This instant pot chicken bone broth is my go-to when I want something simple and nourishing simmering away without babysitting the stove. The pressure cooker pulls every bit of flavor and collagen from the bones in just a few hours. It’s a kitchen staple I make every month!
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Simple Comfort, Made From Scratch
I started making instant pot chicken bone broth after realizing how much flavor was left behind in those roasted chicken bones. It felt wasteful to toss them, especially when I knew they could become something so rich and nourishing. The first time I tried it in the Instant Pot, I couldn’t believe how easy it was to get that same deep flavor that used to take all day on the stove.
The best part is how it fits into real life. I used to let my slow cooker run for more than a day just to get that perfect jelly texture, but this method gives me the same result in a fraction of the time. It’s a small victory for busy days when I still want something homemade simmering in the background.
Once it cools, I pour it into jars and tuck them into the freezer, knowing I’ll be glad to have them later. A cup of this broth can turn a simple dinner into something special. It adds that cozy, from-scratch flavor to soups like ham and bean soup or creamy casseroles like chicken and rice casserole.
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Key Ingredients and Substitutions
- Chicken carcasses: The bones are the heart of this recipe and where all the flavor and nutrients come from. I like to use the leftover bones from a roasted chicken, but any cooked chicken carcass will work.
- Apple cider vinegar: Helps pull the collagen and minerals from the bones, giving the broth that rich, jelly-like texture once cooled. You can use lemon juice instead, but I’ve found apple cider vinegar gives the best flavor.
- Water: Fills the Instant Pot and brings everything together into a golden, flavorful broth. Just make sure to stop right below the max fill line so there’s room for pressure to build.
How to Make Instant Pot Chicken Bone Broth
Preparation
Set out your Instant Pot and make sure it’s clean and ready to use. Gather your chicken carcasses, apple cider vinegar, and water. Remove any remaining meat or skin from the bones so you’re left with clean bones for the broth.
Step 1 – Add Ingredients to the Instant Pot
Place the chicken bones into the Instant Pot. Pour in enough water to cover the bones, stopping just below the max fill line. Add the apple cider vinegar, which helps draw out the collagen and nutrients from the bones.
Step 2 – Pressure Cook the Broth
Secure the lid and set the valve to “sealing.” Select the manual or pressure cook setting and cook on high pressure for 240 minutes. When the time is up, allow the pressure to release naturally for the best flavor and clarity.
Step 3 – Strain the Broth
Once the pressure has fully released, carefully remove the lid. Set a fine mesh strainer over a large bowl and pour the broth through to separate the bones and any solids. Discard the bones and let the broth cool slightly before transferring it to storage containers.
Step 4 – Cool and Store
Allow the broth to cool completely before refrigerating or freezing. In the refrigerator, the fat will rise to the top and can be easily removed once chilled. Store in jars, freezer bags, or ice cube trays for easy use in future recipes.
Lynette’s Tip
For the best flavor and texture, use bones from a fully cooked chicken and include any cartilage or small bits of connective tissue. These parts help create that rich, jelly-like consistency once the broth cools.
More Recipes You Can Use Chicken Broth In
Instant Pot Chicken Bone Broth
Equipment
- Instant Pot
- fine mesh strainer
Ingredients
- 1-2 chicken carcasses 3-5 lb each before removing meat and skin
- 2 Tablespoons Apple Cider Vinegar
- Water to fill instant pot to max fill line
Instructions
- Prep: Remove chicken and skin from the bones of the fully cooked chicken. Place your chicken bones in the instant pot. Cover with water. Fill to just below the max fill line on your instant pot. Add 1 – 2 Tablespoons of apple cider vinegar.
- Instant Pot: Cover and lock the instant pot lid. Flip the valve to "sealing". Select manual and set the instant pot to 240 minutes on high pressure. When finished cooking, let natural release.
- Strain: You will want to separate the bones from the broth. Set a fine mesh strainer over a large bowl and pour the broth through the strainer. Pour bone broth into storage containers and let cool. Freeze or refrigerate. Discard any remaining bones.
Notes
Variations
- Add Herbs: Toss in a few sprigs of fresh parsley, thyme, or rosemary before sealing the Instant Pot. It adds a light, savory flavor that pairs well with the rich broth.
- Use Lemon Juice: Swap the apple cider vinegar for lemon juice if that’s what you have on hand. It still helps draw out the collagen and gives the broth a slightly brighter flavor.
- Include Vegetables: Add a few chunks of onion, carrot, and celery to the pot for a more traditional stock flavor. Strain them out after cooking for a smooth, golden broth.
Nutrition
Recipe FAQs
Yes, you can use raw bones, but the flavor will be slightly different. Roasted or cooked bones tend to give a deeper, more developed taste, while raw bones create a lighter broth.
The vinegar helps break down the collagen in the bones, which gives the broth its body and richness. It also helps pull out minerals and nutrients during the cooking process.
If your broth doesn’t set into a jelly-like texture, it’s still full of nutrients and flavor. Next time, try using more bones or include parts with more connective tissue, like wings or feet, for extra collagen.
Once the broth cools in the refrigerator, the fat will rise to the top and solidify. You can easily lift it off with a spoon before using or freezing the broth.
Yes, a bit of cloudiness is completely normal and doesn’t affect the flavor or quality. It simply means the broth is full of nutrients and collagen from the bones.
Thank so much for you wonderful picture filled post! Once I have made the bone broth, I like to pressure can it so I always have it on hand for all recipes that call for broth, ie: rice etc. That way I don’t have to waste freezer space. It just takes 90 minutes to pressure can the broth.
We too purchase several Costco chickens each month since we also feed our dog only human food.
I really LOVE your recipes!
Thank you Lori! I try really hard to provide only great recipes that everyone will love! Great tip on pressure canning. I have not tried it yet, but it’s something I aim to do in the future to save freezer space.