Description
Learn how to make a flavorful and nutritious chicken broth using your Instant Pot in this easy recipe. Roasting the vegetables and chicken thighs beforehand adds a depth of flavor that will elevate your soups, stews, and other dishes.
Ingredients
Scale
For Roasting:
- 4 Medium Chicken Thighs
- 3 Celery Stalks, Cut Into 3-inch Pieces
- 3 Large Carrots, Trimmed & Cut Into 3-inch Pieces
- 2 Medium White Onion, Peeled & Cut Into Quarters
- 2 Medium Ripe Tomatoes, Halved
- 2 Teaspoons Olive Oil
- Salt & Pepper
For Broth:
- 3 Bay Leaves
- 2 (1-inch) Pieces Peeled Fresh Ginger
- 1 Lemon, Halved
- 1 Hot Chili Pepper (Optional)
Instructions
- Preheat Oven: Preheat oven to 425 degrees F.
- Roast Vegetables: Spread out chicken, celery, carrots, onion, and tomatoes on a foil-lined baking sheet. Drizzle with olive oil, season, and roast for 30 minutes.
- Prepare Instant Pot: Add roasted ingredients to the Instant Pot along with bay leaves, ginger, lemon, and chili pepper. Fill with water to the maximum level.
- Cook in Instant Pot: Seal the Instant Pot and cook on Manual Mode for 40 minutes. Allow for natural pressure release.
- Strain Broth: Line a colander with cheesecloth over a bowl. Remove chicken and vegetables, then strain broth through the cheesecloth.
- Store: Divide broth into containers and cool before refrigerating or freezing.
Notes
- This broth can be stored in the refrigerator for up to 3 days or frozen for later use.
- Feel free to customize the broth by adding your favorite herbs and spices.
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 4g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg