Instant Pot Chicken Bone Broth
Rich, golden homemade chicken bone broth made in the Instant Pot in about 2 hours, with a slow cooker method too. Use it for soups, rice and sipping.
Homemade bone broth is richer and more flavorful than most store-bought cartons, and it costs very little when you make it from chicken bones, wings or a leftover roast chicken carcass.
Long cooking pulls collagen out of the bones, which is why a good broth turns slightly jiggly when chilled. The Instant Pot does in about 2 hours what takes a full day on the stove.
Season it lightly, so you can use it in soups, rice, gravy and sauces, or sip it warm from a mug with a pinch of salt.
Why You’ll Love This Recipe
- Rich, golden and full of flavor
- Mostly hands-off in the Instant Pot
- Uses bones you might throw away
- Freezes for months
Ingredient Notes
Bones: A mix of chicken backs, necks, wings and feet gives the most collagen. A leftover roast chicken carcass works well too. Use halal chicken if you keep halal.
Vinegar: A tablespoon of apple cider vinegar is a common addition in bone broth recipes. You will not taste it in the finished broth.
Salt: Leave the broth unsalted, or lightly salted, so you can season each dish you make with it.
See the recipe card below for full measurements.
How to Make Instant Pot Chicken Bone Broth
Load the pot
Put the bones, onion, carrots, celery, garlic, bay leaves, peppercorns and vinegar in a 6 or 8 quart Instant Pot. Add cold water up to the max fill line, about 10 cups in a 6 quart pot.
Pressure cook
Lock the lid, set the valve to Sealing and cook on High Pressure for 120 minutes.
Release
Let the pressure release naturally, about 30 minutes. Do not quick release; the hot liquid can spray from the valve.
Strain
Carefully lift out the large bones with tongs, then pour the broth through a fine mesh strainer into a large bowl. Discard the solids.
Cool and skim
Cool the broth, then refrigerate it overnight. Lift off the layer of fat on top if you want a leaner broth. Season with salt when you use it.
Tips for the Best Results
- Roast raw bones at 425°F (220°C) for 30 minutes first for a darker, deeper flavor.
- Save bones and vegetable scraps in a freezer bag until you have enough for a batch.
- A broth that gels when cold is rich in collagen; a thinner broth still tastes great.
- Cool large batches quickly by setting the bowl in a sink of ice water before refrigerating.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Overfilling the pot | Never pass the max fill line on a pressure cooker. |
| Quick releasing | Let the pressure come down naturally for safety and a clearer broth. |
| Leaving it out to cool | Cool it quickly and refrigerate within 2 hours. |
Substitutions
- Instant Pot: A slow cooker: cook on LOW for 12 to 24 hours, then strain.
- Stovetop: Simmer very gently, partly covered, for 6 to 8 hours, adding water to keep the bones covered.
- Apple cider vinegar: Lemon juice, or leave it out.
What to Serve With It
- Homemade chicken noodle soup
- Slow cooker minestrone soup
- Creamy butternut squash soup
- Soft dinner rolls
Storage and Reheating
Fridge: Refrigerate in jars for up to 4 days.
Freezer: Freeze in containers, leaving 1 inch of space at the top, or in silicone muffin trays for small portions, for up to 6 months.
Reheat: Thaw overnight in the fridge and bring to a boil on the stove before using or sipping.
Tools That Make This Easier
- 6 quart Instant PotMakes rich broth in about 2 hours instead of all day.Check price on Amazon
- Fine mesh strainerStrains out small bones and herbs for a clear broth.Check price on Amazon
- Freezer soup cubes traysFreezes broth in ready-to-use portions.Check price on Amazon
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Instant Pot Chicken Bone Broth
Rich, golden homemade chicken bone broth made in the Instant Pot in about 2 hours, with a slow cooker method too. Use it for soups, rice and sipping.
Ingredients
Instructions
- Put the bones, onion, carrots, celery, garlic, bay leaves, peppercorns and vinegar in a 6 or 8 quart Instant Pot. Add cold water up to the max fill line, about 10 cups in a 6 quart pot.
- Lock the lid, set the valve to Sealing and cook on High Pressure for 120 minutes.
- Let the pressure release naturally, about 30 minutes. Do not quick release; the hot liquid can spray from the valve.
- Carefully lift out the large bones with tongs, then pour the broth through a fine mesh strainer into a large bowl. Discard the solids.
- Cool the broth, then refrigerate it overnight. Lift off the layer of fat on top if you want a leaner broth. Season with salt when you use it.
Nutrition (per serving)
- Calories
- 45 kcal
- Protein
- 8 g
- Carbohydrates
- 1 g
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 100 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
What is the difference between bone broth and stock?
They are very similar. Bone broth is usually cooked longer to pull more collagen from the bones, so it is richer and often gels when chilled.
Why didn't my bone broth gel?
Too much water or bones with little collagen. Add more wings, necks or feet next time, and fill the pot only to the max line.
How long do I cook bone broth in a slow cooker?
On LOW for 12 to 24 hours. Strain, cool quickly and refrigerate.
Can I reuse the bones?
You can make a second, lighter batch, but most of the flavor and collagen comes out in the first cooking.
