How to Make Chicken Broth in an Instant Pot with Eric Haessler | ATK Cooking School

With an instant pot or multicooker, you can make homemade chicken broth in just over an hour.

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[bradyhayden]

One of my favorite ways to get deep browning on the chicken is throwing them on a cookie sheet in the oven @ 450° for 45-50 minutes. Then you deglaze the fonde off the sheet pan and pour it over into the pot. I love doing it this way. Lots of browning and less hassle :-)

[ericneal]

Since other people are throwing in extra tips let me add mine: before the browning step, boil your chicken wings in water with about two tablespoons of vinegar for about 10 minutes. It'll boil a lot of blood out of the wings while still preserving the collagen and meat. They'll also be hot when they come out of that boiling liquid so the water will evaporate and you'll have dryer tighter skin for the browning process. Also, pressure cook for about 140 minutes. That way, you will get all of the collagen and get a really rich deep broth. Let your pressure cooker release naturally which will take 25 or 30 minutes. You'll end up with a clearer broth / stock. Lastly, if you have one of those expandable colanders, flip it upside down over all of the solids in the pot and then pour everything out through a strainer into your final receptacle. It will also help keep the broth clear and really fresh tasting.

[jeanvignes]

I would use kitchen shears to cut up the wings before cooking. Easier to sautéed and more bone/cartilage exposed to the water for maximum extraction. Chicken backs work great, too.

[nancyleitner]

I do the same thing every time I bring home a rotisserie chicken. I throw all the bones, etc except skin into a basket in my instapot with an onion, 2 bay leafs, one carrot, one celery rib and a tsp of apple cider vinegar and 5 cups of water. Then process for 45 minutes on high. Makes the best bone broth with all the collagen.

[donnapoff]

I make chicken broth (and vegetable broth and garlic broth) in my Instant Pot all the time, and it works great! I like this recipe because it is simple.

I usually add the solids, and then add the water on top. That makes it easier to use a trick I learned from a friend. If you have a large steamer basket for the Instant Pot, you can put the chicken wings in the basket and put the basket in the pot before adding the water. That way, when you are ready to pull everything out, the solids lift out with little effort.

[Dreadnought]

Been making chicken soup and chicken stock for decades, and while I appreciate the InstantPot and pressure cookers in general for their timesaving nature, what I don't like is the inability to get a truly clear stock when using them. You obviously can't skim the "raft" from the sealed pot and even straining with cheese cloth and a chinoise won't give the same clarity that constant attendance will. And it doesn't take four hours to make good chicken stock - it takes about two if you're going for volume. Four if you want a demiglace. Honestly, having done both, for a stock, it's worth the extra effort. For a soup, I will use a pressure cooker and strain.

[trickvro]

This was really informative. And I like Eric's presentational style. He has a nerdy charm. Hope we get to see him again.

[cindyburns]

Thank your for this broth recipe not only is it easy but it also allows me to control the sodium.

[BatPotatoes]

For browning the chicken it might be a better idea to broil all at once on a quarter sheet or roasting pan. Instant pots are amazing but not good for browning.

Lately chicken wings are expensive as hell, I have to disagree about them being cheap. I think the least expensive pre-cut chicken part would be leg quarters

[lindahannan]

I love that recipe. Thankyou he explained everything. So easy on the ears. Will definitely try this one x

[monas.]

Eric is a great teacher…clear, concise, no fluff. Thanks!

[waymor]

Maybe it depends on where you live but per pound chicken wings are the most expensive part where I live. And definitely break down the wings to get more collagen.

[dkatzism]

Honestly, the volume of pot you used to need to make chicken broth at home always deterred me from doing it. With this Instant Pot method and portioning out leftovers for the freezer, I could absolutely see myself doing this. I bet the taste and consistency are spot on.

[cwingert]

Mr. Eric is terrific! I’d be glad to see this gent teach us more!

[mulletATheart]

Love the video. I’ve been doing this for years, and still picked up a few great tips. You might want to check your sources on chicken wings being inexpensive, though.

[carywilson]

Before browning the wings, wouldn't it make more sense to first split each raw wing at each of the two joints? This could allow for more even surface browning, perhaps an increased fond residue and more wings per fry batch...?

[barrygioportmorien]

Chicken wings are not inexpensive. I would section the chicken wings, to more easily get them browned all over. I don't have a pressure cooker, but this looks like a great recipe.

[DrewLambright]

I just save bones and carcass from when I make roast chicken or rotisserie chicken from store. Add all pieces, skin, gelatin to pot. I add celery, carrots, onion with skin (skin adds color), halved head of garlic, fresh parsley, peppercorns, and a splash of apple cider vinegar. The vinegar breaks down the bones and extracts collagen. Cover with water and pressure cook for 90 min. You could do less time.

[musicgirl]

Excellent video showing how to make bone broth. It doesn’t need to be complicated and the instant pot makes it easy. Thank you for a basic recipe using the instant pot.

[TitoTimTravels]

Wings work well, but they are my favorite part to eat, so I rarely use them for stock. I buy whole chickens and cut my quarters for freezing, and later grilling. I use the backbone, and neck for stock (I usually debone the thighs and breasts as well). The neck has lots of great flavor, but is usually too much trouble to eat - perfect for stock. Our whole chickens always have the full neck, and quite often the head. 😎