See my guide on how to use an Instant Pot.

How to make Instant Pot Bone Broth or Chicken Stock. With just a few simple ingredients you can make homemade chicken bone broth in your pressure cooker. Use your homemade bone broth in soups or sip it as a nourishing beverage.

Homemade Instant Pot Bone Broth or Chicken Stock. An easy recipe for how to make bone broth in your pressure cooker.

We often cook a whole chicken in the Instant Pot.  I don’t like to let the leftover chicken bones and carcass from the whole chicken go to waste. I use them to make the best homemade Instant Pot bone broth and you can too with this easy bone broth recipe!

Homemade bone broth is so much better and more flavorful than store bought. Plus, a good store bought bone broth can be expensive – it’s much cheaper to make your own using scraps in your kitchen! Save little bits of celery, carrot peels, extra herbs, and chicken bones in a freezer bag and you will have the makings for nourishing homemade chicken bone broth.

You can drink warm bone broth from a mug, or use it in any recipe where you would normally use chicken stock or broth. Try it in my Instant Pot brown rice recipe or quinoa recipes. Or use your bone broth in homemade soups, such as crockpot chicken noodle soup or chicken and rice soup.

If you don’t have an Instant Pot and are interested in getting one, read my helpful guide to learn which Instant Pot is best for you. Then check out my beginner’s guide to learn how to use an Instant Pot.

Benefits of Bone Broth

  • Bone broth is a nourishing warm beverage that you can sip or use in recipes to add more nutrients. When you’re sick the healing properties of bone broth may make you feel better.
  • Bone broth is rich in gelatin, collagen, vitamins and minerals. Bone broth may have gut-healing properties and may fight inflammation and boost immunity.
  • This bone broth recipe doesn’t make bone broth that gels, but it is still full of nutrition. To make bone broth that gels, you can add marrow bones and chicken feet (because they are rich in collagen). You can get these at many International markets. Also be sure to use bones from an organic chicken and use just enough water to cover the bones.

Chicken Bone Broth vs. Chicken Stock

In this recipe I give you the cook times needed to make chicken bone broth or chicken stock. If you’re wondering what the difference is between bone broth, chicken stock and chicken broth, the main difference is in how long they cook. Bone broth has the longest cook time, which extracts the most nutrients from the bones.

  • Bone broth is made with bones and sometimes meat, vegetables and aromatics. It is cooked for a long time to extract more nutrients from the bones, and has the highest gelatin content. Bone broth is often thicker than stock.
  • Chicken stock is made with bones, vegetables and aromatics. The cook time is shorter than the cook time for bone broth. Chicken stock has a richer flavor than chicken broth.
  • Chicken broth is made from meat, vegetables and aromatics. It has a shorter cook time than both stock and bone broth.

Ingredients for pressure cooker bone broth in an instant pot.

How to Make Instant Pot Bone Broth

To make Instant Pot bone broth, you will combine the ingredients in your Instant Pot and cook on high pressure for 2 hours. 

Bone Broth Ingredients:

  • Bones and carcass from one whole chicken: You can make your bone broth right away after cooking your whole chicken, or save the bones and carcass in your freezer for later.
  • Onion and garlic: These aromatic ingredients add flavor.
  • Celery and carrots: These add flavor and nutrients. You can use whole carrots and celery ribs, or vegetable scraps that you have saved in your freezer.
  • Fresh herbs and a bay leaf: I love the flavor that rosemary and thyme give to the broth.
  • Whole black peppercorns: These are for flavor, and they will get strained out after cooking, along with the other solids.
  • Salt: I like to start with less salt and then add more as needed, to taste. I recommend starting with 1 teaspoon Kosher salt and adding up to 1 more teaspoon, if needed for flavor.
  • Apple cider vinegar: Apple cider vinegar is an important bone broth ingredient. The acidity of apple cider vinegar helps to break down the bones, extracting their nutrients.
  • Water: For the thickest, richest bone broth, fill the Instant Pot with water just until the ingredients are covered. Do not fill any higher than 1 inch below the max fill line on your Instant Pot.

After the cook time ends, you will let the pot naturally release for at least 30 minutes. Then very carefully quick release the remaining pressure.

Instant Pot bone broth in the pressure cooker after cooking.

How to make Instant Pot bone broth: straining the cooked broth.

Once the pressure has been released from the Instant Pot and the pin drops down, it is safe to open the lid. I use a slotted spoon to remove any large bones and vegetables from the pot and then pour the broth through a strainer to remove the remaining solids.

How to make Instant Pot Chicken Stock

To make chicken stock in your pressure cooker, you will add the same bone broth ingredients and cook for less time. Cook chicken stock for 45 minutes at high pressure, plus a 30 minute natural release. Strain out the solids and let the chicken stock cool before storing.

How to store Homemade Instant Pot Bone Broth

Homemade bone broth or chicken stock will last for up to 5 days in your refrigerator. You can also freeze your bone broth for longer storage. I like to freeze 1 cup portions for future use.

Store your bone broth in freezer-safe wide mouth mason jars. Or freeze in ice cube trays and then transfer to another storage container. Be sure to let the broth or stock cool completely before putting it into the refrigerator or freezer.

Homemade Instant Pot Bone Broth or Chicken Stock. An easy recipe for how to make bone broth in your pressure cooker.
4.88 from 16 ratings

Instant Pot Bone Broth (or Chicken Stock)

Servings: 8 cups
Prep Time: 5 minutes
Cook Time: 2 hours
Inactive Time: 1 hour
Total Time: 3 hours 5 minutes
How to make Instant Pot Bone Broth or Chicken Stock. With just a few simple ingredients you can make homemade chicken bone broth in your pressure cooker. Use your homemade bone broth in soups or sip it as a nourishing beverage.


  • carcass and bones from 1 whole chicken, organic preferred
  • 1 onion, cut in half, skin on
  • 1 head garlic, cut in half, skin on
  • 2 ribs celery
  • 2 carrots
  • fresh rosemary and thyme, a few sprigs of each
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon Kosher salt, or more to taste
  • 1 tablespoon apple cider vinegar
  • water


  • Place all ingredients except water in Instant Pot.
  • Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
  • Close the Instant Pot lid and turn the steam release valve to the sealing position.
  • For bone broth, pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
  • For chicken stock, use the Pressure Cook/Manual function and set the time to 45 minutes at high pressure.
  • After you set the cook time, the Instant Pot will take about 30 minutes to reach pressure and then the cook time will begin counting down.
  • When the cook time ends, allow the pressure to release naturally for 30 minutes by leaving the Instant Pot alone.
  • Then CAREFULLY quick release any remaining pressure by using the handle of a long spoon to slowly turn the steam release valve to the venting position. Wait for any steam to escape. Once the pin drops down carefully open the Instant Pot lid.
  • Place a strainer over a large bowl, pot or other container. Use a slotted spoon to remove and discard any large solids from the Instant Pot. Pour the broth into the strainer and allow all of the liquid to drain through. Discard the solids.
  • Allow to cool completely.
  • Store broth/stock for up to 5 days in the refrigerator or up to 3-6 months in the freezer, in an airtight container. Use in your favorite recipes or enjoy as a nourishing beverage.


  • You can use vegetable scraps and herbs that you have saved in the freezer instead of the whole carrots, celery, etc.
Serving: 1cup, Calories: 86kcal, Protein: 5g, Fat: 2.9g
Nutrition information is an estimate.
Cuisine: American
Course: Beverage, How To, ingredient
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