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.
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.
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.You can reuse the bones to make broth again but keep in mind they will lose flavor and gelatin with each use.