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 a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on September 4, 2019 Rate PRINT Share Close 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. Cook Mode (Keep screen awake) 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