Go Back
Print

Debs Best Instant Pot Rotisserie Chicken Broth

Nothing is better than a homemade broth. Use your kitchen scraps to make this rich chicken broth with just a few ingredients! 
Course Soup
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8 cups, approx.

Ingredients

  • 3-4 cups vegetable scraps *see note 2
  • 1 Rotisserie chicken carcass
  • 2-3 Bay leaves
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tbps peppercorns

Instructions

Electric Pressure Cooker Instructions (Instant Pot) - See Note 1

  • Put all ingredients in electric pressure cooker, making sure not to go over the max fill line (typically 2/3 full)
  • Cover ingredients with water up to the max fill line
  • Close and seal pressure cooker and set to high pressure for 35 minutes.
  • When cook time is complete, carefully quick release the pressure.
  • Once pressure is completely released, open the pot and let cool slightly. Use wire mesh strainer to separate and toss solids. 
  • Use immediately or store for future use..
    2-3 days in refrigerator 
    2-3 months frozen. 

Traditional Stovetop Instructions

  • Put all ingredients in large stock pan.
  • Cover ingredients with water up to 1-2 inches from top of pot.  This is to keep pot from boiling over.
  • Cook on high heat just until water begins to boil, stirring occasionally to keep ingredients from sticking to bottom of pan. 
  • Put the lid on tilted a little to allow steam to vent. Lower heat to medium or medium low and simmer the broth for 2-4 hours, adding water as needed. The longer you cook the more rich the broth.  
  • Let cool slightly. Use wire mesh strainer to separate and toss solids. 
  • Use immediately or store for future use..
    2-3 days in refrigerator
    2-3 months frozen. 

Notes

  • Note 1: I recommend having a seperate pressure cooker seal for making broth or soups.  The seal tends to retain the smell.  You can purchase replacement seals from Amazon fairly cheap. 
  • Note 2: If you don't have scraps in your freezer, use the following:
    • 2 medium onions, quartered
    • 2 large carrots, cut in large pieces
    • 3 large stalks of celery, cut in large pieces (including leaves)
    • 2 cloves of garlic, chopped or pressed