How To Make Chicken Bone Broth In A Pressure Cooker

How To Make Chicken Bone Broth In A Pressure Cooker?

Traditional stovetop bone broth takes a minimum of 24 hours, but ideally more like 48 hours to transform a pot of water, acid, and collagen-rich bones into a deep, golden-brown liquid with a texture like barely set jello. The truth is when you cook bone broth on the stove for that long you and your house will smell like beef broth for days. The good news is there is another way.

The broth in an electric pressure cooker can feel like nothing short of magic, but cooking broth under pressure is a technique that professional kitchens and wise home cooks have been using for decades. Cooking the bone broth in a closed environment and under pressure speeds up the process, which means you can go from bones to luxurious broth in about eight hours — most of which are still hands-off. In this cooking lesson, we’re going to show you the simplest way to do just that with beef or chicken bones. Looking for bone broth recipes ? Look no further! Bone Broth has you covered.

 

How To Make Chicken or Beef Bone Broth in the Instant Pot

Ingredients

  • 2 pounds beef bones, such as oxtail, marrow bones, or short ribs, or 3 pounds chicken bones, (at least 1 pound wings)
  • 2 tablespoons apple cider or white wine vinegar
  • 1 large onion, quartered
  • 1 large carrot, peeled

Instructions

  1. Preheat the oven to 400°F and rinse the bones. Arrange a rack in the middle of the oven and heat to 400°F. Place the bones in a colander, rinse under cool water, and pat dry with paper towels.
  2. Roast the bones for 30 minutes. Arrange the bones in a single layer on a rimmed baking sheet. Roast until golden brown, about 30 minutes.
  3. Bring the bones and cider vinegar to a boil, skimming the top. Transfer the bones to an Instant Pot and add 3 quarts of filtered water. Add the vinegar and use the sauté function to bring the broth to a boil. When the broth comes to a simmer, use a wide slotted spoon to remove any white or grey foam off of the top.
  4. Cook on high pressure for 120 minutes. Cover and lock on the Instant Pot lid. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes. The quickest way to 120 minutes is to actually press the (-) until the clock hits zero and then 120 minutes.
  5. Natural release for 90 minutes. When the 120 minutes is up, allow the instant pot to release its pressure naturally. Do not adjust the steam valve. This will take about 90 minutes.
  6. Add the onion and carrots and cook again on high for 120 minutes. Open the Instant pot and add the onion and carrot. Cover and lock on the Instant Pot lid. Make sure the pressure-release valve is closed. Set to manual, high pressure for 120 minutes.
  7. Natural release again for 90 minutes. When the 120 minutes are up, allow the Instant Pot to release its pressure naturally again. Do not adjust the steam valve. This will take about 90 minutes.
  8. Strain the bone broth. When the broth is finished, strain and cool the bone broth as quickly as possible. Set a strainer over a large pot or even a stand mixer bowl. Carefully strain the bone broth into it. Discard the spent bits of bone and vegetables.
  9. Cool the bone broth and store. Prepare an ice bath by either filling a sink or basin with cold water and ice and set the pot of broth inside the ice bath. Stir regularly until the broth is cooled to about 50°F, about 15 minutes. Transfer the broth to airtight containers or jars. Refrigerate or freeze.

Recipe Notes

Bones for bone broth: You can use any mix of beef, pork, or chicken bones for making bone broth. Adding some meaty bones, like short ribs or ham bones, will make a richer-tasting broth; you can also use the meat from the bones in other dishes.

Filtered water: We used filtered water for more neutral testing. If you’ve got a great-tasting tap or well water, feel free to use it here. Water filtered with a filter or faucet filter works well; bottled, filtered water is not required.

Storing and reheating: The broth can be refrigerated for up to 5 days or frozen for up to 3 months. To reheat, pour out as much broth as you’d like and reheat it gently on the stove or in the microwave.

Reducing bone broth for storage: To save on freezer space, you can’t simmer the broth over low heat on the stovetop until it’s reduced by half. Keep it at a very bare simmer — you should see just a few bubbles as it simmers. Make a note on the freezer container that the broth needs to be thinned with water before using.  We have a wide range of best bone broth recipes at Bone Broth

 

Instant Pot Bone Broth

Learn how to make Nutrient-Rich Instant Pot Bone Broth (Pressure Cooker Bone Broth) from our 10+ Experiments! Super easy without simmering for hours.

