Arrange the chicken bones and carcasses to your instant pot then add all the vegetables and spices, and fill with water until it reaches the full line. Close your instant pot ensuring the pressure valve is in the closed position. Press the "slow cook" setting and set for 24 hours or more. I did mine for 48 hours (optional). After it is done cooking, open your Instant Pot. Put a colander over a large mixing bowl and pour the chicken broth it. Lift the colander to strain out all the solids and discard them.
If you added some chicken feet, there may have some chicken fat in your broth or stock. If you don’t want the fat, you can wait until it cools and spoon off the fat from the top.
Let the broth cool down before transferring to glass containers or mason jars (I used 28 oz). Fill up to the top if storing in the refrigerator. Fill up to just below the neck if storing in the freezer.
The broth will be kept in the fridge for about 5 to 6 days (just check for spoilage), or 6 months if store in the freezer.
1.) If using a crockpot or slow cooker: Cook on LOW for 24 hours.
2.) Stove Top Instructions: Simmer in your largest stockpot on low for 24 hours.
3.) Substitute 3 to 4 chicken backs if you don’t have chicken carcasses and bones.
4.) You can add dried kelp or kombu to add the umami flavor but this is optional.
Calories: 116kcal | Carbohydrates: 4g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 545mg | Potassium: 177mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1581IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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