Instant Pot® Weight Watchers Chicken Broth Recipe
Instant Pot® Weight Watchers Chicken Broth Recipe. This easy recipe is made with chicken carcass, carrots, garlic cloves, onions, celery, tomato, apple cider vinegar, whole black peppercorns, salt, and water.
You can adjust the seasoning to your liking depending on what you are going to use it for. This recipe also makes a great base for soups, stews and even risotto!
Making your own chicken broth is a great way to save money and control the ingredients that go into it. And with an Instant Pot, it’s easier than ever!
The Instant Pot® is one of my favorite appliances to use. It’s so versatile and can be used for so many different recipes.
What is an Instant Pot®
An Instant Pot is a pressure cooker that has taken the world by storm. It is a multi-use pot that can do everything from cooking food quickly to making yogurt. If you are looking for an appliance that can help you save time in the kitchen, the Instant Pot is definitely worth considering.
Weight Watchers Points
MyWW Points: 0 Green Plan
0 WW Smart Points
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Weight Watchers Quick Garlic Lemon Chicken
Weight Watchers Key West Chicken
Instant Pot® Hard-Boiled Eggs
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- Don’t have an Instant Pot? This is the one we use, and recommend:
Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
NOTE: The nutritional information includes all ingredients before straining, so the final product will have lower actual numbers than those shown below.
Instant Pot® Weight Watchers Chicken Broth
Ingredients
- 1 chicken carcass
- 2 medium carrots unpeeled and roughly chopped
- 5 cloves whole garlic
- 2 medium onions unpeeled and roughly chopped
- 2 stalks celery, leaves included coarsely chopped
- 1 tomato roughly chopped
- 1 tsp apple cider vinegar
- 6 whole black peppercorns
- ½ tsp salt or to taste
- water
Instructions
- Preheat oven to 350° F
- Prepare a baking pan by lining with aluminum foil
- In the prepared baking pan, add chicken carcass, carrots, garlic, onions, and celery.
- In preheated oven, bake approx 1 hour or until the chicken carcass has browned.
- In an Instant Pot, add the browned carcass, and scrape the vegetables in.
- Add tomato, cider vinegar, peppercorns, and salt.
- Add water to fill the Instant Pot ⅔ full.
- Close the lid and lock it.
- Choose the Soup setting following the manufacturer's directions.
- Set for 30 minutes. Allow 10 – 15 minutes for the pressure to build.
- Using the natural-release method, release the pressure following the manufacturer's directions. 10-40 minutes.
- Using cheesecloth, strain the broth into a container.
- Allow to cool for a minimum of 20 minutes.
- Place a lid on container and refrigerate 4 hours – overnight, until the fat solidifies on the top of the broth.
- Spoon off the fat and discard.
Notes
Nutrition
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