I think I have fallen in love with a Christmas gift. I knew I wanted it, but I had no idea how badly I needed it. Yes, that’s right, I’m talking about the very popular Instant Pot. The people have been clamoring about how great it is, and the people are not wrong. This is one fantastic kitchen gadget that I’m going to put along with my Spiralizer, Microplane Zester, and Vitamix as the must haves in any kitchen.
Instant Pot Instant Chicken/Turkey Broth
1 cooked chicken carcass (or turkey carcass)
8 baby carrots
3 celery stalks, chopped once or twice
1 medium onion quartered (you can leave the skin on if you’d like-experiment!)
1 bay leaf
1 bundle of whatever fresh herbs are on hand, I use oregano, thyme, and sage (or you can use dried herbs, 1 teaspoon each)
2 teaspoons salt
1 teaspoon fresh pepper
1 tablespoon apple cider vinegar
Put chicken or turkey carcass in instant pot.
Fill Instant Pot with water to the 8 cup level, even if the chicken or turkey carcass isn’t fully submerged in water.
Put remaining ingredients in instant pot.
Place and lock lid on Instant Pot and turn venting knob to “sealing.”
Plug in and turn on Instant Pot by pressing “Manual.” The default cooking time will be 30 minutes and “High Pressure” will be lit. Don’t press any other button, and the cooking will begin.
The whole cooking time is a little less than 1 hour. You can open the Instant Pot lid when the silver float valve has descended back down below the surface line of the lid.
Strain broth and serve or store in fridge or freezer.