If you have leftover chicken bones, throw them in the Instant Pot with some onions, carrots, celery, and herbs to make rich and nutritious chicken bone broth!
I used to simmer bone broth on the stove, but this technique requires you to keep an eye on the pot. With the Instant Pot, the process takes about 2 hours, but you just set the timer and let the pressure cooker work its magic!
This recipe also works great with turkey, so don’t throw out the carcass after Thanksgiving! Break up the bones and make a delicious turkey broth with the same method.
Why you will love chicken bone broth
- It’s rich, comforting, and deeply flavorful
- It’s packed with nutrients
- It’s super easy to make in the Instant Pot
- It’s great for soups, sauces, or sipping
- It’s customizable with your favorite herbs and vegetables
Chicken bone broth ingredients
All you need are some herbs, veggies, and chicken bones to make a rich and flavorful bone broth!
- Fresh herbs — I like to use sprigs of rosemary, thyme, and parsley, but you can use any fresh herbs you have on hand.
- Chicken carcass — This provides the base for the broth. It’s okay if there’s still a little meat on the bones; it doesn’t need to be picked absolutely clean.
- Vegetables — Onion, carrots, and celery add sweetness and depth to the broth.
- Bay leaves — This enhances the savory flavor.
- Peppercorns — The subtle spice will complement the herbs without overpowering the broth.
- Salt — Adjust to taste after cooking to help balance the flavors.
- Apple cider vinegar — This is one of the most important ingredients! Apple cider vinegar helps extract nutrients and collagen from the bones.
How to make chicken bone broth
Step 1: Using kitchen twine, tie together the rosemary, thyme, and parsley.
Step 2: In the electric pressure cooker, combine the chicken bones, onion, carrots, celery, bay leaves, peppercorns, and salt.
Step 3: Drop the herb bundle on top, then add the vinegar and 8 cups of water.
Step 4: Close and lock the lid of the pressure cooker. Set the valve to “sealing,” then select HIGH manual pressure and set the timer for 2 hours.
Step 5: When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
Step 6: Once the pressure gauge drops, unlock and remove the lid.
Step 7: Cool the broth to room temperature, then strain it through a fine-mesh strainer lined with cheesecloth. Discard the solids.
Step 8: Transfer to storage containers.
How easy is that? Now you have homemade bone broth ready to use any time you come across a recipe that calls for stock or broth!
Recipe tips and tricks
- Use cold water to start the broth, which helps extract maximum flavor and nutrients from the bones.
- When straining out the solids, line the strainer with a cheesecloth for a clearer broth.
What to serve with this recipe
Bone broth is so rich and delicious that you can enjoy it as the base of a soup, mix it into a sauce, or sip it straight from a cup!
I love making homemade chicken noodle soup with bone broth. It always warms me up on a cold day, and it’s especially cozy if I’m feeling under the weather!
It’s also amazing in Chinese chicken and rice soup.
You can use homemade chicken bone broth in any recipe that calls for broth.
Substitutions and variations
- You can include any herbs or vegetables you have in your kitchen. I often add garlic cloves and lemon to the Instant Pot if I have them on hand.
- Feel free to swap rosemary, thyme, and parsley with dill, cilantro, or bay laurel for a different flavor profile.
Storage and freezing
- Broth should be stored in an airtight container. It will stay fresh in the refrigerator for 3-4 days.
- You can also freeze bone broth for up to 1 year. I recommend separating the broth in 1- or 2-cup servings so you can thaw only as much as you need at a time.
Other Instant Pot recipes
It’s amazing how many different things you can make with an electric pressure cooker. Here are some of my favorite ways to use this versatile kitchen gadget!
For more cozy soup inspiration, be sure to check out this roundup of my favorite low-carb soup recipes!
Chicken Bone Broth (Instant Pot)
Ingredients
- 2 or 3 (4-inch) rosemary sprigs
- 2 or 3 (4-inch) thyme sprigs
- 2 or 3 (4-inch) parsley sprigs
- bones from a chicken
- 1 large onion , (unpeeled, root end trimmed, and quartered)
- 2 large carrots, (unpeeled, washed, ends trimmed, and each cut into 4 pieces)
- 2 celery stalks with leaves, (ends trimmed and each cut into 4 pieces)
- 2 bay leaves
- ⅛ teaspoon black peppercorns
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Instructions
- Using kitchen twine, tie together the rosemary, thyme, and parsley.2 or 3 (4-inch) rosemary sprigs, 2 or 3 (4-inch) thyme sprigs, 2 or 3 (4-inch) parsley sprigs
- In the electric pressure cooker, combine the bones, onion, carrots, celery, bay leaves, peppercorns, and salt.bones from a chicken, 1 large onion, 2 large carrots, 2 celery stalks with leaves, 2 bay leaves, ⅛ teaspoon black peppercorns, 1 teaspoon kosher salt
- Drop the herb bundle on top, then add the vinegar and 8 cups of water.1 tablespoon apple cider vinegar
- Close and lock the lid of the pressure cooker. Set the valve to “sealing,” then select HIGH manual pressure and set the timer for 2 hours.
- When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
- Once the pressure gauge drops, unlock and remove the lid.
- Cool the broth to room temperature, then strain it through a fine-mesh strainer lined with cheesecloth. Discard the solids.
- Transfer to storage containers.
