Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.

Martha Stewart Living, September 2019


Credit: Clive Streeter

Recipe Summary

10 mins
1 hr 40 mins
Makes 2 1/2 quarts


Ingredient Checklist


Instructions Checklist
  • Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.

  • Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.

  • Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

Cook's Notes

An easy way to skim the fat from the chicken broth in step 3 is to refrigerate the broth overnight; the fat will float to the top and solidify, making it easy to take off with a spoon.