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–+ servings
Chicken bone broth in jar on wood cutting board with veggies.
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5 from 1 vote

Instant Pot Chicken Bone Broth

Chicken bone broth in the instant pot is much faster to make than stove top. It's full of nutrients, and tastes delicious!
Prep Time15 minutes
Cook Time2 hours
Release Time30 minutes
Total Time2 hours 45 minutes
Course: Soup
Cuisine: American
Diet: Diabetic, Gluten Free, Low Calorie
Servings: 8
Calories: 16kcal
Author: Sara Smith | Eat Dessert Snack

Equipment

Ingredients

  • 1 medium yellow or white onion
  • 2-3 large carrots
  • 3-4 celery tops (about 1 cup)
  • 2 cloves of garlic
  • 1 teaspoon peppercorns
  • 2 bay leaves
  • bones of a 3lb chicken, skin optional
  • 3 Liters water (about 12.5 cups)

Instructions

  • Prepare veggies by washing and chopping if needed, smash the garlic cloves. No need to peel the carrots, just make sure they are scrubbed clean. Chop veggies into 3-4 inch sections.
  • Optional Step: heat a frying pan over high heat and add a little oil. Slice onion in half and place onion halves on the pan and char one side for 2-3 minutes until it looks nice and caramelized and a little burned looking. This gives the broth more color and flavor.
  •  Put all ingredients into the Instant pot (at least a six quart).
  • After placing the lid on securely (make sure the gasket is inserted) set the lid latch to "sealing".
    Set the instant pot manually to cook on high pressure for 120 minutes, or use the "soup" function which will use the same settings.
  • Let the instant pot naturally release for at least 30 minutes to prevent the rapid bubbling which can cause cloudy broth.
    Use a slotted spoon to get the largest pieces of bones and veggies out of the pot. Set the mesh strainer in a large bowl and pour the broth through the strainer.
  •  Transfer the broth to freezable containers to store or use right away!
    Add salt to taste, or wait until you use it in a recipe to have more control of salt content and taste.

Notes

Storage:
Refrigerator – 3–5 days with sealed fat cap; 5 days if unbroken.
 Freezing  – jars (leave ½ inch headspace), or cube trays for smaller portions.
When reheating, use a gentle simmer on the stovetop to reheat as boiling rapidly for a long time can deteriorate the collagen/gelatin.
 

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 42mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2620IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 0.2mg