Making chicken bone broth in an Instant Pot is easy and cost-effective. It’s a hands-off process. You simply dump the ingredients in and go! This recipe yields a large batch of nourishing chicken bone broth using chicken bones and leftover vegetable scraps.
Making broth in an Instant Pot is not only simple but also very cost-effective. You can easily prepare a large batch using chicken bones and leftover vegetable scraps that are typically thrown away. This nutrient-rich broth serves as an excellent base for soups, stews, and sauces, or it can be enjoyed on its own as a warm drink.
I prepare a batch of this every few weeks to store in the fridge and freezer. I enjoy sipping on it during colder days. I use it in recipes that call for chicken stock, such as soups or curries.
To freeze it, I pour the mixture into silicone moulds that measure either 1/2 cup or 1 cup, making it easy to defrost just the amount I need for my recipes.
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Ingredients & Substitutions
The printable recipe card below has the full ingredients list and instructions.
- Chicken bones – use leftover bones from a whole chicken, wings, or backs. They provide flavour, collagen, and nutrients, creating a rich, gelatinous broth.
- Vegetable scraps – add flavour and nutrients with scraps like onion peels, carrot ends, and celery stalks. These enhance the broth without overpowering it.
- Bay leaves – adds a subtle depth of flavour.
- Apple cider vinegar – helps extract minerals from the bones and adds a hint of tanginess, balancing the broth’s richness.
- Water – use filtered or spring water for the best result.
Helpful Equipment
Instant Pot Electric Pressure Cooker
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Souper Cubes 1/2 Cup Silicone Freezer Moulds
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Souper Cubes 1 Cup Silicone Freezer Tray with Lids
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Step 1: Add the chicken bones, vegetable stock, bay leaves, apple cider vinegar, and water to the Instant Pot.
Step 2: Place the lid on top and turn the vent knob to the sealing position. Press the soup function button and allow it to pressure cook until the timer goes off.
Step 3: Once the Instant Pot beeps, turn the vent knob to the venting position to release the steam. After the steam has fully released, twist and open the lid.
Step 4: Strain the chicken broth into a bowl using a fine mesh sieve. Discard the bones and vegetables.
Step 5: Pour the chicken broth into jars or your preferred storage containers.
How To Store
Refrigerate – Store in an airtight container in the refrigerator for up to a week.
Freeze – I recommend freezing in 1/2 & 1 cup silicone moulds, then storing them in freezer-safe bags for easy portioning.
Instant Pot Chicken Broth
Ingredients
- 2 chicken carcuss or bones
- 4 cups vegetable scraps celery, onions, carrots
- 2 tablespoons apple cider vinegar
- 2 bay leaves
- 10 cups water
Instructions
- Add the chicken bones, vegetable stock, bay leaves, apple cider vinegar, and water to the Instant Pot.
- Place the lid on top and turn the vent knob to the sealing position. Press the soup function button and allow it to pressure cook until the timer goes off.
- Once the Instant Pot beeps, turn the vent knob to the venting position to release the steam. After the steam has fully released, twist and open the lid.
- Strain the chicken broth into a bowl using a fine mesh sieve. Discard the bones and vegetables.
- Pour the chicken broth into jars or your preferred storage containers.
Notes
- I don’t season my chicken broth as I like to season it when I’m cooking with it. Add salt and pepper to taste if you’d prefer it to be seasoned.
- I recommend using organic chicken bones if you can! The quality and nutrients will be far superior.
