This easy Instant Pot Parmesan Chicken Broth (paid link) is a combination of parmesan broth and the base for my chicken noodle soup. I wanted to create a quick and homemade parmesan broth made with a whole chicken that I could have on hand in my freezer. Adding parmesan rinds to broths, sauces and soups adds so much flavor! You’ll love this one!
What can you do with Parmesan broth?
The possibilities are endless! Here are just a few!
- Use this broth as a base for soups such as my Healthy Instant Pot Chicken Soup with Homemade Noodles -If you have this broth in the freezer, you can skip the beginning steps and go right to making the soup.
- Add it to pasta sauces as well as other sauces for an extra boost of umami flavor
- Use it whenever a recipe calls for chicken broth.
- Use it in my Easy, Moist and Delicious Pork Chops with Onion Gravy (recipe coming soon!)
- See this article for more information on how to use Parmesan Broth.
This broth is so easy to put together!
This broth is easy to put together. Use left-over raw vegetables in your refrigerator, that are on the verge of being thrown out. (Don’t use cauliflower, brussels sprouts, broccoli, or hot chilies. Read “What vegetables should I add to my broth in my Healthy Instant Pot Beef Bone Broth Recipe.) You only need to roughly cut them as the broth will be strained. Another tip is to freeze left-over raw vegetables before they go bad and use them when you make the broth.
This is one of my pantry (in the freezer) staples
I have many staples that I keep on hand in my freezer. This broth, my bone broth recipe, the Chipotle Egg Cups and my meatloaf are almost always in my freezer at all times. Keep this broth on hand in the freezer, you’ll have flavor anytime you need it!
How to make Instant Pot Parmesan Chicken Broth in Pictures:
Sauté onions, garlic, celery and carrots in the Instant Pot. Add wine.
Add chicken, chicken feet (optional), parmesan rinds, herbs, kosher salt (paid link), peppercorns, a few grinds of pepper, bay leaves, turnip and parsley. Set vent to sealing. Press manual on the Instant Pot, and cook on high pressure for 30 minutes.
Allow to natural release for 10 minutes and then your Parmesan Chicken Broth (paid link) is finished! Isn’t this a deep rich looking colored broth? You’ll love the taste. Next we’ll strain it.
Remove the chicken, debone and save for another use. Place a colander over a large bowl. Remove most of the vegetables with a slotted spoon. Discard.
Strain the remaining broth over a colander and remove and discard any left-over vegetables.
Allow the broth to cool in the refrigerator, strain off the fat if desired and then transfer to containers or place in vacuumed sealed bags. Store in the freezer until ready to use. Now you’ll have Parmesan Chicken Broth (paid link) whenever you want it.
Instant Pot Parmesan Chicken Broth
Equipment
- Instant Pot
Ingredients
- 1 T. olive oil or use olive oil mister
- 2 large onions roughly chopped
- 2 stalks celery roughly chopped
- 1 c. carrots roughly chopped
- 6 cloves garlic cut into a few small pieces
- 1 4 lb or more whole chicken -rinse and remove insides
- 2 chicken feet optional but adds collagen, see note at bottom
- 1/2 lb. parmesan rinds I buy them when I see them or save them up and store in freezer until needed
- 1 bunch of fresh thyme
- 1-2 sprigs of rosemary
- 1-2 T. kosher salt
- freshly ground pepper
- 1 T. pepper corns
- 2 bay leaves
- 1 turnip cut into cubes
- 1/2 c. fresh parsley
- 1 1/2 c. white wine
- 6-8 c. water
Instructions
- On the Instant Pot, press the sauté button. If your Instant Pot can adjust the heat on sauté, then adjust heat to high, otherwise just leave it as is.
- Add 1 T. olive oil or use olive oil mister and heat until hot.
- Sauté onions, garlic, carrots and celery for about 5-10 minutes until onions start to brown. Mixture may begin sticking to pot. Add wine. Cook about 2 minutes, stirring constantly.
- Turn off Instant Pot . Add chicken, chicken feet, parmesan rinds, herbs, 1 T. kosher salt, peppercorns, a few grinds of pepper, bay leaves, turnip and parsley.
- Depending on the size of your Instant Pot (6qt or 8 qt), add as much water as you can, leaving at least 2 inches from the top.
- Put the lid on, set to sealing, push manual and set for 30 minutes. If your chicken is slightly frozen in middle set for 40 minutes.
- When done, allow to natural release for 10 minutes, then release steam.
- Remove chicken and debone, save for another use.
- Pour broth through a colander or strainer and discard the cooked vegetables.
- Taste and season accordingly. Pack in vacuum sealed bags and store in freezer.
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