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Instant Pot Chicken Broth

4 Servings Recipe By

Ingredients

  • 2 pounds Chicken Soup Bones
  • 6 cups Water
  • 1/4 cups Apple Cider Vinegar
  • 1 tablespoon Sea Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 3 Calories
  • 0g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0g Cholesterol
  • 1385mg Sodium
  • 0g Total Carb
  • 0g Fiber
  • 0g Total Sugars (Includes 0g Added Sugars)
  • 0g Protein
  • 0 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Woodhaven Place for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 6 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Add all ingredients to inner pot-taking care not to fill more than 2/3 full.
  3. Lock lid into place and seal steam nozzle.
  4. Set on high pressure and cook for 60 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. Strain broth.
  7. Let cool.
  8. Divide among indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Use in recipes where broth is indicated.

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