There’s a whole lot of scumbaggery on the Internet, but I’m happy to wade through it as it’s also a place where people share ideas, especially on food. Without it, we’d be stuck with cookbooks, food magazines and radio shows where only the most notable industry folk present their voices. Home cooks like me would have no say.
The amount of information to create anything is infinite on the Internet, but to make something similar to my mom’s Chinese chicken broth, I patched together ingredients from various recipes to create something nostalgic with far less effort thanks to the Instant Pot.
This chicken broth isn’t nice, transparent and clean. In fact, it is dark, cloudy and mean. It may be because I’m not cooking it low and slow, but pressured and fast. Sorry, I simply have no patience to babysit anything. Efficiency is my philosophy!
If you like this Instant Pot Chicken Broth recipe, give these other Instant Pot recipes a try:
Mushroom and Chicken Porridge (北菇滑雞粥)
Preserved Egg and Pork Loin Porridge (皮蛋瘦肉粥)
Instant Pot Chicken Broth
- Yield: 8 to 10 cups 1x
- Category: Essentials
- Method: Instant Pot
- Cuisine: Chinese
Description
This chicken broth isn’t nice, transparent and clean. In fact, it is dark, cloudy and mean. But it’ll taste like your mom’s Chinese chicken broth with far less effort!
Ingredients
- 2 pounds of chicken necks or 4 chicken breasts
- 1 pound of chicken feet
- A handful of chicken bones, not the carcass (optional)
- 2-inch knob of ginger, sliced
- 2 teaspoons of black peppercorns
- 8 large dried shiitake mushrooms, rehydrated and washed
- 1 white onion, diced
- 3 cloves of garlic, crushed
- A handful of cilantro stems
- 2 bay leaves
- Filtered water
- Salt to taste
Instructions
BREW IN A 6-QUART INSTANT POT
- Fill ‘er up. Add all of the ingredients except for the salt into the Instant Pot. Fill the pot to the max line with filtered water.
- Let the pot get busy. Close and lock the lid, then turn the venting knob to the sealing position. Select the Soup mode which should cook at high pressure for 2 hours. Deselect the Keep Warm setting and then let the appliance do the work. Once done, allow the pressure to naturally release.
- Finishing touches. Open the lid and strain the broth of its ingredients using a fine mesh sieve or cheesecloth. Enjoy immediately or transfer to a storage medium and place it in the fridge or freezer for use later. Season with salt accordingly before use.
Keywords: Instant Pot, One Pot Cooking, Soup
