Homemade bone broth, or stock, not only makes the most delicious soups, but it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is not to fill the pot with too much water; add just enough to cover the bones. We have a wide range of best bone broth recipes at Bone Broth
Have you made a whole chicken in your Instant Pot yet? If not, you’re missing out. It’s by far the easiest and most economical way to get a big pile of tender, fall-off-the-bone protein you’ll ever make. And it’s so juicy and delicious.
Here’s how I make Instant Pot Chicken Bone Broth:
If you’ve just made the Instant Pot Whole Chicken recipe, then place the bones, skin, cartilage and other ‘bits’ from the chicken along with any innards (gizzard, heart, liver, etc.) that may have come with your chicken – they’re usually stuffed inside the cavity in a small paper bag – into the Instant Pot. You should still have a few cups of cooking liquid the herbs left in the pot from cooking the chicken.
If you’re starting from just bones (either a rotisserie chicken or leftover bones you’ve been collecting in a bag in the freezer), place those in the bottom of the Instant Pot. No need to thaw them, just put them in there.
If you’ve also been collecting vegetable trimmings (like the bottoms of onions or celery, mushroom stems, ends or peels of carrots or parsnips, and the sad little ribs of celery that are too small to hold any nut butter for your Ants on a Log, then throw those in there too), I keep all of that stuff – plus fresh herbs that are about to go downhill before I can get to them – in a plastic bag in the freezer along with any bones I collect as the week goes on).
To the pot, add the vegetables, aromatics (that’s fancy talk for garlic and onions), bay leaf, any herbs you want to use – I use sage, rosemary, thyme, and parsley if I’ve got it on hand – then a glug of apple cider vinegar and a few peppercorns.
Don’t worry, and there’s a full recipe coming so you’ll know exactly how much I add of each thing. Though you can wing it and use what you have and it will still be fabulous.
Then cover everything with water (about 4-5 cups depending on how many bones you used), lock the lid in place and cook for 120 minutes on high pressure.
Once the timer sounds, allow 20-30 minutes for the pressure inside the pot to naturally release before flipping the vent valve to ‘Venting’ to release any residual pressure.
Voilà! You’ve just made broth! Remove the insert and allow the broth to cool enough so that you can taste it without burning your tongue. Add sea salt to taste or leave it unsalted for use in recipes and as a cooking liquid for potatoes, vegetables or rice.
Strain the broth into a large bowl with a pouring spout (I use this bowl and this strainer) to separate the liquid from the solids. Transfer broth to glass jars with lids – leaving the lids off until the broth has cooled enough to be refrigerated – usually 1 1/2 – 2 hours depending on the temperature of your kitchen.
Broth can be kept in the fridge for up to 5 days. Freeze or pressure can go for longer storage.
If you’re a broth sipper like me or you want smaller quantities or broth that thaws faster, freeze broth in silicone muffin cups or ice cube trays. The store the frozen broth blocks in a zip-top bag or other lidded containers in your freezer.
Chicken Bone Broth
- 4 pounds mixed bones see Tidbits
- 2 tablespoons extra-virgin olive oil optional
- Fine sea salt and freshly ground black pepper optional
- 4 carrots halved crosswise
- 2 stalks celery halved crosswise, with leaves
- 1 large yellow onion quartered
- 1 bunch flat-leaf parsley
- 4 cloves garlic crushed
- 1 tablespoon apple cider vinegar
- 6 – 8 cups of filtered water
- If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
- Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water just barely to cover the bones.
- Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
- Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
- Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for one week, or freeze in silicone muffin moulds and, once frozen, transfer to resealable plastic bags for six months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.
Tidbits: Ask your butcher for soup bones. For beef stock, use a mix of bones with a little meat on them, such as oxtail, short ribs, or knucklebones. For poultry, use a combination of backs, legs, and feet.
