Instant Pot Chicken Broth

This is the ultimate instant pot chicken stock that you can add as a base for soup as well as many other recipes. It is going to be a staple in your cooking I guarantee it.

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Course: Soup

Cuisine: Instant Pot

Keyword: Instant Pot Chicken Broth

Prep Time: 10

Cook Time: 45

Natural Release of Pressure: 30

Servings: cups

Calories: 65kcal

Equipment

Instant Pot

Ingredients

2 lbs Chicken wings or chicken parts, such as back bones, necks or wing tips
1 garlic clove
1 ear corn cut into three pieces
½ white onion sliced
2 celery stalks with leaves
2 carrots cut into thin slices
1 bunch of cilantro about 9 stems
8 cups water
2 teaspoons salt
½ teaspoon pepper
1 bay leaf

Instructions

Wash the vegetables and cut them into thin slices. Cut the corn into three pieces.
Place the chicken wings (or parts) in the Instant Pot.
Next add the garlic, corn, onion, celery, carrots and cilantro. Pour the water on top. Add the salt, pepper and bay leaf. Stir everything together.
Close the lid of the Instant Pot and point the vent valve toward sealing. Cook on high pressure for 45 minutes.
When the cook time is up, allow the pressure to naturally release for 30 minutes. Then, open the vent to release remaining pressure.
Strain the broth and discard the solid ingredients. ***If you would like to enjoy a cup of the broth immediately, you could add the the cooked carrots, celery, onion and corn back into it.

Nutrition