Clear Chicken Broth, Instant Pot

also called instant pot chicken broth · pressure cooker chicken stock · instant pot chicken stock · pressure cooker chicken broth · quick chicken soup · jewish penicillin · soup base

Also written for the plain way (3 to wash).

The table

3 lb(1.35 kg; a whole boiling fowl is better if you can find one)chicken backs and wingscover with cold water, aromatics in, lock the lidcook at high pressure 45 minwait out the natural release 25 min, strain without pressingstand 20 min, lift the fat, salt to taste
3 qt(2.8 L)cold water
2 large(halved, skin on for colour)yellow onion
3carrots
3 ribscelery
1parsnip
1/2 bunchfresh dill
1/2 bunchflat-leaf parsley
1bay leaf
1 tspblack peppercorns
1 Tbs(to taste)kosher salt
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1cover with cold water, aromatics in, lock the lid

4stand 20 min, lift the fat, salt to taste

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 30 min1 of 4 steps gives no time
Needs you
none given
If you get it wrong
Forgiving — a sealed pot cannot be skimmed, so it is all decided before the lid closes; strain without pressing or it comes out cloudy
What you'll wash
Three things — the Instant Pot, a fine sieve, a tall jug to lift the fat off in
Does it keep
4 days — it sets to a jelly if the bones were good, and the fat caps it, which is what keeps it clean

  1. cover with cold water, aromatics in, lock the lid

    not timedfrom the start

  2. cook at high pressure 45 min

    45 minwalk awayfrom the start

  3. wait out the natural release 25 min, strain without pressing

    25 minwalk away45 min in

  4. stand 20 min, lift the fat, salt to taste

    20 minwalk away1 hr 10 min in

You'll need Instant Pot

Goes with

See how it is written
>> title: Clear Chicken Broth, Instant Pot
>> category: Soups
>> tags: chicken, broth, instant pot, pressure cooker, deli, make-ahead
>> counters: Instant Pot
>> aka: instant pot chicken broth, pressure cooker chicken stock, instant pot chicken stock, pressure cooker chicken broth, quick chicken soup, jewish penicillin, soup base
>> servings: 8
>> dish: chicken-broth
>> kit: Instant Pot
>> pairs-with: matzo-ball-soup, schmaltz, chicken-noodle-soup
>> time: 1 hr 50 min
>> slack: forgiving — a sealed pot cannot be skimmed, so it is all decided before the lid closes; strain without pressing or it comes out cloudy
>> washing-up: the Instant Pot, a fine sieve, a tall jug to lift the fat off in
>> keeps: 4 days — it sets to a jelly if the bones were good, and the fat caps it, which is what keeps it clean

>> step: cover with cold water, aromatics in, lock the lid
Cover @chicken backs and wings{3%lb}(1.35 kg; a whole boiling fowl is better if you can find one) with @cold water{3%qt}(2.8 L) in the #Instant Pot{} and put @yellow onion{2%large}(halved, skin on for colour), @carrots{3}, @celery{3%ribs}, @parsnip{1}, @fresh dill{1/2%bunch}, @flat-leaf parsley{1/2%bunch}, @bay leaf{1} and @black peppercorns{1%tsp} in with them.

>> step: cook at high pressure 45 min
Lock the lid on @&(~1)pot{} and ~pressure cook{45%min} at high pressure.

>> step: wait out the natural release 25 min, strain without pressing
Let @&(~1)pot{} ~natural release{25%min} until the pin drops, then strain through a fine sieve without pressing on the solids.

>> step: stand 20 min, lift the fat, salt to taste
Let @&(~1)strained broth{} ~stand{20%min} in a tall jug until the fat rises in a clear yellow layer, then spoon it off. Season with @kosher salt{1%Tbs}(to taste).