Instant pot Chicken Broth
- 1/2 chicken carcass or bones from roasted chicken
- 1 tsp thyme
- 1/2 tbsp kosher salt
- 1/2 tsp peppercorns
- 1 ½ cup vegetable broth
- 1 bay leaf
- 5 cup cold water
Place all ingredients in instant pot and close the lid.
Secure the lid and cook under “Manual” and “High Pressure” for about 45 minutes.
Select the “Cancel” and release the pressure quickly.
Strain stock and cool and store for later use, or use immediately.
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