Instant Pot Chicken Broth

 

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I’m sure all of you have heard about bone broth by now with all of the media attention it has gotten. There are a plethora of blog posts about the amazing benefits of bone broth, many people swear by it for boosting the immune system, keeping their skin and hair looking and feeling great, maintaining a healthy digestive system and more. I encourage you to do your own research if you are interested in learning more about exactly why and bone broth is good for you!

Aside from the health benefits of broth, it is pretty versatile and always adds extra flavor to most dishes. If there is one thing that we use with almost every meal, it’s a nice homemade stock or broth. We also enjoy it plain with salt and pepper when we’re feeling sick.
We typically use it instead of plain water when cooking meat on the stovetop, oven or in the instant pot, check out our favorite beef ribs, for example. It can be used to make a gravy, obviously can be used in soup, as the part or all of the liquid for cooking beans or grains, to steam veggies or just to drink on its own. We use it so much that we almost always have a container in the fridge with extra in the freezer. It is actually quite simple and very economical to make at home. I recommend roasting a whole chicken (or buying a pre-roasted one!) and removing most of the meat for use in other recipes, then using the bones to make the stock. Before we had our pressure cooker, we used a crock pot and cooked this same recipe on low for about 12 hours. I really, really REALLY like the Instant Pot better. Rather than waiting a whole day to have your broth,  it is EASY and can be done in as little as a few hours,  start to finish. Please let us know how you like the recipe and follow our cooking and eating adventures on Instagram!

 

Instant Pot Chicken Broth

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Instant Pot Chicken Broth BigOven - Save recipe or add to grocery list Yum
An easy way to make chicken broth with leftover chicken bones and veggie scraps in your instant pot. Alternative direction for crock pot!
Instant Pot Chicken Broth
Course Soup
Prep Time 5 minutes
Passive Time 3 hours
Servings
2 quarts
Ingredients
  • 1 chicken carcass
  • 3 carrots, roughly chopped (or scraps from a 1 bag of carrots)
  • 3 celery stalks, roughly chopped (or the scraps of 1 bunch of celery)
  • 1 small onion, cut into quarters (or the scraps of 3-5 onions)
  • 2 tbsp vinegar (I like ACV)
  • 2 tsp garlic powder (or 2 cloves garlic)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • water to cover ingredients
Course Soup
Prep Time 5 minutes
Passive Time 3 hours
Servings
2 quarts
Ingredients
  • 1 chicken carcass
  • 3 carrots, roughly chopped (or scraps from a 1 bag of carrots)
  • 3 celery stalks, roughly chopped (or the scraps of 1 bunch of celery)
  • 1 small onion, cut into quarters (or the scraps of 3-5 onions)
  • 2 tbsp vinegar (I like ACV)
  • 2 tsp garlic powder (or 2 cloves garlic)
  • 1 tsp sea salt
  • 1 tsp black pepper
  • water to cover ingredients
Instant Pot Chicken Broth
Instructions
Instant Pot Directions
  1. Add all ingredients to the IP and cover with water, making sure not to go above the max fill line
  2. Set to "soup" function and adjust to 60 minutes
  3. Allow to naturally release. Let cool and strain
  4. Optionally you can make more broth by using the same bones and veggies, adding additional salt, pepper and vinegar but setting to 120 minutes this time.
  5. Repeat until bones are spent
Crock Pot Instructions
  1. Add ingredients and cover with water
  2. Cook for 8-10 hours on low
  3. Let cool, strain and repeat until bones are spent
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