Chicken Broth with Bay Leaves

Serves 4 in about 1 hour. A pressure cooker recipe built around carrots and garlic smashed.

Ingredients

• 1 leftover chicken carcass (or chicken bones you have saved and frozen)
• 1 large yellow onion, quartered
• 3 medium carrots, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 small bunch parsley
• 1 teaspoon salt (more or less to taste)
• Water (enough to cover ingredients in pot)

Method

1. Tip in all ingredients to the pressure cooker pot and cover with water. Don't go over the max fill line of the pot.
2. Close the lid and set the steam release knob to the Sealing position.
3. Press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure. The pot will take several minutes to come to pressure.
4. When the cook cycle has finished, turn off the pot and let it sit undisturbed for at least 20 minutes (20 instant natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.
5. When the pin in the lid drops back down, open the lid.
6. At this point Place a strainer/colander into a large bowl. Then pour the contents of the pot into the strainer.
7. Lift out the strainer from the bowl and discard the bones/veggies.
8. Have your clean jars with lids, or freezer zip-closure baggies ready. A funnel is helpful, as is a 1-cup measuring cup.
9. Fill the jars or baggies with broth, close them, and store in the refrigerator for up to a 5 days, or freeze* for up to 6 months.
10. Plate a hot mug of broth, or use in any recipes that require chicken stock or broth.

More instant pot ideas are in the instant pot collection.