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Home » Instant Pot Recipes » Chicken

Instant Pot Chicken Bone Broth In 3 Hours

Published: Dec 17, 2018 · Modified: Oct 31, 2024 by Irena Macri · This post may contain affiliate links · 41 Comments

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Would you like homemade, nutritious Instant Pot chicken bone broth with herbs and veggies made in 3 hours instead of 12 or 24? Yes, please! Here is how to make this nutritious bone broth in your pressure cooker! This recipe is gluten-free, paleo, Whole30 and keto-friendly.


Instant Pot Chicken Bone Broth (Pressure Cooker Recipe)

When it comes to bone broth, the chicken version is probably our favourite. In fact, we love it so much that we almost always have a batch of organic chicken bone broth in the fridge and it should be a part of everyone's weekly meal prep.

While making bone broth on a stove or using a slow cooker can take anywhere between 6-12 hours, or even more for larger meat bones, using an Instant Pot pressure cooker reduces that time to under 3 hours!

Jump to:
  • WHY MAKE INSTANT POT BONE BROTH?
  • USING INSTANT POT CHICKEN BONE BROTH IN
  • WHAT YOU'LL NEED
  • HOW TO STORE & FREEZE CHICKEN BROTH
  • Instant Pot Chicken Bone Broth Recipe

WHY MAKE INSTANT POT BONE BROTH?

Besides the obvious reason that it tastes so damn good and comforting, making bone broth has multiple benefits. It's very nourishing and healing for the gut. It contains beneficial collagen, glycine and minerals.

It's a great way to use up leftover chicken bones and carcasses, thus turning you into a sustainable kitchen goddess (or god). Bone broth can be used in many ways: using it as a base for soups and stews, braising vegetables in it, cooking rice with it, adding it to scramble eggs and so on.

Personally, we like to keep it simple and have a bowl of chicken bone broth with some fresh herbs, maybe a little garlic, lemon juice and some shredded chicken meat off the bone (if there is any).

Related: Kettle and Fire Bone Broth Review: Is this Bone Broth Worth It?

USING INSTANT POT CHICKEN BONE BROTH IN

Add homemade chicken broth to any of these Instant Pot risotto dishes or as tasty liquid in your Instant Pot pasta recipes. Try this creamy chicken and noodle pasta dish.

Use it as a base in any Instant Pot soups or stovetop versions you make where a chicken stock or broth is required. We also use it in curries or any stock-based stews. This bone broth is an excellent base for this chicken and potatoes dish, and we use it to make my savoury chicken. and my chicken pot pie.

Instant Pot Chicken Bone Broth In 3 Hours

WHAT YOU'LL NEED

We usually buy a whole free-range chicken and separate the meat from the carcass to use in other dishes. What's left is the carcass and chicken legs and wings with a little meat on it. That's what we use to make this broth. You can use leftover bones and carcass from a roasted chicken, or even a few chicken legs/feet, wings and necks.

You can buy a whole chicken and then cut it in half. Use one half to make this recipe and freeze the other half for another day. This way you will also have a bit more meat so you can make satiating chicken noodle soup, once you have made the broth.

Ingredients you need for the pressure cooker bone broth

HOW TO STORE & FREEZE CHICKEN BROTH

This recipe makes about 2.25 litres of bone broth. Strain and store the broth in clean, airtight jars in the fridge for up to 5 days. You can freeze some of the broth in storage containers or ice-cube trays, make sure to cool it completely first. It should last for 3 months in the freezer. 

Make sure to remove any visible cooked chicken meat, if any is there, to enjoy with some of the broth.

Finished Instant Pot Bone Broth


Rate This Recipe

4.93 from 13 votes

Instant Pot Chicken Bone Broth Recipe

Hearty and nutritious Instant Pot bone broth made with chicken, herbs, and veggies in just 3 hours (instead of 12). Sip on it as is or use it in stews, soups, curries, pasta, and risotto dishes. Keto, low-carb, gluten-free, Whole30, and paleo.
Print Recipe Pin Recipe
Prep Time10 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 10 minutes mins
Servings: 2 litres
Calories: 56kcal

