top of page

instant Pot Chicken Broth

Homemade Chicken Broth

Don’t forget to check out my Instagram account  – Or give me a follow on Facebook or see what I am pinning on Pinterest or Twitter!

Elevate your culinary creations with our exquisite homemade Instant Pot or Stove Top chicken broth. Crafted by searing a whole chicken to perfection and infusing it with a medley of aromatic spices and vegetables, this rich broth boasts a depth of flavor that enhances any dish. Simmered to perfection and meticulously strained, our chicken broth serves as a versatile foundation for soups, stews, sauces, and more. Elevate your cooking with this exceptional broth, delivering a symphony of tastes in every spoonful.

You Will Need

1 Whole Chicken (4 to 5 pounds)

2 TBSP Oil

2 tsp Onion Powder (divided)

2 tsp Garlic Powder (divided)

2 tsp Oregano (divided)

1 tsp salt (divided)

1/4 tsp pepper (divided)

1 1/2 cups baby carrots

1/2 whole Celery Stock

1 large Onion (Quartered)

10 Cups Water

2 Bay Leaves

Thank you so much for supporting my site

Instant Pot Chicken broth 

Stove Top Directions Below

  1. Prep the Chicken and Vegetables:

    • Rub the outside of the whole chicken with 1 tsp of onion powder, 1 tsp of garlic powder, 1 tsp of oregano, 1/2 tsp of salt, and 1/8 tsp of pepper.

    • Cut the celery stalk into a few pieces.

    • Quarter the large onion.

  2. Sauté Mode:

    • Turn on the Instant Pot and select the "Sauté" mode.

    • Add 2 tablespoons of oil to the pot and let it heat up.

  3. Sauté the Chicken:

    • Carefully place the seasoned chicken in the Instant Pot and sear it on all sides until golden brown. This helps develop flavor in the broth.

  4. Add Vegetables and Spices:

    • Add the baby carrots, celery, and quartered onion to the Instant Pot.

    • Sprinkle the remaining onion powder, garlic powder, oregano, salt, and pepper over the vegetables.

  5. Add Water and Bay Leaves:

    • Pour in 10 cups of water into the Instant Pot.

    • Drop in the bay leaves.

  6. Pressure Cooking:

    • Close and lock the Instant Pot lid.

    • Set the Instant Pot to "Manual" or "Pressure Cook" mode at high pressure.

    • Adjust the cooking time to 25 minutes.

  7. Natural Release and Straining:

    • Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 15-20 minutes.

    • Carefully release any remaining pressure using the quick-release valve.

    • Use tongs to remove the chicken and vegetables from the broth.

  8. Strain the Broth:

    • Set a fine-mesh strainer over a large bowl or another pot.

    • Carefully pour the broth through the strainer to remove any solids and impurities.

  9. Cool and Store:

    • Allow the broth to cool down before transferring it to storage containers.

    • Discard the cooked chicken and vegetables, or you can save the chicken meat for other uses.

  10. Refrigerate or Freeze:

    • Once the broth has cooled, store it in airtight containers in the refrigerator for up to 4-5 days.

​

You can also freeze the broth in freezer-safe containers for longer storage.

Your homemade chicken broth is now ready to use in various recipes!

Canning Recipes

From Scratch Spaghetti Sauce

Southern Chow Chow

Dill Pickles

Storing and rehydrating Shiitake Mushrooms

Chicken Broth 

Thank you so much for supporting my site

Stove Top Chicken broth 

  1. Prep the Chicken and Vegetables:

  2. Follow the same steps as in the Instant Pot version to season the chicken and prepare the vegetables.

  3. Sauté the Chicken:

  4. In a large soup pot or Dutch oven, heat 2 tablespoons of oil over medium heat.

  5. Add the seasoned whole chicken and sear it on all sides until golden brown.

  6. Add Vegetables and Spices:

  7. Add the baby carrots, celery, and quartered onion to the pot.

  8. Sprinkle the remaining onion powder, garlic powder, oregano, salt, and pepper over the vegetables.

  9. Add Water and Bay Leaves:

  10. Pour in 10 cups of water into the pot.

  11. Drop in the bay leaves.

  12. Bring to a Boil:

  13. Increase the heat to high and bring the mixture to a boil.

  14. Simmer:

  15. Once boiling, reduce the heat to low and let the broth simmer gently. Partially cover the pot with a lid to allow steam to escape.

  16. Simmer and Skim:

  17. Simmer the broth for about 1.5 to 2 hours, occasionally skimming off any foam or impurities that rise to the surface.

  18. Strain the Broth:

  19. After simmering, carefully strain the broth through a fine-mesh strainer into a large bowl or another pot to remove solids and impurities.

 

Cool and Store:

  1. Allow the broth to cool down before transferring it to storage containers.

  2. Discard the cooked chicken and vegetables, or you can save the chicken meat for other uses.

  3. Refrigerate or Freeze:

  4. Once the broth has cooled, store it in airtight containers in the refrigerator for up to 4-5 days.

  5. You can also freeze the broth in freezer-safe containers for longer storage.

  6. Your homemade chicken broth made on the stovetop is now ready to enhance your recipes!

Thank you so much for supporting my site

Freezing your homemade chicken broth in Ziplock bags is a convenient
way to store and preserve it for future use. Here's how to do it:

​

Materials Needed:

  1. Prepared and strained chicken broth

  2. Gallon-sized Ziplock freezer bags (or quart-sized, depending on your preferred portion size)

  3. Permanent marker or freezer-safe labels

Steps:

  1. Cool Down the Broth:

  2. Allow the chicken broth to cool to room temperature or slightly warm before proceeding. It's important to avoid putting hot liquids directly into freezer bags.

Portion the Broth:

  1. Decide on the portion sizes you'd like to freeze. You can choose to freeze the broth in batches that match your typical recipe needs. (I normally do mine in 1 or 2 cups per bag.)

Fill the Bags:

  1. Place the Ziplock bags in a sturdy container or large measuring cup to provide stability while filling.

  2. Carefully ladle or pour the cooled broth into the ziplock bags, filling them to your desired portion size. Leave some space at the top to allow for expansion during freezing.

Remove Air and Seal:

  1. Gently press down on the bag to remove as much air as possible before sealing it. This helps prevent freezer burn and ice crystals from forming.

  2. Seal the ziplock bag tightly, ensuring it's securely closed.

Label the Bags:

  1. Use a permanent marker or freezer-safe labels to write the date and a brief description on each bag. This helps you keep track of when the broth was made.

Lay Flat for Freezing:

  1. Lay the filled and sealed ziplock bags flat on a baking sheet or tray to freeze. This allows them to freeze evenly and saves space in your freezer.

Freeze the Bags:

  1. Place the baking sheet with the ziplock bags in the freezer.

  2. Once the broth is frozen solid, you can remove the baking sheet, and the flat bags can be stacked or stored upright in your freezer.

Thaw and Use:

  1. When you're ready to use the frozen chicken broth, you can either thaw it in the refrigerator overnight or place the sealed bag in a bowl of cold water to speed up the thawing process.

  2. Once thawed, the chicken broth is ready to be used in your favorite recipes.

​​

By following these steps, you'll have conveniently portioned and labeled bags of homemade chicken broth ready to enhance your cooking whenever you need it.

bottom of page