This easy Instant Pot chicken bone broth is basically liquid gold! Turn chicken scraps into a healthy, delicious broth to sip on or use in soups, stews, and more. The Instant Pot makes it simple!
Consider Instant Pot chicken bone broth an amped up version of regular broth. While regular chicken broth brings flavor to a recipe, bone broth is much more nutrient-rich, with collagen, amino acids, and minerals like calcium, magnesium, and potassium. The nutrients in bone broth are believed to improve joint health, support digestion, fight inflammation, and promote healthy sleep. (Source)
Traditionally, making bone broth was an all day affair, but you don't have to spend hours tending to a simmering pot on the stove when you use your Instant Pot! Simply add the bones, vegetables, and herbs to the pot, cover with water, and let it cook under pressure for 2 hours. So easy!
Why You’ll Love This Instant Pot Chicken Bone Broth Recipe
- The Instant Pot makes it fast. Unlike traditional chicken bone broth recipes, which can take up to 24 hours to simmer on the stove, this recipe only takes 2 hours of pressure cooking.
- It's versatile. Not only is this bone broth delicious on its own, but it also makes a great base for soups, stews, and sauces. You can even use it to cook grains like rice or quinoa for a boost of flavor and nutrition.
- It's budget-friendly. Making your own bone broth is a great way to save money. Instead of buying expensive store-bought broths, you can use leftover bones from meals or buy them in bulk for a fraction of the cost.
What You'll Need
Here’s everything you need to make Instant Pot chicken bone broth. Scroll to the recipe card at the bottom of the article to see the exact quantities for each ingredient.
- Bones – Use the bones from a 3-4 pound chicken, plus the scraps.
- Onion – As long as you wash it, you can even include the onion skin!
- Garlic
- Carrot
- Parsley root – This is not the same as parsnip! Although if you can’t find it at your grocery store, you can substitute parsnip.
- Celery
- Herbs – I use rosemary and bay leaves, but fresh sage and thyme would also add a nice flavor to this Instant Pot chicken broth.
- Whole black peppercorns – Because you’ll strain the broth, you can leave them whole.
- Salt
- Filtered water
- Apple cider vinegar – This helps break down the collagen in the bones.
Can I Use Other Vegetables to Make This Instant Pot Chicken Bone Broth?
Absolutely! You can use other vegetables you have on hand to make this bone broth recipe. Some great options not mentioned above include:
- Celery leaves
- Leeks
- Fennel bulbs
- Ginger root
- Mushrooms
I don’t recommend using cruciferous vegetables like Brussels sprouts, broccoli, kale, and cauliflower, though, because they can add a bitter flavor to your bone broth.
How to Make Chicken Bone Broth in an Instant Pot
- Assemble. Place the chicken bones into the Instant Pot, then add the vegetables, herbs, salt, and pepper. Cover with water and add the apple cider vinegar.
- Prepare. Place the lid on the Instant Pot and lock it into place. Flip the vent to Sealing.
- Cook. Select the High-Pressure setting and adjust the cooking time to 120 minutes.
- Release. When the cooking time ends, allow the pressure to release naturally for 20 minutes. Release any residual pressure using the vent valve, then remove the lid.
- Cool. Place the lid on Instant Pot and lock it into place. Flip the vent to Sealing. Allow to cool, then strain the broth through a fine mesh sieve or cheesecloth before storing or using.
Tips for Success
- Roast the chicken or bones. If you’re using a whole raw chicken (or raw chicken bones), roast it in the oven before making the broth for a deeper flavor.
- Use filtered water. This will give you the best tasting bone broth. Sometimes tap water has off-flavors, which will affect how your Instant Pot chicken bone broth tastes.
- Collect kitchen scraps. You can use onion ends and skins, celery leaves, and other veggie parts you’d usually throw away to make this Instant Pot bone broth. Simply collect them in a bag or airtight container in your freezer and when you fill it up, you can use it in a batch of bone broth!
Ideas for Using Bone Broth
You can sip your Instant Pot chicken bone broth in a mug, but you can also use it in any recipe that calls for broth or stock and use it to cook quinoa, rice, and other grains. Here are some ideas to get you started:
- Garlic Butter Quinoa
- Healing Turmeric Cauliflower Soup
- Creamy Mushroom & Wild Rice Soup
- Crockpot Sweet Potato & Black Bean Quinoa Chili
- Kitchari
- Detox Moroccan Lentil Soup
How to Store
To store Instant Pot chicken bone broth, let it cool completely before transferring it to an airtight container or jar. It can be stored in the fridge for up to 1 week.
When reheating bone broth, you may notice that it has turned into a gel-like consistency. This is completely normal and simply means that you have made a gelatin-rich broth. Simply heat it up on the stove or in the microwave, and it will return to a liquid state.
Can I Freeze Bone Broth?
Yes, you can freeze chicken bone broth for up to 3 months. Just be sure to leave some room at the top of your container or jar when freezing, as liquids expand when frozen. When ready to use, simply thaw in the fridge overnight and reheat as desired.
More Instant Pot Recipes
- Instant Pot Refried Beans
- Instant Pot Coconut Rice
- The Ultimate Guide to Cooking Beans in the Instant Pot
- Instant Pot Lentil Chili
- Instant Pot Mushroom Vegan Bone Broth
Instant Pot Chicken Bone Broth
Ingredients
- Bones from 3-4 lb. Chicken and scraps (backs, feet, wing tips, etc.)
- 1 medium onion peeled and halved
- 1 garlic head halved
- 1 large carrot peeled and coarsely chopped
- 1 parsley root peeled and halved
- 1 celery rib coarsely chopped
- 1 fresh sprig rosemary
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon salt
- 10 cups filtered water (enough to cover the meat and veggies)
- 2 tablespoons apple cider vinegar
Instructions
- Place chicken bones into an instant pot. Add vegetables, herbs, salt and pepper.
- Cover with water and add apple vinegar.
- Place the lid on Instant Pot and lock into place. Flip vent to ‘Sealing’.
- Select High-Pressure setting and adjust the cooking time to 120 minutes.
- When cooking time ends, allow pressure to release naturally (20 minutes). Release any residual pressure using the vent valve before removing the lid.
- Place the lid on Instant Pot and lock into place. Flip vent to ‘Sealing’.
- Allow to cool, then strain broth through a fine mesh sieve or cheesecloth.
- Store in airtight containers or jars for up to 1 week in the fridge or up to 3 months in the freezer.
- Use broth to make soups, stews, chili, sauces.
Notes
Nutrition
