Homemade Instant Pot Chicken Bone Broth
Making chicken bone broth at home is easier than you might think, especially with an Instant Pot. Instead of keeping a pot simmering on the stove for hours, the pressure cooker does most of the work for you.
I like making a batch of Instant Pot chicken bone broth to keep on hand for everyday cooking. It adds flavor to soups, stews, chili, and sauces, and it’s a great way to make use of leftover chicken bones.
How to Store and Freeze It
Once your chicken bone broth is finished, allow it to cool and transfer it to storage containers. Keep it refrigerated if you plan to use it within 3–4 days, or freeze it for longer storage.
I love freezing homemade broth in different portions so I can grab exactly what I need for a recipe. Freezer-safe containers, silicone molds, and ice cube trays are all useful options. Just remember to leave room for expansion when freezing liquids.
When you’re ready to use it, thaw frozen broth in the refrigerator or reheat it gently on the stove.
Ways to Use Homemade Broth
Homemade chicken bone broth is something I reach for often in my kitchen. Use it as the base for homemade soups, add it to chili, use it when cooking vegetables, or substitute it anywhere a recipe calls for chicken broth. Sometimes, if I’m feeling under the weather I will have a cup and it feels so warm and nourishing.
Having it ready in the freezer makes homemade meals a little easier, and you don’t have to rely on store-bought broth every time you cook.
Instant Pot Chicken Bone Broth
Equipment
- pressure cooker See recipe notes
Ingredients
- 2-3 lbs chicken bones or carcass
- 2 Carrots, roughly chopped
- 2 Celery Stalks, roughly chopped
- 1 Onion, quartered
- 4 Garlic cloves, smashed
- 2 Tbsp Apple Cider Vinegar
- 2 Bay Leaves
- Enough Water to cover the bones without going over the max fill line on the Instant Pot
Instructions
- Add everything except the salt to the Instant Pot. Cover the bones and vegetables with water, being careful not to overfill.Cook on the broth/soup setting for 3 hours, then allow the pressure to release naturally which takes about 30 minutes. Strain through a fine-mesh strainer and discard the bones, vegetables and herbs. Once cooled, skim off excess fat if desired and season with sea salt to taste.Refrigerate for up to 4 days, or freeze for longer storage.Living Simply Nourished tip: If your broth turns jiggly in the refrigerator, that's a good thing! It means you've extracted plenty of gelatin from the collagen-rich bones. Chicken feet, wings and necks are especially helpful if you want a broth that gels beautifully.
