Chicken bone broth in the Instant Pot is nutrient-rich, deeply flavorful, and much faster to make than traditional stovetop methods.
Learning how to make chicken bone broth in the Instant Pot is a great time-saver. It speeds up recipes like bone broth chicken noodle soup and gives you a versatile, savory base for countless dishes. This guide explains a simple Instant Pot method so you can have homemade broth on hand whenever you need it.
What Is Chicken Bone Broth and Why Use the Instant Pot?
- Broth is typically made with vegetables, herbs, spices, meat and sometimes some bones and is simmered from about 30 minutes up to a couple of hours.
- Stock is made primarily from animal bones (often with some meat attached) and vegetables, usually simmered for several hours to extract flavor and gelatin.
- Bone broth is made from roasted or raw bones and vegetables and is cooked for extended periods (many hours) to maximize collagen extraction and depth of flavor.
- Why the Instant Pot? It dramatically reduces cooking time compared with long stovetop or oven batches (often 4–12 hours), keeps kitchen heat down, and preserves nutrients and flavor effectively.
- Health benefits: Bone broth is hydrating and contains minerals that support bone health. Some studies suggest it may have anti-inflammatory effects related to gut health, but strong clinical evidence for anti-aging or curing illnesses is limited.
Why You’ll Love This Recipe
- Taste: A savory, mildly herby chicken broth that works as a base for soups, sauces, and grains. Salt is optional here so you can control seasoning when using the broth in different recipes.
- Ease: Add ingredients to the pot, set it, and let the Instant Pot do the work—minimal hands-on time.
- Time: Allow about 15–30 minutes prep, 2 hours cooking at high pressure, and ~30 minutes natural release. Expect roughly 3 hours from start to finish, slightly longer if ingredients start cold.
🛒 Key Ingredients & Tools
- Chicken bones: Carcasses from roasted chickens, necks, feet, or leftover bones from store-bought rotisserie chickens work well.
- Vegetable scraps (mirepoix): Onion, carrots (no need to peel if scrubbed), and celery tops add flavor and color. Save peeled ends and trims in a freezer bag to collect scraps for broth.
- Herbs & spices: Whole peppercorns, bay leaves, garlic, and optional herbs like thyme, rosemary, or sage. Keep it simple—2–3 aromatics is usually enough.
- Tools: Instant Pot (6 or 8 qt), mesh strainer, large bowl, and jars or freezer-safe containers for storage.
Pro Tip: Keep a freezer bag of vegetable scraps and a bag of bones from cooked birds so you can make broth any time.
See the recipe card below for ingredient quantities and serving details.
✏️ Substitutions & Variations
- Dietary adjustments: For keto or paleo styles, omit heavier starchy vegetables if desired; the base recipe is already Whole30-compliant if you avoid vinegar additions.
- Flavor twists: Add fresh ginger or turmeric for warmth, or vary herbs—use thyme, sage, or parsley. Choose two or three additions to avoid overcomplicating the flavor.
🧑🍳 Instructions
- Step 1. Wash and chop vegetables into large pieces (3–4 inch sections). Smash the garlic. No need to peel carrots—just scrub them.
- Step 2 (optional). Heat a skillet with a little oil and char the cut side of the onion halves for 2–3 minutes to add color and depth of flavor.
- Step 3. Place bones, vegetables, herbs, and water into the Instant Pot. Use at least a 6-quart pot and don’t overfill past the max fill line.
- Step 4. Secure the lid (check the gasket) and set the valve to “sealing.” Cook on high pressure for 120 minutes (the Soup function generally uses similar settings).
- Step 5. Allow the Instant Pot to naturally release for at least 30 minutes to minimize scum and cloudiness. Remove large bones and vegetables with a slotted spoon, then strain the liquid through a mesh strainer into a large bowl.
- Step 6. Discard or compost the strained vegetable solids after they drain.
- Step 7. Transfer the strained broth into jars or freezer-safe containers. Leave appropriate headspace for freezing. Add salt to taste now or when using the broth in recipes.
📌 Troubleshooting Common Problems
- Cloudy broth: Rapid boiling or quick pressure release can spread denatured proteins through the liquid. Use a natural release to reduce cloudiness; skimming is tough in a sealed cooker.
- Not gelatinous enough: Try reducing water by about 1 cup (250 mL), include collagen-rich parts like chicken feet or necks, or run a second low-pressure cycle to extract more gelatin.
Pro Tip: Reheat gently over a low simmer; extended rapid boiling can break down collagen and thin the broth.
❓Frequently Asked Questions
Refrigerator: 3–5 days if covered.
Freezing: Use jars (leave ½ inch headspace) or ice cube trays for small portions.
Reduce the water by about 1 cup (250 mL), include collagen-rich parts like feet or neck bones, or run an additional cooking cycle to extract more gelatin.
Yes. Always leave at least ½ inch of headspace in glass jars because liquid expands when frozen. Use freezer-safe jars and lids for best results.
Off-odors can come from old scraps or certain vegetables. Roasting bones at 450°F (230°C) for 30–40 minutes before pressure cooking browns them and reduces strong aromas.
🥣 How to Use Chicken Broth
Use chicken broth in place of water in soups, stews, risottos, sauces, pastas, and to cook grains like brown rice. It adds depth and savory richness to many recipes and can be frozen in portions for easy use.
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Healthy Chicken Gnocchi Soup
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Chicken Rice and Veggies Casserole
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Creamy Lemon Chicken Orzo
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White Chicken Chili with Corn
Did you try this recipe? Leave a star rating and comment if you did — feedback helps other readers and I love hearing how you used the broth. Thank you!
📝 Printable Recipe
Instant Pot Chicken Bone Broth
Equipment
- 1 Instant Pot (at least 6 quart)
- 1 mesh strainer
- 1 large bowl
Ingredients
- 1 medium yellow or white onion
- 2–3 large carrots
- 3–4 celery tops (about 1 cup)
- 2 cloves garlic
- 1 teaspoon peppercorns
- 2 bay leaves
- Bones of a 3 lb chicken (skin optional)
- 3 liters water (about 12.5 cups)
Instructions
- Prepare vegetables by washing and chopping into large pieces; smash garlic cloves. No need to peel carrots if scrubbed.
- Optional: Char onion halves in a hot pan with a little oil for 2–3 minutes to deepen color and flavor.
- Place all ingredients in the Instant Pot (use at least a 6-quart pot).
- Secure the lid and set the valve to sealing. Cook on high pressure for 120 minutes (or use the Soup function).
- Allow the Instant Pot to naturally release for at least 30 minutes. Remove large solids with a slotted spoon and strain the broth through a mesh strainer.
- Transfer broth to freezer-safe containers or jars, leaving headspace if freezing. Add salt to taste when using.
Notes
Storage:
Refrigerator – 3–5 days when covered.
Freezing – use jars (leave ½ inch headspace) or ice cube trays for small portions.
When reheating, warm gently over a low simmer to preserve collagen and gelatin.
Nutrition
Carbohydrates: 4 g
Protein: 1 g
Fat: 0.1 g
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Hi, I’m Sara!
Registered nurse by day and food blogger on weekends. I love sharing simple, comforting recipes that are easy to make and delicious to eat.