Ingredients 

  • 2.5 – 3 pounds (1198g) bones (a combination of 554g pork, 644g chicken)
  • 5 – 6 (212g) chicken feet
  • 2 (252g) onions keep the outer layers, roughly diced
  • 2 (215g) celery stalks, roughly diced
  • 2 (265g) carrots, roughly diced
  • 2 bay leaves
  • 2 (8g) garlic cloves, crushed
  • 1 teaspoon (3.5g) whole peppercorn
  • 8 cups (2L) cold water
  • 2 tablespoons (30ml) fish sauce or regular soy sauce
  • Your favourite fresh or dried herbs
  • 1 tablespoon (15ml) apple cider vinegar
  • 1 tablespoon (15ml) olive oil

Instructions

  1. Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium-high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).
  2. Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
  3. Pressure Cook Bone Broth: Add 5 – 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
  4. Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
  5. Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.
  6. Enjoy Bone Broth: Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.

Storage: Bone broth can be stored in the fridge for 3 – 5 days. If you are freezing the bone broth, use within a year for best quality.

 

Chicken Bone Broth Pressure Cooker Recipe

Ingredients

  • 1 Chicken Carcass
  • 1/2-1 teaspoon Sea Salt
  • 1/4 teaspoon Cracked Pepper
  • 1 teaspoon Apple Cider Vinegar
  • 8-9 Cups Filtered Water
  • Optional Add-Ins:
  • 1/2 Lemon
  • Chunk of Fresh Ginger or Dried Ginger
  • Fresh Parsley
  • Celery
  • Carrots
  • Onion
  • Dried Turmeric
  • Fresh Rosemary

 

Instructions

  1. Place chicken, salt, pepper, vinegar and any other add-in ingredients into the 6-quart pressure cooker.
  2. Cover with water until just under the max fill line (about 8-9 cups).
  3. Seal lid and valve. Cook on high pressure for 1 hour and 20 minutes. Allow the pressure to release naturally.
  4. Once depressurized, remove large pieces from stock using a slotted spoon.
  5. Strain stock through a double mesh strainer or cheesecloth.
  6. Refrigerate and use within 3-4 days or freeze.

Notes

*Once stock is cold, the top layer of fat can be removed for a lighter broth*

 

Pressure Cooker Chicken Stock Recipe

Whether you just got an Instant Pot or you’ve been a pressure cooker fanatic for years, there’s no doubt that it’s the best tool for flavorful, gelatin-rich chicken stock. Not only does it taste better than the traditional version, but it’s ready in just about an hour.

Ingredients

  • 4 1/2 pounds (2kg) mixed chicken parts, such as wings, backs, bones, and feet (see note)
  • 1 1/2 pounds yellow onions (about 2 large; 680g), diced
  • 12 ounces carrots (about 2 large; 340g), diced
  • 8 ounces celery (about 6 medium ribs; 225g), diced
  • 4 medium cloves garlic
  • 4 flat-leaf parsley sprigs
  • 3 fresh thyme sprigs (optional)
  • 1 bay leaf

Directions

  1. Combine all ingredients in a stovetop or electric pressure cooker and cover with cold water, about 2 quarts (1.9L). Make sure not to let liquid exceed the cooker’s max-fill line; it’s okay if a few things poke above the water’s surface.
  2. Close the cooker and bring to high pressure, then cook at high pressure for 45 minutes. Allow the cooker to depressurize, either by allowing it to cool to room temperature (for the clearest stock) or by using the pressure-release valve on the cooker to vent steam rapidly. (Using the release valve will cause the stock to boil, which may result in some loss of clarity; this should not be an issue unless you’re serving it as consommé or in another preparation that requires the broth to be crystal-clear.)
  3. Skim fat from stock, strain, then use as desired or freeze for up to 6 months.

 

Pressure Cooker Chicken Bone Broth

Use your pressure cooker to get rich, flavorful bone broth in just 90 minutes. This recipe will save you time and money if you use it to replace store-bought broth. Use it to upgrade soup recipes or portion it small and use it for daily cooking. Whatever use you find for it, you’re going to love this bone broth! Making bone broth is a way to utilize items that might normally be discarded. Cut down on food waste by saving and transforming chicken bones after roasting a whole chicken for a meal. You can even save vegetable and herb scraps so that nothing goes to waste in your kitchen.

Ingredients

  • 2 1/4 pounds chicken pieces (wings, legs, necks, backs)
  • 1 yellow onion, diced
  • 1 carrot, diced
  • 3 stalks celery, diced
  • 2 cloves garlic
  • 2 sprigs fresh flat-leaf (Italian) parsley
  • 1 1/2 sprigs fresh thyme
  • 1 bay leaf
  • 4 cups cold filtered water

Directions

  1. Put chicken, onions, carrots, celery, garlic, parsley, thyme, and bay leaf into the steel pot of a pressure cooker; add cold water.
  2. Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 45 minutes on High pressure.
  3. Allow pressure to release naturally.
  4. Strain broth through a fine-mesh strainer and let cool to room temperature.
  5. Pour cooled broth into sealable containers; refrigerate for up to 1 week.

