Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Instant Pot Chicken Broth Be the first to rate & review! By Shira Bocar Shira Bocar Shira is food editor at large for Martha Stewart Living. Editorial Guidelines Updated on September 4, 2019 Rate Print Share Photo: Clive Streeter Prep Time: 10 mins Total Time: 1 hr 40 mins Yield: Makes 2 1/2 quarts Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant. Ingredients 3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips) 2 carrots, cut into thirds 2 stalks celery, cut into thirds 1 onion, skin on and quartered 6 sprigs flat leaf parsley 1 bay leaf 1 teaspoon whole black peppercorns 1 tablespoon kosher salt Directions Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface. Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly. Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months. Cook's Notes An easy way to skim the fat from the chicken broth in step 3 is to refrigerate the broth overnight; the fat will float to the top and solidify, making it easy to take off with a spoon. Originally appeared: Martha Stewart Living, September 2019 Rate It Print