Ingredients

  • Carcass and bones of 1 whole free-range chicken (a little meat still on the bone)
  • 1 medium onion peeled and quartered
  • 2 small carrots cut in halves
  • 2 celery sticks I use up the smaller sticks with leaves on
  • 2-3 slices of fresh ginger
  • 3 cloves of garlic
  • 2 bay leaves
  • 3-4 slices of red chilli optional
  • A handful of fresh parsley good to use up the stalks here
  • A handful of fresh cilantro/coriander good to use up the stalks here
  • A generous pinch of cracked black peppers
  • 1 teaspoon salt
  • 1 tablespoon fish sauce optional, you can't taste
  • 2 tablespoons apple cider vinegar white vinegar is fine
  • 2.25-2.5 litres water or around 9 cups of water, filtered

Instructions

  • Place all ingredients inside the Instant Pot and stir. Place and lock the lid. Make sure the steam release handle is pointing to Sealing.
  • Press Manual/Pressure Cook function key and change the timer to 130 minutes. After 3 beeps, the pressure cooker will start to build up the pressure and will be ready to go (you will see the ON sign). This might take 15 minutes due to the amount of liquid, then the timer will start. Relax and enjoy yourself!
  • Once the timer goes off, allow the pressure to release naturally before opening the lid, this should take about 15-20 minutes, hence the total cooking time is about 3 hours.
  • Once the pressure valve is back down and you have opened the lid, let the broth cool down.
  • Strain the broth into clean jars or storage container, seal with lids and store in the fridge or freezer. Remove any visible chicken meat from the bones and store to enjoy with the broth.
  • You can use the broth to make chicken soup with fresh vegetables and cooked meat or to use it as a base for other soups and stews. I like it simply heated and served in a bowl or a cup with some fresh herbs, a little garlic, sea salt and lemon or lime juice. You can also add some miso paste, scallions/spring onion, chili, and Tamari soy sauce.

Notes

Want to enjoy the benefits of bone broth but find that even 3 hours still too long?  While we love making our own chicken bone broth, sometimes you may need a more convenient store-purchase option. Luckily, these days, there are some amazing brands that make a collagen-rich bone broth that you can store in the pantry to use quickly when you need it. We love the Kettle & Fire for their rich, homemade bone broths and soups (beef, chicken and vegetable). They are kindly offering our readers 15% off with a coupon code 'cravecollective' so make sure to check out their amazing range here.

Nutrition

Serving: 1litre | Calories: 56kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1967mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8380IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 1mg
CourseSoup
CuisineTraditional
Keywordbone broth, Chicken, Instant Pot Soup, Keto, Paleo, Pressure Cooker, stock, Whole30
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

If you enjoy this recipe, share it with your Instant Pot loving friends and family. Questions and comments are welcome! 

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Reader Interactions

Comments

  1. Greta deJong

    February 23, 2024 at 3:30 pm

    Thank you for this recipe. This is my first time visiting your site but I'll be back for more. I followed your recipe using the carcass of a pre-roasted deli chicken. I've made bone broth from maybe 10 years but this was, hands-down, the most delicious. After "harvesting" the broth, because it was late and I was too tired to clean up, I just added more water, bay leaves, ginger, vinegar and fish sauce to the pot and pressure-cooked on low for three hours (then "warm"). In the morning, I was surprised to find this second batch of broth was as tasty as the first, though a bit lighter. In the end, I got six quarts of delicious bone broth out of one carcass in my 6-qt. Instant Pot. Wow! I'll be making a lot more chicken bone broth from now on. If only beef bone broth were so easy... or maybe I just need a bigger pot. 🙂

    Reply
    • Ann Fabrizio

      February 29, 2024 at 1:08 pm

      Thanks Greta for the feed back. We are really happy you got so much broth out of this recipe. We also have a recipe for beef broth if you need and yes maybe an upgrade to 8 qt is in your future, lol. Take care.

      Reply
  2. Diana

    December 31, 2023 at 1:47 am

    I meant 5 Stars!!!

    Reply
  3. Diana

    December 31, 2023 at 1:47 am

    Love this recipe! I'm currently making Vegetable Chicken Bone Broth in my 8 qt Instant Pot. I loaded our with a whole Bulb of Garlic, 5 huge carrots, 5 celery stalks with leaves, Dbl the ginger, cracked Pepper, dash of Kosher Salt, and 1.5 Sweet Vidalia Onions and 3 small chicken carcasses! I also add some thyme, rosemary, dried basil from my garden and some red pepper flakes. The smell in our home right now is amazing! I can't wait to get up right now and have a cup of this broth. So Excited! I'm not new to doing this and started this before my hubby and I went for a walk with our dogs, BUT, I was a bit confused about how long I keep it in the Instant Pot, this is when I came across your recipe! I am sure anyone who tries this is gonna love love love this!

