Instant Pot Chicken Bone Broth (Rich & Easy)
Leftover bones — from a roasted chicken, or a bag of wings, backs, and necks from the butcher — turn into a rich, gelatinous broth in about two hours in the Instant Pot, instead of the better part of a day on the stove. Pressure does the work that a long, slow simmer normally handles, pulling flavor and collagen out of the bones much faster, so there’s no need to babysit a pot on the stove all afternoon.
Ingredients
- 2-3 lbs chicken bones or carcass (raw or from a roasted chicken)
- 1 onion, quartered (skin on is fine)
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon whole peppercorns
- Water, to the max fill line
- Salt, to taste (added after straining)
Instructions
- Add the chicken bones, onion, carrots, celery, garlic, bay leaves, peppercorns, and apple cider vinegar to the Instant Pot.
- Add water until it reaches the pot’s max fill line, or until the bones are covered by about an inch, whichever comes first — don’t exceed the max line.
- Secure the lid, set the valve to sealing, and cook on high pressure for 90 minutes.
- Let the pressure release naturally for at least 20 minutes, then carefully release any remaining pressure manually.
- Strain the broth through a fine-mesh strainer into a large bowl or pot, pressing on the solids to extract the liquid, then discard the solids.
- Let the broth cool slightly, then season with salt to taste.
- Once chilled, skim off any solidified fat from the surface if you’d like a leaner broth.
- Use right away, or portion into containers for the fridge or freezer.
Why This Works
A proper broth depends on breaking down collagen from bones and connective tissue into gelatin, which is what gives cooled, well-made broth its jiggly texture. An Instant Pot holds a higher, more consistent temperature and pressure than a stovetop simmer, which speeds up that breakdown considerably. The apple cider vinegar also helps by making it easier for minerals to leach out of the bones during cooking.
Tips for the Best Instant Pot Chicken Bone Broth
Roasted or leftover rotisserie bones give a deeper, more savory flavor than raw ones, since the roasting adds browning that a pressure cooker can’t replicate on its own. Don’t skip the natural release — broth that’s depressurized too quickly tends to come out cloudier, since the rapid pressure change agitates the fat and proteins.
Common Mistakes to Avoid
For instant pot chicken bone broth, overfilling the pot past the max line is the most important mistake to avoid, both for safety and because the broth won’t circulate properly if the pot is too full. Adding salt before straining is another common misstep — broth reduces slightly as it cools and you strain out solids, so seasoning at the end gives you more control over the final flavor. Straining too quickly through a coarse strainer will also leave small bone fragments behind, so a fine-mesh strainer or a strainer lined with cheesecloth is worth the extra minute.
Storage
Refrigerate this instant pot chicken bone broth for up to 4 days, or freeze it for up to 3 months — freezing in flat bags or ice cube trays makes it easy to thaw only as much as a recipe needs. According to the USDA’s food safety guidance, broth should be cooled promptly and refrigerated rather than left at room temperature for more than two hours.
Frequently Asked Questions
Do I need to use raw bones, or can I use a cooked carcass? Either works. A leftover roasted chicken carcass actually gives a deeper flavor than raw bones since it’s already browned, and it’s a good way to use up a carcass you’d otherwise throw out.
Why isn’t my broth gelling once it’s chilled? This usually means there wasn’t quite enough collagen-rich cartilage and joints in the bones used, or the broth needed a bit more cook time. A mix that includes wings, feet, or backs (which have more connective tissue) gels more reliably than breast bones alone.
Can I make this without an Instant Pot? Yes, though it takes much longer — simmer the same ingredients on the stove, partially covered, for 4-6 hours, skimming occasionally, then strain the same way.
What can I use this broth for? It works anywhere a recipe calls for chicken broth or stock: soups, risottos, gravies, or simmering grains like rice or quinoa in place of water for extra flavor. It also makes a simple, warming mug on its own with a pinch of salt.
