Budget-Friendly Instant Pot Chicken Broth

 Chicken broth is a kitchen essential that enhances the flavor of stir-fries, soups, and various dishes.  Making it in an Instant Pot saves time, but a slow cooker works just as well.  To keep costs low, I use leftover chicken bones and vegetables slightly past their prime.  Seasonings can be as simple as salt and pepper or fresh or dried herbs.  For an Asian-inspired flavor, try adding ginger, garlic, and lemongrass.  Once prepared, strain the broth and store it in glass containers with lids.  It can be frozen for up to six months. For convenience, divide it into portions based on your usual cooking needs.

Ingredients:

• 5–6 lbs chicken bones
• Assorted vegetables (carrot, celery, onion, ginger, cabbage, jicama, daikon)
• Seasonings: salt, pepper, and rock sugar
• Other item: 8-quart Instant Pot

Directions:

1.    Wash the chicken bones thoroughly.  Blanch them in boiling water for 5 minutes to remove impurities and excess fat.

2.    Rinse the bones with cold water.

3.    Place the bones and vegetables in the Instant Pot.  Fill the pot with water up to the maximum level allowed.

4.    Secure the lid according to your Instant Pot's instructions.

5.    Pressure cook on high for 1 hour, then allow natural pressure release.

6.    Strain the broth through a sieve.  Line the sieve with a paper towel and strain again for a clearer broth.

7.    Let the broth cool before storing it in containers.  Refrigerate for up to 5 days or freeze for up to 6 months.

Now, you have a rich, homemade broth ready whenever needed!