If you have leftover chicken bones, throw them in the Instant Pot with some onions, carrots, celery, and herbs to make rich and nutritious chicken bone broth!
Have you ever made your own chicken stock? Whenever I had leftover chicken or turkey bones, I used to throw them in a pot with some vegetables and herbs, then let it simmer on the stove for as long as I could.
This technique, while tried and true, does require that you keep an eye on the pot. That’s why these days, I prefer to make chicken bone broth right in my Instant Pot!
The process takes about 2 hours, but you don’t have to keep an eye on it. Just set the timer and let the Instant Pot work its magic.
This recipe also works great with turkey, so don’t throw out the carcass after Thanksgiving! Just break up the bones and make a delicious turkey broth with the same method.
How to make chicken bone broth
Making homemade bone broth is a breeze thanks to the Instant Pot!
Step 1: Using kitchen twine, tie together the rosemary, thyme, and parsley.
Step 2: In the electric pressure cooker, combine the bones, onion, carrots, celery, bay leaves, peppercorns, and salt.
Step 3: Drop the herb bundle on top, then add the vinegar and 8 cups of water.
Step 4: Close and lock the lid of the pressure cooker. Set the valve to “sealing,” then select HIGH manual pressure and set the timer for 2 hours.
Step 5: When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
Step 6: Once the pressure gauge drops, unlock and remove the lid.
Step 7: Cool the broth to room temperature, then strain it through a fine-mesh strainer lined with cheesecloth. Discard the solids.
Step 8: Transfer to storage containers.
How easy is that? Now you have homemade bone broth ready to use any time you come across a recipe that calls for stock or broth!
Benefits of homemade broth
You can certainly buy stock or broth from the store. That’s what I do if I don’t have any of my homemade stuff on hand.
However, most of the packaged products are high in sodium. They also don’t have that depth of flavor and color that homemade bone broth has. That’s why I prefer making my own whenever possible!
The vinegar in the recipe also helps to break down the bones. That means you’ll get more collagen and nutritious minerals per serving than the store-bought stuff.
Storage
I always try to keep my freezer stocked with bone broth. That way, I have it on hand any time a recipe calls for stock or broth!
I recommend separating your broth into 1- or 2-cup servings. That way, you can easily thaw as much as you need at a time.
Broth should be stored in an airtight container. It will stay fresh in the refrigerator for 3-4 days, or you can store it in the freezer for up to 1 year.
Other Instant Pot recipes
It’s amazing how many different things you can make with an electric pressure cooker. It’s such a versatile kitchen gadget! Here are a few of my favorite recipes to make with my Instant Pot:
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chicken Bone Broth (Instant Pot)
Ingredients
- 2 or 3 (4-inch) rosemary sprigs
- 2 or 3 (4-inch) thyme sprigs
- 2 or 3 (4-inch) parsley sprigs
- bones from a chicken
- 1 large onion (unpeeled, root end trimmed, and quartered)
- 2 large carrots (unpeeled, washed, ends trimmed, and each cut into 4 pieces)
- 2 celery stalks with leaves (ends trimmed and each cut into 4 pieces)
- 2 bay leaves
- ⅛ teaspoon black peppercorns
- 1 teaspoon kosher salt
- 1 tablespoon apple cider vinegar
Instructions
- Using kitchen twine, tie together the rosemary, thyme, and parsley.2 or 3 (4-inch) rosemary sprigs, 2 or 3 (4-inch) thyme sprigs, 2 or 3 (4-inch) parsley sprigs
- In the electric pressure cooker, combine the bones, onion, carrots, celery, bay leaves, peppercorns, and salt.bones from a chicken, 1 large onion, 2 large carrots, 2 celery stalks with leaves, 2 bay leaves, ⅛ teaspoon black peppercorns, 1 teaspoon kosher salt
- Drop the herb bundle on top, then add the vinegar and 8 cups of water.1 tablespoon apple cider vinegar
- Close and lock the lid of the pressure cooker. Set the valve to “sealing,” then select HIGH manual pressure and set the timer for 2 hours.
- When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
- Once the pressure gauge drops, unlock and remove the lid.
- Cool the broth to room temperature, then strain it through a fine-mesh strainer lined with cheesecloth. Discard the solids.
- Transfer to storage containers.
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