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Instant Pot Chicken Bone Broth In 3 Hours

Organic Instant Pot bone broth with chicken, herbs and veggies made in 3 hours instead of 12? Yes, please! Here is how to make this nutritious food in your pressure cooker!

Instant Pot Bone Broth (Pressure Cooker Recipe)

When it comes to bone broth, the chicken version is probably my favourite. In fact, I love it so much that I 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!



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 carcass, 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, I 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).


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. I also use it in curries or any stock-based stews. This bone broth is an excellent base for this chicken and potatoes dish, and I use it to make my savoury chicken. and my chicken pot pie.

Instant Pot Chicken Bone Broth In 3 Hours



I 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 I use to make this broth. You can use leftover bones and carcass from a roasted chicken, or even a few chicken legs, 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 soup, once you have made the broth.

Ingredients you need for the pressure cooker bone broth

This recipe makes about 2.25 litres of bone broth. I 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 remove any visible cooked chicken meat, if any is there, to enjoy with some of the broth.

Finished Instant Pot Bone Broth


Instant Pot Bone Broth With Chicken

  • Prep Time: 10 mins
  • Cook Time: 3 hours 10 mins
  • Total Time: 3 hours 20 mins
  • Yield: 2 litres 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Traditiona


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.



  • Carcass and bones of 1 whole, free-range chicken (a little meat still on the bone)
  • 1 medium brown onion, peeled and quartered
  • 2 small carrots
  • 2 celery sticks (I use up the smaller sticks with leaves on)
  • 23 slices of fresh ginger3 cloves of garlic
  • 2 bay leaves
  • 34 slices of red chilli (optional)
  • Handful of fresh parsley (good to use up the stalks here)
  • Handful of fresh cilantro/coriander (good to use up the stalks here)
  • Generous pinch of cracked black peppers
  • 1 teaspoon salt
  • 1 tablespoon fish sauce (optional, also you can’t taste)
  • 1 1/2 tablespoons apple cider vinegar (white vinegar is fine)
  • 2.252.5 litres (around 9 cups) of water (ideally filtered)


  1. Place all ingredients inside the Instant Pot, place and lock the lid. Make sure the steam release handle is pointing to Sealing.
  2. Press Soup function key and then press Manual and change the timer to 100 minutes. After 3 beeps, the pressure cooker is ready to go. Relax and enjoy yourself!
  3. Once the timer goes off, and the Soup cooking function goes to Keep Warm/Cancel, press Manual again and change the pressure to LOW, set the timer to 60 mins. To be honest, the broth is ready after 100 minutes but to get the most out of those bones, I like to extend the cooking time on low pressure for a bit longer.
  4. Once finished, allow the pressure to release naturally before opening the lid (at least for 5-10 minutes). If you want to use the quick release method, make sure to pull the steam release handle to Venting very gently, a little bit at a time with little nudges. There will be a lot of hiss and possibly some broth spitting. That’s why I release it gently.
  5. Once the pressure valve is back down and you have opened the lid, let the broth cool down to handling temperature.
  6. 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.
  7. 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, chilli and Tamari soy sauce.

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


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      August 28, 2017 at 7:35 pm

      Perfect broth thank you!

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  • Reply
    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
      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
      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
    Nicole Da Silva
    June 26, 2017 at 10:19 pm

    * I meant delish!

  • Reply
    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
      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
        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
    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
      September 18, 2017 at 10:45 am

      Yes, you absolutely can use the carcass?

  • Reply
    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
      September 20, 2017 at 11:24 am

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

  • Reply
    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
      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
    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
      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
    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
      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
    January 8, 2018 at 1:15 pm

    What do you use to strain the broth?

    • Reply
      January 9, 2018 at 8:04 pm

      You can just use a colander.

  • Reply
    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!!

    • Reply
      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
    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
      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
    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
      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
    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
      March 17, 2018 at 3:51 pm

      Fantastic – so glad you enjoyed it Melissa!

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