Instant Pot Chicken Bone Broth Recipe
A jar of Instant Pot Chicken Bone Broth is handy to keep around—flavorful, rich in taste, and made with just a few ingredients and your pressure cooker.
Servings: 12 cups
Calories: 9kcal
Equipment
Ingredients
- 1 whole chicken carcass at least or use 1-3 lbs of bones
- 1 small onion peeled and roughly chopped
- 2 celery ribs washed and roughly chopped
- 2 carrots washed and roughly chopped
- 1 bay leaf
- 1/2 Tbsp apple cider vinegar *
- 12 cup water
- 1/2 tsp salt can increase to taste to omit
- 1/2 tsp black peppercorns can increase to taste to omit
Instructions
- Place the chicken bones, onion, celery, carrots, bay leaf, and vinegar into the Instant Pot.
- Add just enough water to cover the ingredients without going over the max fill line. It should be roughly 12 cups of water for a 6-quart pot. Add the salt and pepper if you are going to use them.**
- Put the lid on top and lock it into place. Turn the valve to seal, press the manual cooking button, and set it to high pressure for 180 minutes.
- After the allotted cooking time, let the pot naturally release for at least 30 minutes.
- Open the pot carefully and use a slotted spoon to remove the large bones and vegetables into another bowl. Let them cool before discarding.
- Pour the broth through a fine mesh strainer to remove any remaining food bits. Let the broth cool before transferring it into a container or jars. Once refrigerated, you can easily remove the fat that will rise to the surface.
Notes
*Apple cider vinegar helps break down the bones more.
**I don’t use any seasoning so I can have more versatility and control when using the broth in a variety of recipes.
–Another way to store your broth is in freezer bags, 2–4 cups depending on your preference. Lay the bags flat on a cookie sheet until frozen (make sure they’re fully sealed). Once frozen, remove from the sheet and store flat or standing in your freezer. Label and date the bags. If you have a vacuum seal machine, that’s a great way to freeze in bags too!
STORE Chicken Bone Broth Instant Pot in airtight containers or mason jars once it has cooled completely. Refrigerate for up to 5 days. The fat will rise and harden on top, which you can scoop off easily once chilled.
For longer storage, FREEZE the broth in silicone molds, ice cube trays, mason jars, or Ziploc freezer bags. Once frozen, transfer the cubes to a freezer-safe bag for easy use. The broth will keep well for up to 1 year in the freezer.
To REHEAT, thaw in the fridge overnight or warm on the stovetop over low heat. Frozen cubes can also be added directly to soups or stews for an instant flavor boost. Avoid rapid boiling to preserve its flavor and nutrients.
Nutrition
Calories: 9kcal | Carbohydrates: 2g | Protein: 0.2g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 117mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1703IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.1mg
