Instant Pot Chicken Stock (Bone Broth)

Chicken Broth Recipe

Ingredients:

• 2 medium onions
• 2 stalks celery, with leaves
• 2 medium carrots
• 2 cloves garlic
• 2 pounds chicken carcass
• 2 bay leaves
• 2 tablespoons soy sauce
• 1 tablespoon cider vinegar
• 2 teaspoons whole black peppercorns
• teaspoon dried marjoram
• teaspoon dried thyme
• 8 cups water (or as needed)

Directions:

1. Without peeling or trimming any ends, prepare the vegetables: roughly chop the onions, slice the celery and carrots, and smash the garlic cloves.
2. Place the chicken carcasses into a 6-quart multi-functional pressure cooker (like an Instant Pot). Add the onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack the ingredients down.
3. Pour enough water into the cooker to reach the maximum fill level. Close and lock the lid of the cooker.
4. Select high pressure on the cooker according to the manufacturers instructions. Set the timer for 2 hours. Allow 10 to 15 minutes for the pressure to build up.
5. Once the cooking time is up, use the natural release method to release the pressure, following the manufacturers instructions. Let it sit for 45 minutes.
6. Unlock and remove the lid. Use a mesh strainer to strain out the solids from the liquid. Let the broth cool, and if you prefer, remove the solidified fat layer from the top.

Nutrition Facts (per serving):

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.