Instant Pot Chicken Bone Broth from Leftover Bones
Instant Pot chicken bone broth is made by pressure cooking chicken bones with vegetables, water and a little vinegar for 90 minutes, then letting the pressure drop on its own. It turns a roast chicken carcass, or a bag of wings, backs and feet, into about 10 cups of rich broth in roughly 2 1/2 hours, instead of most of a day on the stove. One cup has about 90 calories and 6 g of protein.
Quick answer
Put 2 to 3 lb chicken bones, an onion, 2 carrots, 2 celery stalks, 4 garlic cloves, 2 bay leaves, 1 tsp peppercorns and 1 tbsp cider vinegar in a 6-quart Instant Pot. Add water to the max fill line, cook on high pressure for 90 minutes, and let the pressure release naturally for 20 minutes. Strain, cool quickly in shallow containers and refrigerate within 2 hours. Keeps 3 to 4 days in the fridge or 2 to 3 months frozen.
Instant Pot Chicken Bone Broth
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Instant Pot Chicken Bone Broth Ingredients
- 2 to 3 lb chicken bones: a roast chicken carcass, or raw wings, backs, necks or feet
- 1 medium onion, quartered (skin on is fine)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp apple cider vinegar
- About 10 to 12 cups cold water, to the max fill line
- Salt, to taste (added after straining)
How to Make Instant Pot Chicken Bone Broth
- Put the chicken bones, onion, carrots, celery, garlic, bay leaves, peppercorns and vinegar in a 6-quart Instant Pot.
- Add cold water until the bones are covered by about an inch or the water reaches the pot’s max fill line, whichever comes first. Never fill above the max line.
- Lock the lid, set the valve to Sealing and cook on High Pressure for 90 minutes. A full pot takes about 20 to 25 minutes to come up to pressure.
- Let the pressure release naturally for at least 20 minutes, then carefully open the valve to release what is left.
- Strain the broth through a fine-mesh strainer into a large bowl or pot and discard the solids. Season with salt to taste.
- Cool the broth quickly: divide it into shallow containers and refrigerate within 2 hours. Once cold, lift off the fat layer if you want a leaner broth.
Nutrition Facts
Per 1 cup (estimated)
- Calories: 90
- Total fat: 3 g
- Saturated fat: 1 g
- Cholesterol: 5 mg
- Sodium: 340 mg
- Carbohydrates: 8 g
- Fiber: 0 g
- Sugar: 4 g
- Protein: 6 g
USDA FoodData Central has no entry for broth made from this exact mix of bones, so these values are USDA SR Legacy “Soup, stock, chicken, home-prepared” (FDC 172884, 240 g per cup). That entry includes some salt; broth you salt lightly or not at all will be lower in sodium. The fat layer you remove after chilling lowers the fat and calories.
Why Instant Pot Chicken Bone Broth Turns Rich
Bones, skin, joints and cartilage contain collagen. Long, hot cooking breaks collagen down, and it dissolves into the liquid; that is what makes a good broth feel full in the mouth and set into a soft wobble in the fridge. Under high pressure, water inside an Instant Pot cooks at around 240°F instead of 212°F, so instant pot chicken bone broth gets the same body in 90 minutes that takes 6 or more hours of simmering.
The tablespoon of vinegar is a traditional addition. It adds a little brightness, but it doesn’t make a big difference to how much the broth sets; the bones you choose matter more.
Best Bones for Instant Pot Chicken Bone Broth
| Bones | Flavor | Body when chilled |
|---|---|---|
| Roast chicken carcass | Deep, roasted | Medium |
| Raw backs and necks | Clean, mild | Medium |
| Wings | Rich | Good |
| Feet (cleaned) | Mild | Very good |
| Mix of carcass and feet | Rich and roasted | Very good |
Chicken feet bone broth in the Instant Pot is a popular version for good reason. Feet are mostly skin, tendon and cartilage, so even a handful added to a carcass gives a broth that sets firmly. Buy them cleaned, with the outer skin and nails removed, and rinse them before cooking.
How to Cool and Store Instant Pot Chicken Bone Broth
A big pot of hot broth cools slowly, and bacteria grow fastest between 40°F and 140°F. Divide it into shallow containers so it chills quickly, and get it into the fridge within 2 hours; you don’t need to wait for it to cool on the counter first. The USDA FSIS leftovers guide gives the same advice.
The FoodSafety.gov cold storage chart lists soups and stews at 3 to 4 days in the fridge and 2 to 3 months in the freezer for best quality. Freeze instant pot chicken bone broth in 1- or 2-cup containers, or in muffin tins then bagged, so you can thaw only what you need. Bring refrigerated broth back to a boil, or at least to 165°F, when you reheat it.
Tips for Clearer Instant Pot Chicken Bone Broth
- Roast raw bones first at 425°F for 30 to 40 minutes for a darker, deeper flavor.
- Start with cold water and keep the vegetables in large pieces so they don’t cloud the broth.
- Use natural release. A quick release makes the broth boil hard inside the pot and turns it cloudy.
- Salt at the end. You will use the broth in other recipes, so season each dish instead.
Why Isn’t My Instant Pot Chicken Bone Broth Setting?
If chilled broth stays liquid, there was too much water for the amount of bones, or the bones were low in cartilage. Next time, add wings or feet and fill to the bones plus an inch instead of the max line. The broth is still good to use; it just has a lighter body.
Ways to Use Instant Pot Chicken Bone Broth
Use it anywhere you would use chicken broth: soups, gravies, rice and grains. It is the base for this Greek lemon chicken soup, and a cup of it in place of water makes Instant Pot wild rice much more savory. It is also good warmed in a mug with a pinch of salt.
Instant Pot Chicken Bone Broth FAQ
How long does Instant Pot chicken bone broth keep?
3 to 4 days in the fridge and 2 to 3 months in the freezer for best quality, following the FoodSafety.gov chart for soups.
Can I use a cooked chicken carcass?
Yes. A roast or rotisserie chicken carcass gives a deeper, roasted flavor. Use it within 3 to 4 days of cooking, or freeze it until you are ready.
Can I make it without an Instant Pot?
Yes. Simmer the same ingredients, partly covered, on the stove for 6 to 8 hours, adding water as needed, then strain and cool the same way.
How long should I pressure cook bone broth?
90 minutes on high pressure with a natural release gives a rich broth. Some cooks go to 2 hours for very collagen-rich bones like feet.
How much protein is in a cup?
About 6 g per cup, based on USDA FoodData Central values for home-prepared chicken stock. Broths that set firmly can have more.
Sources
Featured photo: Unsplash