Instant Pot Chicken Bone Broth
- carcass and bones from 1 whole chicken organic preferred
- 1 onion cut in half, skin on
- 1 head garlic cut in half, skin on
- 2 ribs celery
- 2 carrots
- fresh rosemary and thyme a few sprigs of each
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 teaspoon Kosher salt or more to taste
- 1 tablespoon apple cider vinegar
- To a 6-quart (5.5 litres) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.
- Place the lid on the pot and turn the venting valve to “sealing.” Set to pressure cooking for 60 minutes.
- Release the pressure from the instant pot by switching the vent to “venting.” The hot steam will come out of the top, so make sure your hand is not over the release switch. Wait for the pressure to release and the instant pot to unlock before removing the lid. Looking for bone broth recipes ? Look no further! Bone Broth has you covered.
- Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
Make Instant Pot Bone Broth
BONE BROTH Ingredients:
- Bones and carcass from one whole chicken: You can make your bone broth right away after cooking your whole chicken, or save the bones and carcass in your freezer for later.
- Onion and garlic: These aromatic Ingredients add flavour.
- Celery and carrots: These add flavour and nutrients. You can use whole carrots and celery ribs, or vegetable scraps that you have saved in your freezer.
- Fresh herbs and a bay leaf: I love the flavour that rosemary and thyme give to the broth.
- Whole black peppercorns: These are for flavour, and they will get strained out after cooking, along with the other solids.
- Salt: I like to start with less salt and then add more as needed, to taste. I recommend starting with 1 teaspoon Kosher salt and adding up to 1 more teaspoon if needed for flavour.
- Apple cider vinegar: Apple cider vinegar is an important bone broth ingredient. The acidity of apple cider vinegar helps to break down the bones, extracting their nutrients.
- Water: For the thickest, richest bone broth, fill the Instant Pot with water just until the Ingredients are covered. Do not fill any higher than 1 inch below the max fill line on your Instant Pot.
- Place all Ingredients except water in Instant Pot.
- Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
- Close the Instant Pot lid and turn the steam release valve to the sealing position.
- For bone broth, pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
- For chicken stock, use the Pressure Cook/Manual function and set the time to 45 minutes at high pressure.
- After you set the cooking time, the Instant Pot will take about 30 minutes to reach pressure, and then the cooking time will begin counting down.
- When the cooking time ends, allow the pressure to release naturally for 30 minutes by leaving the Instant Pot alone.
- Then CAREFULLY quick release any remaining pressure by using the handle of a long spoon to turn the steam release valve to the venting position slowly. Wait for any steam to escape. Once the pin drops down carefully open the Instant Pot lid.
- Place a strainer over a large bowl, pot or other containers. Use a slotted spoon to remove and discard any large solids from the Instant Pot. Pour the broth into the strainer and allow all of the liquid to drain through. Discard the solids.
- Allow cooling completely.
- Store broth/stock for up to 5 days in the refrigerator or up to 3-6 months in the freezer, in an airtight container. Use in your favourite recipes or enjoy as a nourishing beverage.
NOTE: You can use vegetable scraps and herbs that you have saved in the freezer instead of the whole carrots, celery, etc.
INSTANT POT BONE BROTH – (Chicken)
- 1 chicken carcass or bones from roasted chicken
- 2-3 cups vegetable scraps carrot peels, onions, celery, garlic, etc
- 1-2 sprigs fresh thyme optional
- 1 tablespoon kosher salt
- 1 teaspoon peppercorns
- 2-3 bay leaves
- 10 cups cold water
- If using the strainer insert, place the insert into the inner pot of the instant pot.
- Place the chicken bones, vegetables, herbs, salt and peppercorns in the strainer or directly in the inner pot of the pressure cooker.
- Pour the water over the scraps. Feel free to add more water, but DO NOT let the water reach above two-thirds of the way full.
- Place the lid on the Instant Pot and be sure the vent knob is pointed towards sealed, not venting.
- Set cook time for High Pressure by hitting manual or pressure and using the plus or minus buttons to read 45 minutes for chicken stock and 120 minutes for bone broth.
- Once cook time has elapsed, let naturally release for at least 30 minutes.
- Strain stock and allow to cool slightly before transferring to containers to store.
