Instant Pot Slow-Cooked Chicken and Broth
This is the simplest of methods for making chicken broth and tender, juicy chicken at the same time. The Instant Pot makes stewing meats so convenient! By this method, which I just think of as rather lazy cooking, there will be chicken skin for those who like it, and bones for bone broth after.
Servings 8 servings
- 1 chicken organic, about 4 ½ pounds
- 1 quart filtered water
- 1 tablespoon apple cider vinegar or lemon juice
- ½ teaspoon sea salt
- ½ teaspoon mixed herb seasoning like Trader Joe’s 21 seasoning salute
Remove the chicken from its wrapping and pull out any giblets.
Place the chicken with breast side down in the Instant Pot.
Pour the quart of water into the pot.
Dribble the vinegar over the chicken and into the water.
Sprinkle the salt and herb-pepper blend over the chicken.
Cook in the Instant Pot for 8 hours on Normal Slow-Cook setting.
Allow to cool at least 30 minutes.
Pour off the broth (I use a Mason Jar) – this will allow the chicken to cool faster so that you can debone it. There should be just over 1 quart of broth of this “first broth” as well as 5 cups dark meat and 5 cups white meat.
The meat should separate easily from the bones and connective tissue. If not, or if you are using a Crock Pot rather than an Instant Pot, you may need to adjust the cooking time.
Could you pressure-cook the chicken instead? I have seen numerous recipes that describe how to do this. We prefer the texture of the slow-cooked meat, and the ability to throw the bones back in the pot to slow-cook for bone broth.