Instant Pot Chinese Chicken Broth

4.72 from 7 votes

Prep Time5

Cook Time1 10

Pressure Release Time45

Total Time2

Course: Soups and Stocks

Cuisine: Chinese

Servings:

Calories: 38kcal

Author: Kaitlin

2 1/2 pounds chicken drumsticks
8 ounces chicken bones (such as trimmed thigh bones, chicken necks, backs, breast bones, etc.)
3 large slices ginger (1/8 inch thick)
2 large scallions (or 3 small scallions, washed and halved)
12 cups water

Add the raw chicken drumsticks and bones, ginger, and scallions to your Instant Pot. Add 12 cups of water. (We have an 8 qt. Instant Pot. If yours is smaller, scale down the recipe accordingly. Make sure your liquid levels do not exceed the max-fill line.)
Seal the lid of your Instant Pot. Set it to manual high pressure for 45 minutes. Once it beeps, it’s on, but it will take about 15-20 minutes to come up to high pressure, in addition to the 45 minutes of cooking time.
When it’s done, allow the Instant Pot to release pressure naturally for at least 30 minutes and carefully turn the venting knob to “venting” to finish releasing pressure. Alternatively, just let the pressure release gradually until the float valve/pressure indicator drops.
When it’s safe to do so, carefully remove the lid. If you’re using the stock right away, carefully ladle the broth out to ensure it’s clear. If you’re planning on storing it, remove the chicken, let the broth cool, and let the sediment settle. Then transfer it to reusable freezer containers for later use.
The broth will last in the refrigerator for 3-4 days. Freeze for up to 6 months, though it tastes best when used within 3 months.

Recipe makes about 10 cups.