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Milk Street Recipe
Instant Pot
Milk Street Bowtie Instant Pot Chicken Broth

Instant Pot Chicken Broth

1½ hours 10 minutes active, plus cooling

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Instant Pot Chicken Broth

Free

The Instant Pot takes the effort out of homemade broth; our version takes just 10 minutes hands-on time. Chicken wings, which contain ample collagen, yield a rich, full-bodied broth. Use this as a base for passatelli en brodo, or in any recipe that calls for store-bought or homemade chicken broth. Store in an airtight container in the refrigerator for up to five days or freeze for up to a month.

10

Cups

Tip

Don’t forget to allow a 20-minute natural pressure release after cooking is complete. If the steam is released any sooner, the pressure remaining in the pot may cause liquid to spout out of the vent.

1½ hours

10 minutes active, plus cooling

3½ - 4 pounds chicken wings
1 large yellow onion, halved and thinly sliced
2 bay leaves
Kosher salt
Ingredients
  • 3½ - 4

    pounds chicken wings

  • 1

    large yellow onion, halved and thinly sliced

  • 2

    bay leaves

  • Kosher salt

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Reviews
Jovanna K.

This recipe makes an excellent broth! I did add a bit of carrot, celery, and black peppercorns to the pot. So easy too!

Darcy N.

Can you broil and serve the chicken wings afterwards, as suggested in the one hour broth recipe?

Lynn C.

Hi Darcy -

I don't see why not. Go for it!

Best,
The Milk Street Team

David E.

Hi. I was under the impression that homemade chicken stock could be frozen for quite a bit longer than a month. (If not, I'm in trouble.) Is there something about this stock that makes apt to go bad faster?

Lynn C.

Hi David -

We always stay on the conservative side of freezing since we wouldn't want you to make one of our recipes, freeze it, and then be disappointed in the results. That being said, we think this would probably be fine for 3 months or so. Just make sure to cool completely before freezing and store in an airtight container leaving at least 1/2" at the top to account for expansion (if there's more than 1/2", press plastic wrap directly on the surface of the broth and then add the cover of the container to prevent freezer burn). Just keep in mind that the freezer zaps flavor from food so the longer it stays in the freezer the less flavorful it will ultimately be.

Best,
The Milk Street Team

David E.

Lynn C.--if this is really you, you rock. If not, the Milk Street "team" still rocks.

Lynn C.

Hi David -

The Milk Street Team *does* rock! Thanks for your support, David!

Best,
Lynn Clark

Nancy L.

I don't own and Instant Pot but is there a way I could adapt this recipe to use it on either a stove top or slow cooker method and achieve the same result?

Sean C.

Can you do this with frozen chicken? I would assume so. Longer cooking time?

Lynn C.

Hi Sean -

We haven't tested this recipe using frozen chicken so we can't offer guidance on modifying the recipe.

Best,
The Milk Street Team

Ann H.

Can this be pressure canned when finished?

Lynn C.

Hi Ann -

Unfortunately, we did not test canning for this recipe. We would recommend consulting a canning-specific recipe or cookbook for instructions.

Best,
The Milk Street Team

Faith K.

I'm curious if you have done a taste comparison between the instant pot version and one hour version? Thanks!


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Instant Pot Chicken Broth

Get Ready to Cook

10

Cups

1½ hours

10 minutes active, plus cooling

Tip

Don’t forget to allow a 20-minute natural pressure release after cooking is complete. If the steam is released any sooner, the pressure remaining in the pot may cause liquid to spout out of the vent.

Ingredients
  • 3½ - 4

    pounds chicken wings

  • 1

    large yellow onion, halved and thinly sliced

  • 2

    bay leaves

  • Kosher salt

Step 1 of 3

Start

3½ - 4
pounds chicken wings
1
large yellow onion, halved and thinly sliced
2
bay leaves
Kosher salt

In a 6-quart Instant Pot, combine the chicken, onion, bay, ½ teaspoon salt and 2 quarts water.

Step 2 of 3

Fast

Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 1 hour.


When pressure cooking is complete, let the pressure release naturally for 20 minutes, then release any remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.

Step 3 of 3

Finish

Cool for about 30 minutes. Strain the broth through a fine mesh strainer set over a large bowl. Cool to room temperature, then use a wide spoon to skim off and discard any fat on the surface. (Alternatively, once the broth has cooled, cover and refrigerate until cold, then scrape the congealed fat off the surface.)

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