Ever wonder if a Clean Eating Instant Pot Chicken Broth recipe would be possible? It totally is and it’s super easy!
If you own an Instant Pot, you are probably aware of the IP craze that has hit this country (and others), and for good reason! Few appliances can help you cook a delicious meal in under 30 minutes the way an IP can.
The Instant Pot has ushered in a new wave of pressure cooker users thanks to it’s safety features and easy-to-use buttons. It’s no wonder pressure cooking is taking off the way it is these days!
Here’s the key though. The maximum fill line in your instant pot isn’t actually for the pressure cooker function. It’s for other functions like slow cooking. With pressure cooking, you only want to fill the pot 2/3 of the way with liquid, no matter what size you have. For this particular recipe, the water is the only thing you will adjust for this recipe based on the size of your IP. Everything else will stay the same. So figure out what 2/3 full is on your IP and follow the recipe as instructed.
If you need some ideas for recipes that use chicken stock/broth, check out my recipes here: Chicken Broth Recipes
Clean eating Instant Pot chicken broth or stock is great to have on hand in the freezer. It’s an easy way to ensure you can always make a quick meal when you need to. Soups, stews, or even just warm broth when you’re feeling under the weather are always just one pot away when you have the broth or stock already made. So stock up! You won’t regret it!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
CLEAN EATING INSTANT POT CHICKEN BROTH RECIPE:
This delicious broth is quick to make thanks to your Instant Pot. You'll have delicious broth for soups and stews in 30 minutes!
- 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
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.