 

Roast Chicken Bone Broth In The Pressure Cooker 

My Easy Roast Chicken Bone Broth can be made in an Instant Pot in just two hours. It still has all the magical nutrition and health benefits of traditional bone broth and can be used in all your favourite soups and stews.

Ingredients

  • Bones from one whole, roast chicken (or turkey), most meat removed
  • 1 large onion, peeled and sliced in half
  • 2 medium carrots, cut in half
  • 3 stalks of celery, cut in half
  • 2 tablespoons apple cider vinegar
  • 4 or 5 sprigs fresh thyme
  • 2 bay leaves
  • 4 or 5 peppercorns
  • 1 tablespoon kosher salt (optional)

Instruction

  1. Put bones, vegetables, vinegar, herbs and spices into the bowl of an electric pressure cooker or Instant Pot. Add water until pot is 2/3rds full.
  2. Lock the lid on the pot and seal the valve for pressure cooking. If using an Instant Pot, select the “Soup” setting and manually set the time for 120 minutes. If using another brand of pot, select “Low Pressure” for 120 minutes. Check out our Melbourne bone broth recipes here. 
  3. After 2 hours, let the pot depressurize naturally.
  4. Release the lid and strain the broth through a mesh sieve and pour the broth into jars. Discard the bones, veggies and herbs. Place broth in an ice bath to cool, then transfer containers to the refrigerator or freezer until ready to use.

 

Pressure Cooker Bone Broth

2 Different recipes for rich, delicious chicken or beef stock.

Ingredients

For Chicken Bone Broth:

  • 4 chicken leg quarters skin removed
  • 2 large yellow onions roughly chopped
  • 3 medium carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 1 Tbsp. black peppercorns
  • 6 sprigs thyme
  • 1 bay leaf
  • 10 cups water

For Beef Bone Broth:

  • 3 lbs. beef marrow bones
  • 2 large yellow onions roughly chopped
  • 3 medium carrots roughly chopped
  • 2 stalks celery roughly chopped
  • 6 thyme sprigs
  • 1 rosemary sprig
  • 2 bay leaves
  • 6 garlic cloves
  • 3 Tbsp. tomato paste
  • 2 cups red wine
  • 10 cups water

Instructions

For Chicken Bone Broth:

  1. Preheat the oven to 450 degrees. Place leg quarters on a baking sheet and cook for 30 minutes.
  2. Transfer chicken to a pressure cooker, along with all other ingredients, lock lid, and set timer for 90 minutes at high pressure. Once cooking time is complete, quick-release pressure and remove the lid.
  3. Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.
  4. Store bone broth in airtight sealed containers like mason jars. Use as needed in other recipes. 

For Beef Bone Broth:

  1. Preheat the oven to 450 degrees. Place beef bones on a baking sheet and cook for 45 minutes. Add all other ingredients (except wine and water) to the baking sheet and continue baking for another 20 minutes.
  2. Remove from the oven and immediately add wine to the baking sheet and scrape up any bits stuck to the tray.
  3. Transfer all ingredients to the pressure cooker, along with water, lock lid, and set the timer for 90 minutes at high pressure. Once cooking time is complete, quick-release pressure and remove the lid.
  4. Skim off as much fat as you can. Then pour contents through a colander lined with cheesecloth (or fine mesh strainer) and into a large pot to let cool. Discard all cooked ingredients.
  5. Store bone broth in airtight sealed containers like mason jars. Use as needed in other recipes. 

 

Notes

The nutritional information on this recipe is a little skewed because you are not eating all the ingredients listed. It is much, much lower – especially the calories.

Once you have a pressure cooker, you need to source some bones. Bones from healthy animals (pastured and/or grass-fed) can be easy to come by if you know where to look–sometimes its as simple as asking your butcher or farmer if they have any they are willing to sell you in bulk for a good price. If you can request certain types of bones, beef knuckle bones make great broth, but don’t get caught up if they are not the “right type”–any bones will do, as long as the source is good. I always save bones leftover from cooking bone-in meat and throw them in a bag in my freezer. I never worry about keeping the same types of bones together; everything eventually makes it into the pot. Bone Broth has a wide range of best bone broth recipes in Melbourne

Fill the pressure cooker to the fill line with water, add a bay leaf and a splash of apple cider vinegar. The vinegar is necessary to help draw the minerals from the bones. I don’t salt my broth–I like to leave it unsalted so that it does not impact the saltiness of the dishes I add it to later.

A big tip I learned after making broth for a while, is that you don’t need to use fresh bones every time you make broth. This blew my mind the first time I read it, but it made sense, especially with the larger beef bones that don’t seem to break down after one cooking. I pick through the bones after each batch and save the ones that are still intact. Every time I make a new batch, I’ll add a fresh bone or two to the others that I have saved in the freezer.

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