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Homemade Instant Pot Bone Broth or Chicken Stock. An easy recipe for how to make bone broth in your pressure cooker.
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5 from 2 votes

Instant Pot Bone Broth (or Chicken Stock)

kristineskitchenblog.com
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.
Prep Time5 mins
Cook Time2 hrs
Inactive Time1 hr
Total Time3 hrs 5 mins
Servings: 8 cups
Calories: 86kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • You can use vegetable scraps and herbs that you have saved in the freezer instead of the whole carrots, celery, etc.

Nutrition

Serving: 1cup | Calories: 86kcal | Protein: 5g | Fat: 2.9g
Nutrition information is only an estimate.
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