Instant Pot Chicken Broth | Christopher Kimball’s Milk Street

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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

Instant Pot Chicken Broth

Free

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

.
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Staples

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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, 1 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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