- Once the stock has cooled and has been refrigerated, you may notice a layer of fat form on top of the stock. Simply use a spoon to skim that off the stock and discard.
- EQUIPMENT NEEDED
- Electric Pressure Cooker (6 or 8 quarts)
- Strainer for Instant Pot
- Time to Get to Pressure: 20-25 minutes
- Time to Cook: 45 minutes for stock and 120 minutes for bone broth
- Time to Release Pressure: 30 minutes
- Total Time: About 2 hours for stock and 3 hours and 15 minutes for bone broth.
- If you don’t have vegetable scraps, use 1 whole carrot, 1 onion that has been quartered, and 2-3 stalks of celery.
- While you can use the bones from Homemade Rotisserie Chicken–DO NOT use the bones from a store-bought rotisserie chicken or your broth will be WAY too salty!
- Feel free to add in 1 sprig of fresh rosemary, 1/4 cup fresh parsley, or 2-3 cloves of garlic as well.
- Store in the fridge for 7 days, or freeze for up to 3 months.
INSTANT POT CHICKEN BONE BROTH IN 3 HOURS
This recipe makes about 2.25 litres of bone broth. I strain and store the broth in clean, airtight jars in the fridge for up to 5 days. You can freeze some of the broth in storage containers or ice-cube trays. Make sure to remove any visible cooked chicken meat, if any is there, to enjoy with some of the broth.
Hearty and nutritious Instant Pot bone broth made with chicken, herbs and veggies in just 3 hours (instead of 12). Sip on it as is or use it in stews, soups, curries, pasta and risotto dishes.
- Carcass and bones of 1 whole, free-range chicken (a little meat still on the bone)
- 1 medium brown onion, peeled and quartered
- 2 small carrots
- 2 celery sticks (I use up the smaller sticks with leaves on)
- 2–3 slices of fresh ginger3 cloves of garlic
- 2 bay leaves
- 3–4 slices of red chilli (optional)
- A handful of fresh parsley (good to use up the stalks here)
- A handful of fresh cilantro/coriander (good to use up the stalks here)
- Generous pinch of cracked black peppers
- 1 teaspoon salt
- 1 tablespoon fish sauce (optional, also you can’t taste)
- 1 1/2 tablespoons apple cider vinegar (white vinegar is fine)
- 2.25–2.5 litres (around 9 cups) of water (ideally filtered)
- Place all Ingredients inside the Instant Pot, place and lock the lid. Make sure the steam release handle is pointing to Sealing.
- Press Manual/Pressure Cook function key and change the timer to 130 minutes. After 3 beeps, the pressure cooker will start to build up the pressure and will be ready to go. Relax and enjoy yourself!
- Once the timer goes off, allow the pressure to release naturally before opening the lid. The build-up of the pressure will take about 20 minutes, natural release about 15-20 minutes; hence the total cooking time is about 3 hours.
- Once the pressure valve is back down and you have opened the lid, let the broth cool down.
- Strain the broth into clean jars or storage containers, seal with lids and store in the fridge or freezer. Remove any visible chicken meat from the bones and store to enjoy with the broth.
- You can use the broth to make chicken soup with fresh vegetables and cooked meat or to use it as a base for other soups and stews. I like it simply heated and served in a bowl or a cup with some fresh herbs, a little garlic, sea salt and lemon or lime juice. You can also add some miso paste, scallions/spring onion, chilli and Tamari soy sauce.
Some of you may wonder whether chicken bone broth heals the gut. Well, I can’t tell you for sure as I am no doctor; however, the collagen, glycine, and amino acids have been said to help in inflammation of the gut. Bone Broth has a wide range of best bone broth recipes in Melbourne
It has been recommended to drink 8 ounces of bone broth a day to help with this inflammation. But again, not a doctor here. All I know is it makes me feel good, and it’s so delicious.
And if you’re going to start drinking this every day as part of a diet, why waste money on store-bought kinds? I have been drinking bone broth every day for weeks and am loving it.