Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot, you can make this in a fraction of the time it would take to do it in a slow cooker.
Ingredients
- 1 rotisserie chicken carcass , 2 pound
- 2 medium carrots , cut into thirds
- 2 stalks celery , cut into thirds
- 1 medium onion , cut in half
- 1 bulb garlic , cut in half
- 1 tablespoon apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 1 large bay leaf
- 10 cups water
Instructions
-
1
Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
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2
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
-
3
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
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4
Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.
Nutrition Facts
Per serving
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