Don’t skip this recipe after you cook a whole chicken or purchase a cooked rotisserie chicken from the supermarket. Save the carcass and bones to make this nutrient- and mineral-packed Chicken Broth that you can use for a soup base in place of store-bought broth.
• Hands-On Time: 10 minutes
• Cook Time: 30 minutes
Yields 6 cups
1 chicken carcass from a whole chicken
2 large carrots, peeled and cut into chunks
2 stalks celery, cut into chunks
1 small yellow onion, peeled and chopped
1 bay leaf
2 cloves garlic, halved
1/2 teaspoon apple cider vinegar
1 teaspoon sea salt
6 cups water
1 Place all ingredients in the Instant Pot®. Press the Manual or Pressure Cook button and adjust time to 30 minutes. When timer beeps, let pressure release naturally until float valve drops and then unlock lid.
2 Use a slotted spoon to remove and discard solids from the broth. Strain the remaining liquid through a fine-mesh sieve or cheesecloth. Refrigerate broth up to 4 days or freeze up to 6 months.