Instant Pot Chicken Bone Broth

A woman holding a spoon of gelled broth with a gallon of broth and an instant pot on the counter in front of her.

If you want to make homemade bone broth that gels every time, this is the recipe for you. Furthermore, there’s no need to heat up your kitchen, or cook broth all day when you can make Instant Pot bone broth in just two hours!

4.12 from 227 votes

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Course: Soup

Prep Time: 10

Cook Time: 2

Cooling Time: 2

Total Time: 4 10

Servings: cups

Calories: 15kcal

Author: Carolyn Thomas

Equipment

Pressure Cooker Use an Instant Pot or any other brand of electric pressure cooker.
Strainer I love this stainless steel strainer.
Funnel This canning funnel has a strainer included.
Mason Jar Or another glass storage jar with an airtight lid.

Ingredients

2 Whole Chicken Carcasses I used the bones from 3 small chickens
8 Cups Water filtered
¼ Cup Apple Cider Vinegar
1 Carrot or carrot scraps
1 Onion or onion skins and peels
1 Head Garlic the whole head, skins and all
1 Tablespoon Sea Salt optional (I omit this and season my broth later)

Instructions

Soak Bones

Add the chicken bones, feet and necks into the inner pot of the Instant Pot.
Pour in water and ACV, cover the pot and let soak in the refrigerator overnight.

Cook

Add in the vegetables, garlic, and optional salt, top off water to the max fill line and place the inner pot into the Instant Pot.
Add lid, flip the pressure vent to sealing, and push the "soup" button, then adjust to low pressure.
Set the timer for two hours.
Allow the Instant Pot to do a natural pressure release.

Strain and Store

Remove the lid to the Instant Pot and carefully strain your broth into a large Mason jar.
Add a lid and place it in the refrigerator to cool completely and gel overnight.
The next day, skim off the fat and reserve, then use your broth in soups, stews, gravies and more!

Notes

Recipe Tips:

Nutrition facts do not include the optional salt.
If you don’t have access to chicken feet, you can buy them here!
Don't skip the soaking step, as this increases the gelatin and minerals in the finished broth.

Storage Instructions:

When stored in an airtight container, bone broth will last in the fridge for 3-5 days.

If you need to store bone broth for a longer period, allow it to cool completely before transferring it to an airtight container and freezing it for up to 3 months.

For longer shelf-stable storage, you can also follow my tutorial on canning bone broth or this chicken bouillon recipe (dehydrator or freeze dryer).

Ways to Use Bone Broth

There are so many incredible ways to use bone broth; some of the obvious ways are in stews and soups (like Greek chicken soup and my chicken chili with black beans). But here are a few of the more creative ways I like to get bone broth into my family’s diet:

Use homemade bone broth when making gravies and sauces.
Cook your grains in broth by substituting the cooking water for bone broth. This is fantastic for rice, barley and even savory oats.
Boil veggies, pasta, and even potatoes in broth instead of water for added flavor.
Add salt and nutmeg and sip it like a tea.
Add to home-canned potatoes to enhance the flavor and nutrition

Nutrition

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