Step 1

Place all ingredients inside the Instant Pot and stir. Place and lock the lid. Make sure the steam release handle is pointing to Sealing.

Step 2

Press Manual/Pressure Cook function key and change the timer to 130 minutes. After 3 beeps, the pressure cooker will start to build up the pressure and will be ready to go (you will see the ON sign). This might take 15 minutes due to the amount of liquid, then the timer will start. Relax and enjoy yourself!

Step 3

Once the timer goes off, allow the pressure to release naturally before opening the lid, this should take about 15-20 minutes, hence the total cooking time is about 3 hours.

Step 4

Once the pressure valve is back down and you have opened the lid, let the broth cool down.

Step 5

Strain the broth into clean jars or storage container, seal with lids and store in the fridge or freezer. Remove any visible chicken meat from the bones and store to enjoy with the broth.

Step 6

You can use the broth to make chicken soup with fresh vegetables and cooked meat or to use it as a base for other soups and stews. I like it simply heated and served in a bowl or a cup with some fresh herbs, a little garlic, sea salt and lemon or lime juice. You can also add some miso paste, scallions/spring onion, chilli and Tamari soy sauce.