The Best Homemade Chicken Broth Ever

I have been making my own chicken broth for years. When I got an Instant Pot, I figured it was time to take advantage of the magic of pressure cooking and stop babysitting the pot on the stove all afternoon. Before the Instant Pot, I always made bone broth - richer flavor, and more mileage out of the chicken (I get to roast it for dinner and then make a pot of stock out of it!). This recipe is not bone broth, but it is undoubtedly the best broth I have ever made.

Ingredients:

• One whole chicken, around 4 lbs.

• 12 whole black peppercorns

• 2 carrots, unpeeled and roughly chopped

• 1 yellow onion, peeled and cut in quarters

• 2 celery stalks with as much leaves as possible, roughly chopped

• 1-2 teaspoons kosher salt

• 1 teaspoon Better Than Bouillon chicken base

Method:

Cut off as much of the chicken skin and fat as you possibly can and discard it. Place the carrots, onion and celery in the bottom of the Instant Pot. Add the chicken, salt, peppercorns and Better Than Bouillon.

Fill pot so it is 3/4 full with water.

Seal the Instant Pot, making sure the valve is set to seal. Set pressure to High for 30 minutes.

Once it is done cooking, allow Instant Pot to de-pressure naturally. DO NOT TRY TO DO A QUICK RELEASE OF PRESSURE. IT IS INCREDIBLY UNSAFE TO DO THIS WITH THAT MUCH HOT LIQUID INSIDE.

Once the pressure has been naturally released, open the pot and strain the soup from the contents of the Instant Pot. It is helpful to strain through a coffee filter or cheese cloth (even an unprinted paper towel) to make sure none of the little bits and pieces transfer to your broth.

Store the chicken broth in the refrigerator overnight, allowing any fats to solidify so you can skim it off.

Remove the breast meat from the chicken and transfer to a medium size bowl, and use two forks to shred. Use this however you like - it makes great chicken salad, meat for chicken noodle soup, or buffalo chicken dip.

Store broth in fridge for up to one week, or freeze for later use.