Instant Pot Chicken Broth

A mason jar filled with liquid is placed in front of an Instant Pot on a marble countertop, with a striped cloth nearby.

Save time with your meal prep by making Instant Pot chicken broth. This easy recipe costs less to make than store-bought broth and it's a useful pantry staple!

Prep Time15

Cook Time2

Pressure Release Time15

Total Time2 30

Servings: cups

Calories: 15kcal

Author: Madison Wetherill

Equipment

Pressure Cooker / Instant Pot

Ingredients

1 whole cooked chicken
1 cup veggie scraps onion, carrots, and celery
8 cups distilled water
½ teaspoon sea salt
½ teaspoon ground black pepper

Instructions

Add all the chicken bones, vegetable scraps, water, salt and pepper in the inner pot of the Instant Pot.
You can cook this using the slow cooker mode or pressure cook mode depending on how much time you have. Set the timer for 12 to 18 hours for the slow cook method. For a shorter cook time, cook on high pressure mode for 2 hours.
Allow pressure to naturally release if using high pressure mode. Once the steam has released, carefully open the lid.
Set a fine mesh strainer on top of a large heat-safe bowl. Use a ladle to pour the liquid through the strainer. Discard the bones and scraps.
Use immediately, or allow the strained broth to cool completely before refrigerating or freezing.

Video

Notes

Use distilled water for the best flavor. If you don’t use filtered water, your bone broth may end up tasting like whatever chemicals are in your tap water.
While peeling the vegetables is optional, be sure to scrub the veggies well.
Be very careful when straining the broth; it will be very hot! Ladle most of the broth from the Instant Pot, then use a slotted spoon to remove the bones and scraps.
Let the chicken broth cool completely before storing in the fridge. To speed up the cooling process, strain the chicken broth into a large metal bowl that has been set over an ice bath.

Storage: Pour into large glass containers or tightly-sealed zip top bags. You can store it in the fridge for up to 4 days, or you freeze for up to 3 months.

My favorite way to freeze broth is with Souper Cubes silicone molds for freezing. It's like a giant ice cube mold that lets you freeze portions of the broth for easy use later, especially if you only need part of it for a recipe. Once frozen remove the cubes from the mold freeze them in a zip top bag.

Nutrition