    Reply
  4. Yoli

    October 4, 2023 at 2:44 am

    I followed the recipe but did not have any ginger, cilantro or chili thing. I added a little bit extra of everything but fish sauce. The broth came out a beautiful golden tea color and wonderful taste. I love I and would drink it plain as a cup of tea.

    Reply
  5. Susan

    June 8, 2021 at 1:53 pm

    In the instant pot now as I write this. I can tell this is going to be delicious. I pulled a couple of bags of frozen chicken bones from my freezer that Zaida was saving for just this purpose. Have made bone broth in the IP before, but this combination of vegetables, herbs and seasonings will be so good! Recipe very easy to follow, thanks...

    Reply
    • Instant Pot Eats

      June 17, 2021 at 12:05 am

      Thanks, Susan. I hope it turned out great for you. Lots of delicious ways to use up the broth as well.

      Reply
  6. Anonymous

    February 26, 2021 at 6:39 pm

    The instructions are simple and easy to follow. The taste is amazing. We drink bone broth daily and this is the recipe we use!

    Reply
  7. Peggy

    January 23, 2020 at 1:15 pm

    Worked well EXCEPT I could not find a “LOW” button - nor in my brief research could I find it. So I used ‘egg’ setting. What setting are you referring to?

    Reply
    • instantpoteats

      January 24, 2020 at 9:20 am

      Hey Peggy, I see how that wasn't clear. You have to press Manual/Pressure Cook and then change the pressure setting from high to low. But, as mentioned in instructions, it would be ready after 100 mins plus natural release anyway. I'll update the instructions to make it clearer. Thanks for the heads up!

      Reply
  8. Crystal Davila

    December 9, 2019 at 2:11 pm

    Could I make this with Drumsticks or Thighs instead of the chicken carcass? Would I have to take all the meat off the bone and just use the bones?

    Reply
    • instantpoteats

      December 9, 2019 at 5:49 pm

      Yes, absolutely! I am actually making chicken broth today with leftover frozen chicken wings 🙂 As long as you have some bones in there, you'll get a good broth.

      Reply
  9. Melissa Hernandez

    March 16, 2018 at 5:58 pm

    I made this today, and wow! So incredibly happy with the gelatinous consistency. I used frozen bones from all the chicken I de-bone, mostly thighs and it came out perfect. I haven't been able to get gelatin lately over the stove. Thank you so much for this recipe!

    Reply
    • instantpoteats

      March 17, 2018 at 3:51 pm

      Fantastic - so glad you enjoyed it Melissa!

      Reply
  10. Krista

    February 9, 2018 at 8:54 pm

    Hello! When you say cut a raw chicken in half and use it, do I keep the meat on that half a chicken and put it all in or trim the meat off of half the raw chicken a bit? thanks!

    Reply
    • instantpoteats

      February 11, 2018 at 9:12 pm

      Trim the meat from the chicken and use the bones/scraps. You can use meat in the broth, but you can also eat it 😉

      Reply
  11. Stacy

    January 24, 2018 at 9:27 pm

    Trying out your recipe today! Two questions...what is the purpose of vinegar (just curious) and did you use high or medium pressure for that first 100 minutes?

    Reply
    • instantpoteats

      February 2, 2018 at 4:24 pm

      Vinegar helps to pull the minerals out of the bones and inject your broth with more of them 🙂 You want to use high pressure for this recipe.

      Reply
  12. Debora Cadene

    January 16, 2018 at 1:41 pm

    I have read, that before making a bone broth of any sort, that the bones should be roasted first. Is that just for beef/pork or should that also include chicken? If using raw chicken....will you get the same benefits as a cooked carcus?
    thank you!!
    ~debbie.

    Reply
    • instantpoteats

      January 22, 2018 at 10:49 am

      Hey Debbie,

      Roasting the bones is mostly done to give the stock slightly richer flavor and darker color but is not necessary. I often use raw chicken or beef/pork bones.

      Hope that helps!

      Reply
      • Debora Cadene

        January 24, 2018 at 12:49 pm

        Thank you so much for the reply. I'm excited to make a broth for soup that doesn't just taste like water.

