How to Make Homemade Broth in an Instant Pot: Chicken or Veggie Stock Recipes
If you're tired of buying store-bought broth filled with preservatives and artificial flavors, why not take a more sustainable and flavorful approach by making your own at home? Cooking a whole chicken in an Instant Pot is an easy and economical way to create rich, homemade broth. Whole chickens are often more affordable than buying individual pieces, and they yield a lot more meat and bones for your money.
Start by sautéing onions in a bit of fat (butter, olive oil, or even chicken fat) until they become aromatic and golden. Add garlic and any spices or seasonings you like—think thyme, rosemary, bay leaves, or a pinch of pepper.
For an extra burst of umami, drop in a shiitake mushroom or two; they bring a wonderful depth of flavor that’s hard to replicate.
Then, add your whole chicken (thawed) along with water (enough to cover it or reach the max fill line), and let the Instant Pot work its magic.
Set it to cook on high pressure for 45 minutes, then allow the pressure to naturally release.
Once the chicken is ready, I use tongs and big wood spoon to lift it out of the pot and into a large glass Tupperware. Be careful here, the chicken will be falling apart.
Then I place my fine mesh strainer into my steel bowl that has a pour spout. I pour the broth into the bowl through the sieve. I dump the strained herbs and veggies into the compost pale.
Pour the broth into clean jars and fasten lids while it’s still hot.
You’ll end up with up to four quarts of flavorful broth—perfect for freezing and using later in soups, stews, and risottos. It’s a cost-effective, easy way to stock your freezer with homemade goodness.
*Leave the jars out on the counter to cool for an hour before putting them into the fridge. The following day you can put the jars into the freezer after they have cooled to fridge temp. It is important to let the jars cool slowly or they may crack. When filling the jars, leave a 2 inch head space to prevent the broth from expanding and cracking in the freezer.
For vegetarians or those looking for a plant-based alternative, homemade vegetable broth is just as simple—and just as rewarding!
Save up veggie scraps like carrot peels, onion skins, celery ends, and mushroom stems, and combine them with a hearty handful of mushrooms - fresh or dried (get some of our farm grown dried mushrooms here). *Mushrooms are key here—they add an earthy, umami punch that gives the broth a deep, savory richness.
Simply toss the scraps into the Instant Pot with water, your choice of herbs (parsley, thyme, and bay leaves are great), and season to taste.
After cooking under high pressure for 30 minutes, release the pressure, strain out the veggies, and you’ll have a delicious, nourishing broth ready to use.
Homemade broth gives you total control over flavor and ingredients, and whether you’re cooking for yourself or preparing a meal for others, you can rest assured that what you're serving is wholesome, flavorful, and free from artificial additives.
*Leave the jars out on the counter to cool for an hour before putting them into the fridge. The following day you can put the jars into the freezer after they have cooled to fridge temp. It is important to let the jars cool slowly or they may crack. When filling the jars, leave a 2 inch head space to prevent the broth from expanding and cracking in the freezer.