from warehouse stores are convenient and often affordable. After carving the meat for meals, freeze the carcass. Accumulated carcasses are perfect for making broth in the Instant Pot.
Have fresh chicken?
If you buy whole chickens and break them down yourself, save the backbone, carcass and any giblets. Roasting those parts before pressure cooking adds depth and color to the finished broth.
Coat the chicken parts lightly with olive oil and a blend of seasonings, then roast at 350–450°F until nicely browned (about 20–25 minutes) before adding them to the Instant Pot.
Instant Pot Chicken Broth Recipe
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Equipment
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Instant Pot or Electric Pressure Cooker
Ingredients
- 1 Chicken carcass
- 2 cup Vegetable scraps
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Dried basil
- 1 tablespoon Dried oregano
- 1 tablespoon Sea salt
- 1 tablespoon Cracked black pepper
- 1 tablespoon Minced garlic
- 2 tablespoon Olive oil
- Water
Instructions
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If using fresh chicken parts, coat them with olive oil and season with garlic powder, onion powder, sea salt, cracked black pepper, basil and oregano. If using a cooked rotisserie carcass, you can skip roasting and proceed to the Instant Pot.
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Roast the chicken parts at 450°F for 20–25 minutes, until they develop a good brown color.
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Place your saved vegetable scraps — fresh or frozen — into the Instant Pot.
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Add the roasted or raw carcass, then fill the pot with water up to the PCMAX line.
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Stir in 1 tablespoon minced garlic, 1 teaspoon dried basil and 1 teaspoon dried oregano.
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Add salt to taste — Dad typically uses about 1 tablespoon of sea salt for this batch.
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Secure the lid and set the valve to sealing.
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Cook on the Soup/Broth or Manual setting for 30–90 minutes. Shorter times yield a lighter, clearer broth; longer times produce a deeper, richer flavor.
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When cooking finishes, perform a quick release and open the pot.
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Strain the broth through a fine-mesh sieve. You’ll be left with a flavorful, economical chicken broth ready to use or freeze.
Video
Nutrition
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Carbohydrates: 7 g
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Protein: 2 g
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Fat: 3 g
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Sodium: 716 mg
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Looking for another easy recipe?
How about trying Dad’s Easy Meat Sauce recipe?
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