With just a few simple ingredients that are easy to find in your pantry you'll be on your way to making homemade Instant Pot Chicken Bone Broth. Use this bone broth or chicken stock as a base for hearty soups such as Instant Pot Chicken Tagine.
Why this works
- "Zero Waste" - using the the leftover bones instead of throwing them away along with vegetable odds and ends or discards are great way to make your carbon footprint in your home smaller.
- Budget conscious - by using what you have on hand you'll have less food waste, and will save dollars with homemade bone broth instead of expensive store bought ones. The next time you make an Instant Pot Turkey Breast or Instant Pot Whole Chicken you'll want to save those bones!
- Packed with flavor - when you make your own you know exactly what goes in it and how fresh those ingredients were. You can control the gluten, food coloring, sodium, and the source.
- Easy - if you can cut vegetables you can got this!
Ingredients you will need
- Chicken or turkey bones - you will want to use leftover baked chicken or roast turkey bones that still have a little bit of meat left on them. Store bought rotisserie chicken is a quick way to get the bones you need for the recipe. You can also add in the some of the skin as well.
- Vegetables vegetable scraps - you can use a variety of vegetables for your stock. The basics are celery, onion, and carrots. You can leave them unpeeled if you like. I often will collect discards through the week in a bag to use.
- Seasonings - the sky's the limit based on your tastes. The basics are an assorted bunch of herbs, garlic cloves, bay leaves, salt, and pepper.
How to make this
Step 1: Prepare the ingredients and cook the stock
Retrieve the bones and if needed break into smaller parts to fit into your Instant Pot.
Put the bones in the Instant Pot, and add to this the sliced celery, carrots, and onions. Add the fresh herbs, garlic cloves, bay leaves, salt and pepper.
Fill the pot with water until the ingredients are barely covered being careful not to overfill past the max line. Do not fill to more than ⅔ full, and it is okay if stuff is sticking out above the water. The contents will produce more liquid as they cook.
Seal the lid according to your manufacturers directions. Cook for 120 minutes on high pressure then follow with a full natural pressure release. It should take around 15-30 minutes for the float valve to drop.
Step 2: Straining and finishing the chicken bone broth
Once the chicken bone broth is done cooking strain the broth into a separate bowl or pan to remove the bones, vegetables, and other items.
Strain the broth a second time to get the small impurities and pieces using some cheesecloth over a collander or a fine mesh strainer.
Leave some skin on the bones, and saute in the Instant Pot in some olive oil for a few minutes for an extra layer of flavor for your stock. If you choose to add salt to the broth be careful as the salt concentration can become high from this.
Avoid brassica or cruciferous vegetables like broccoli, Brussel sprouts, cabbage, collard greens, or kale as they can make the chicken stock bitter.
Yes, if it is cooked for more than 18 hours it will become bitter. Since this is cooked in under three hours for this recipe there is no danger of this.
Yes, you can but with each use you will get less flavor and gelatin each time they are used.
You bet you can! This make the finished product have a deeper and richer flavor.
You can serve warm broth immediately as a comforting drink or a light course before a main meal. Often the finished Instant Pot Chicken Bone Broth is used to make pasta, flavor vegetable dishes like Instant Pot Mashed Potatoes, or in soups. It's a great addition to Chicken and Dumplings to make it more robust.
Storage & Reheating
You can use the chicken bone broth immediately, or store in an airtight container for up to one week. Reheat in the Instant Pot on warm, in the microwave, or on the stove.
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. Thaw the same way you would reheat the broth.
If you decide to can the broth remember that most models of Instant Pot's are not used for pressure canning. Be sure you use proper equipment for canning food, and consult a canning guide in order to do this safely.
Recipes using chicken broth
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Instant Pot Chicken Bone Broth
- 1 carcass or assortment of poultry bones with some meat and skin on
- 2 ribs celery sliced
- 2 carrots sliced, can be peeled or not
- 1 onion, large sliced
- 2 garlic cloves optional
- 1 bay leaf
- 1 bunch herbs assorted to your taste
- pepper to taste
- salt optional, can cause the final dish to be to salty
- 12 cups water
- Add all ingredients to the Instant Pot. Fill with water to barely cover contents being careful not to fill past the max line or ⅔ full. The vegetables will produce additional liquid. It is okay to leave some parts sticking out above the water.
- Seal the lid according to the manufacturer's directions, and cook on high pressure for 120 minutes then follow with a full natural pressure release. The full NPR will take around 20-30 minutes.
- Strain first through a collander to remove the large bits and pieces.
- Strain a second time 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.