        Reply
  13. Jamie

    January 8, 2018 at 1:15 pm

    What do you use to strain the broth?

    Reply
    • instantpoteats

      January 9, 2018 at 8:04 pm

      You can just use a colander.

      Reply
  14. stephanie

    December 28, 2017 at 4:06 am

    if I don't have a instant pot what's another way I could make this? Super cold winter and every one keeps getting sick so if been wanting to make so healthy feel better soup and this sounds great.

    Reply
    • instantpoteats

      December 29, 2017 at 10:29 am

      You can make it on the stove by simmering the broth on very low heat for 6-12 hours.

      Reply
  15. Jennifer

    November 19, 2017 at 9:31 pm

    Do you ever roast bones first? I've been reading about doing that, but haven't tried yet.

    Reply
    • instantpoteats

      November 20, 2017 at 3:28 pm

      You can, and roasted bones will give you a darker, somewhat reacher broth but from a nutritional point of view, there is no difference. It's more about how much time you have 🙂

      Reply
  16. Lowcarber

    September 22, 2017 at 5:54 pm

    Nice article! I've been making bone broths in the IP for a while now. My recipe is similar to yours. I usually divide and freeze in 1 cup measurements, then I can use it in various ways. What I am curious about is do you have any nutritional information on your bone broth say for 1 cup?? I can put a recipe thru my recipe program and get nutritional info - but when you do a bone broth you don't keep the veggies and stuff so that throws off the info it gives back. Any ideas? Thanks

    Reply
    • instantpoteats

      October 11, 2017 at 2:39 pm

      I don't have the exact nutritional info as you are right, some stuff is used in cooking but then removed. I do believe some of the nutrients from the veggies do end up in the stock. It is nourishing from all the minerals and amino acids in the bones, and very good for digestive and gut health.

      Reply
  17. LaurenO17

    September 15, 2017 at 11:13 pm

    Hello- how many lbs of bones is equal to one carcass? I buy bones, necks from kosher butcher, so just curious how much I should ask for? Thanks!

    Reply
    • instantpoteats

      September 20, 2017 at 11:24 am

      I would ask for 2-3 lbs of bones for this broth amount. Hope that helps!

      Reply
  18. Maylene

    September 15, 2017 at 6:56 pm

    Say I had cooked a whole chicken, can I use the carcass from that? or would it have to be raw?

    Reply
    • instantpoteats

      September 18, 2017 at 10:45 am

      Yes, you absolutely can use the carcass?

      Reply
  19. marge201

    August 5, 2017 at 1:51 am

    i haven't done this in my 6-quart IP yet but I've done it for years on the stove. I seem to be the only one who lets the strained broth sit in refrigerator for a day or two, skim off the inch or so of fat, and then freeze the skimmed broth in containers. Am I missing something here? Isn't discarding that layer of fat a smart move?

    Reply
    • instantpoteats

      August 7, 2017 at 9:54 am

      A lot of people keep the fat for cooking and because they actually want some of the fat in their broth/soup/stew when they reheat it. Some people are on a high fat/low carb diets, in which case the fat would be utilized in their meals. I find that having a layer of fat also helps to preserve the broth better, but it's not essential to keep it.

      Reply
      • marge201

        August 7, 2017 at 3:42 pm

        I appreciate your informative answer. Thank you! I'm mostly on a high fat/low carb diet (I eat a lot avocados and nuts; don't ever buy bread, pasta, crackers, etc) but really like getting rid of that solidified fat. Now I won't be questioning DIY bone broth recipes. Thanks for the great IP recipe!

        Reply
  20. Nicole Da Silva

    June 26, 2017 at 10:19 pm

    * I meant delish!

    Reply
  21. Nicole Da Silva

    June 26, 2017 at 10:19 pm

    This looks relish! Thanks for a clear and specifi recipe. I read a lot of general and ambiguous recipes for chicken bone broth. I am a novice for both bone broth and the instant pot. Does your broth gel when you make it this way? I have had such trouble getting could quality gelling broth

    Reply
    • instantpoteats

      July 3, 2017 at 5:42 pm

      Thanks Nicole. Yes, mince gels pretty well. It often depends on the cooking time and the amount of bones/cartilage/fat.

      Reply
    • instantpoteats

      July 3, 2017 at 5:42 pm

      Thanks Nicole. Yes, mine gels pretty well. It often depends on the cooking time and the amount of bones/cartilage/fat.

      Reply

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