Ingredients

The following ingredients have 1 Servings
  • 1 tbsp. oil
  • 1 cup celery ((sliced))
  • 1 cup carrots ((sliced))
  • 1/2 cup yellow onion ((chopped))
  • 4 medium garlic cloves
  • 1 medium chicken carcass ((whatever size will fit in your IP))
  • 1 tbsp. dried parsley
  • 1 tsp. dried marjoram
  • 1 1/2 tsp. dried rosemary
  • 1 tsp. dried thyme
  • 1/2 tsp. dried tarragon
  • water

Instruction

  • Put the oil in the instant pot insert and press the Saute button.
  • To the pot add the celery, carrots, onion and garlic. When they have sauteed for about 1 to 2 minutes, add the chicken carcass and the herbs. Stir well. Turn off the IP.
  • Add however much water will fill your IP insert 2/3 of the way full (see notes above).
  • Place the lid on securely and close the vent.
  • Press the Manual button and adjust it to 30 minutes.
  • Do a natural release when the 30 minutes is up. This will take about and additional 15-20 minutes. (i.e. - do not open the vent for a "quick release"). Just leave it alone for the extra time so the steam can release naturally on it's own.
  • Open your lid carefully. Season the broth with salt and pepper to your liking.
  • Place a large mesh colander over a large pot and pour the entire contents of the IP insert through the strainer. Life the strainer out and you should be left with a pot of beautifully seasoned chicken broth.
  • Divide the broth into food safe containers and store in the fridge up to 3 days or freezer up to 6 months.