Last Updated on June 20, 2020 by Tina
With just a few simple ingredients learn how to make chicken bone broth easily in your pressure cooker. Up your soup game with this next level chicken stock.
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A Stock by Any Other Name
Whether you call it bone broth, stock, bouillon, or just plain broth this makes a delightful addition to homemade soups and other dishes. A stock can be made from beef, chicken, or fish bones. You can even make a stock from shrimp shells for a Shrimp Etouffee.
A good bone broth usually includes bones that have a little bit meat on them, a mirepoix, fresh herbs, and spices. A mirepoix is a fancy name for a combination of onions, celery, carrots, and other vegetables. Stock is an excellent way to use up the less desirable bits of the vegetable. Feel free to add celery tops and cores, or carrot peels to your stock.
What kind of bones should I use for my chicken stock?
For the stock you will want to use leftover chicken or turkey bones that still have a little bit of meat left on them. You don't need to pick the bones dry, because the poultry meat that is left behind will give the broth flavor.
I used a leftover carcass from a store bought rotisserie chicken I had purchased for a quick dinner one night during the week. This is a perfect way to make your food go further.
Prep the bone broth
Put the bones in the Instant Pot, and add to this the sliced celery, carrots, and onions. Add a sprig of fresh rosemary, oregano, and parsley. Add two sprigs of fresh thyme, kosher salt, and pepper. If you like you can also add a couple cloves of garlic for a little different flavor.
I used a 6-quart Instant Pot for this recipe. I added twelve cups of water. However, you should only fill with water to one-inch below the max fill line.
Seal the lid according to your manufacturers directions. Cook for 120 minutes on high pressure (normal) then follow with a full natural pressure release. It should take around 15-30 minutes for the float valve to drop.
Finishing the chicken stock
Once the bone broth is done cooking strain the broth into a separate bowl or pan to remove the bones, vegetables, and other items.
What can I use to strain the broth?
- Fine mesh strainer
- Fine mesh sieve
- Large colander followed by a strain through cheesecloth or coffee filter
- Bouillon strainer
- Finely woven flour sack towel
Strain the broth a second time to get the small impurities and pieces using one of the below. I happened to be out of cheesecloth, and discovered I could use a flour sack towel that was tightly woven in it's place. I cleaned out my inner pot, and strained the broth into that.
How do I store my broth?
You can use the chicken bone broth immediately, or store in an airtight container for up to one week. You can also freeze your stock in ice cube trays, or the silicon trays you use for egg bites. Once frozen pop into plastic freezer bags, date, and freeze for up to six months.
You can also can the broth by following these instructions from Ball Canning . Remember that most models of Instant Pot's are not used for pressure canning. Be sure you use proper equipment for canning food.
How to Make Instant Pot Chicken Broth
- 1 chicken carcass or assortment of poultry bones I used a rotisserie chicken carcass
- 2 ribs celery sliced
- 2 carrots sliced, can be peeled or not
- 1 onion, large sliced
- 1 tsp kosher salt
- 1 tsp pepper
- 1 sprig fresh rosemary may substitute dry
- 1 sprig fresh oregano may substitute dry
- 1 sprig fresh parsley may substitute dry
- 2 sprigs fresh thyme may substitute dry
- 2 garlic cloves optional
- 12 cups water
- Add all ingredients to the Instant Pot. Fill water to one inch below the max fill line. I used a 6-quart Instant Pot.
- Seal the lid according to the manufacturer's directions, and cook on high normal pressure for 120 minutes then follow with a full natural pressure release.
- Strain through a fine mesh strainer or cheesecloth. Use immediately or store for up to one week in an airtight container. Can be frozen in ice cube trays, placed in plastic freezer bags, and kept up to six months.