Image by Damir Spanic

babushka's chicken broth recipe (pressure cooker)



Why an Instant Pot?

It's not just a pressure cooker - it's a multi cooker with a range of functions.

It's electric which means it's safe and less scary.

Makes meals much faster. What would take a slow cooker six hours can be done in one, allowing us to reduce the histamine content considerably too.

Super easy clean up, and the big one...

A stainless steel insert which means no icky non-stick coating.

I have the 5.7L/6-quart Duo which is the perfect size for a 3-4 person family.




1 whole chicken (or 2 bags of chicken wings) - preferably organic and free range
1 carrot, sliced
1 stalk celery, sliced
1 brown onion, quartered OR 1 leek, finely sliced
1 parsnip, sliced
2 sprigs fresh parsley with stalks
2T fresh dill with stalks
8-10 black peppercorns
2 teaspoons sea salt

  • In the inner pot add the vegetables on the bottom, and place the chicken on top.

  • Add 2 litres/eight cups of cold water.

  • Set the SAUTE function to HIGH and skim the foam from the surface as broth heats.

  • Add herbs and seasoning.

  • Secure the lid tightly and make sure the vent is set to SEALING.

  • Switch to PRESSURE COOKER and make sure it's on HIGH.

  • Set timer for 45 minutes, turning off the KEEP WARM function.

  • Once the cycle has ended, use the QUICK-RELEASE function to release the pressure quickly.

  • Once the pressure has been released and the button is again depressed, carefully remove the lid and allow the broth to cool.

  • When it's just warm, strain the broth through a sieve into large glass jars, making sure not to fill past 75% if you will be freezing as liquid expands when frozen. Reserve chicken meat to add to a soup or other meal.

  • I recommend leaving the fat on the broth as this adds flavour and nutrients however if you do skim it off, I suggesting putting it into a small container and using it to fry with.

  • Once cooled to room temperature, refrigerate or freeze immediately.

  • Broth can be refrigerated up to 5 days if there is a layer of fat on top (3 days if not) or frozen up to six months. Always reheat to a rolling boil.



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