This easy Instant Pot Parmesan Chicken Broth 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!
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What can you do with Parmesan broth?
The possibilities are endless! Here are just a few!
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, 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 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 whenever you want it.
This easy Instant Pot Parmesan Chicken Broth is a combination of parmesan broth and the base for my chicken noodle soup. I wanted to create a homemade broth made with a whole chicken that I could have on hand in my freezer. Adding parmesan rinds to broths and soups adds so much flavor! You’ll love this one!
I buy my chicken feet in the frozen section of PCC – a natural grocery store. They usually come in a big pack so I defrost them only enough so I can separate them individually, pull out what I need, then freeze them again in packs of 2-4 feet per package.
I did my best to estimate the calories for this broth. I had trouble finding the calories for Parmesan rinds but did find them on My Fitness Pal. Technically they add flavor but little calories and you remove the rinds. In addition, you do use a whole chicken but all the skin and bones are discarded and for this recipe the chicken itself is not used. If you skim off the fat before you pack up the broth, it becomes essentially fat free.