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    Home » Recipes » Instant Pot Recipes

    Instant Pot Chicken Broth

    Published: Feb 8, 2021 · Modified: Oct 18, 2022 by Sally Cameron · This post may contain affiliate links · 12 Comments

    204 shares
    Instant Pot Chicken Broth | afoodcentriclife.com
    ↓ Jump to Recipe

    Rich golden chicken broth in just a few hours? Absolutely, with the magic of pressure cooking! After making long simmered bone broth for decades, I now make this easy Instant Pot chicken broth or Instant Pot chicken stock in 3 hours versus 20+ hours. It's a big time saver time with fantastic results of rich golden, flavorful, nutritious chicken broth. it is so much better than store bought! Try this easy recipe and freeze your chicken broth for the future.

    Golden Instant Pot Chicken Broth.

    I developed this recipe for myself because I have a histamine issue and also use a lot of homemade chicken broth. Those suffering with seasonal allergies and food sensitivities might also find this recipe beneficial.

    The best part is, relatively speaking, it's fast! If you love your Instant Pot, you're going to love this Instant Pot chicken broth! It's golden, delicious and nutritious because of the magic of pressure cooking.

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitution and Variations
    • Recipe Instructions
    • Straining and Chilling
    • Refrigerate Overnight
    • How to Freeze Broth
    • Pressure Cooker vs Slow Cooker
    • Four Ways to Thaw and Re-Heat Broth
    • Recipe FAQs
    • More Broth and Soup Recipes
    • ⭐️Did You Make This Recipe?
    • 📖 Recipe
    • 💬 Comments

    Why You'll Like This Recipe

    • It's much faster than a traditional, long-simmering chicken bone broth
    • Has terrific flavor thanks to pressure cooking.
    • Is usable for sipping and for recipes calling for chicken broth.
    • Better for people with histamine issues.
    • You control the ingredients. Homemade tastes best and provides superior nutrition versus the store-bought stuff.

    Recipe Ingredients

    Ingredients for chicken broth on the counter.
    • Chicken: buy meaty bone-in chicken pieces (like whole legs), or a whole chicken. Broth needs bones. Have the butcher cut it up, buy a cut up bird, or cut it up yourself. Good to learn! See the photos below. Last note: buy organic if possible.
    • Onion: use a white, brown, yellow, or sweet onion.
    • Carrot: part of the flavoring triple-brown called mirepoix (meer-pwa), carrots, onion and celery all add deep flavor and of course are good for you.
    • Celery: for herbal depth of flavor and balance.
    • Leek: adds nice flavor (but optional)
    • Garlic: for flavor and because garlic is is an immune-system booster.
    • Herbs: fresh thyme sprigs, a bay leaf (fresh or dried), and a few sprigs of fresh parsley. Chives are optional. I add them if I have them.
    • Filtered water: use good, clean, filtered water.
    • Black peppercorns: add only if you do not have a histamine problem.

    Please see the recipe card for measurements.

    Chef's Tip: NO SALT. You should never salt broth. Save the salt for the finished dish. It is more controllable that way and people have differing levels of salt sensitivity or the need for a lower sodium diet.

    Substitution and Variations

    • Skip the garlic if you are allergic.
    • Use the dark green top of the leek and save the light part for cooking.
    • While fresh thyme is preferable, use dried thyme if that is all that's available.
    • Add a few chicken feet for a more gelatinous broth. Yes, I know there is a creepy factor if you've never used them, but really, try it.

    Chef's Note: is it stock or broth? Today the terms are used interchangeably, but technically stock is made from the bones of the chicken and broth is made from meaty pieces and vegetables. Bones make homemade chicken broth gelatinous (like jello) because bones release collagen as they cook.

    Recipe Instructions

    If you're cutting up a whole chicken start at step 1. If you have pre-cut up chicken, start at step "broth instructions". You need a heavy chef's knife. Special heavy scissors called poultry shears are also very helpful, and not expensive to buy.

    How to Cut Up a Whole Chicken

    Place the chicken rounded side (top) up on a stable cutting board.

    How to cut up a whole chicken steps.
    Step 1: Cut between the leg and body on the side of the chicken, then just above the leg joint, freeing the leg and thigh.
    Cutting up a whole chicken for broth.
    Step 2: Cut the chicken in half through the breastbone starting on top. If it's hard with your knife try poultry shears. Next turn the body over and cut along both sides of the backbone to split the chicken in half.
    All of the pieces of a whole cut up chicken.
    Step 3: Cut apart the legs and thighs at the joint, cut the chicken breast into two pieces crosswise, and cut the body in half crosswise. Remove as much skin as possible.

    Broth Instructions

    View into an Instant Pot for making chicken broth.

    Add all of the ingredients to the pot then add the water. Don't fill the inner pot beyond the PC max fill line marked on the inside. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. It should be set to high pressure.

    When the time is up, hit the cancel button and allow the pressure to release naturally for 20-30 minutes. After that, turn the vent button and let any remaining pressure release.

    Straining and Chilling

    Strain the broth of spent chicken, bones and vegetables through a sieve or fine colander. Clean out the pot and add the broth back in, then place it in a sink full of ice and water to quickly chill (ice bath). Stir occasionally to assist the release of heat. After an hour (or less) your broth should be cold.

    For refrigerator safety. let the chicken broth cool to 70°F before putting it in the refrigerator to further chill.

    Chef's note: When I make long-simmered bone broth, I use a little apple cider vinegar to help release the collagen from the bones. For a pressure cooker vinegar is not needed as the higher temperature in pressure cookers converts collagen to gelatin quickly for nice rich broth. Added a few chicken feet insures the gelatinous texture.

    Refrigerate Overnight

    Chilled broth with fat on top.

    Cover the pot and place it in the refrigerator overnight. In the morning skim the solidified fat from the surface, portion, label and freeze.

    One additional tip, sometimes I strain the broth one more time through a fine sieve (or cheesecloth) to remove any vegetable bits, but this is optional. You can use a small, mini fine strainer and do it as you portion into your containers for freezing.

    How to Freeze Broth

    I freeze in 1-cup and 3-cup portions for sipping and soups, or in mini portions (½ cup size) for deglazing pans to make quick sauces. Use mason jars, a freezer bag or other airtight container.

    If using a freezer bags, be sure the broth is totally chilled, seal the bags well and lay them flat in your freezer on a small rimmed sheet pan to freeze solid. Then you can remove the sheet pan.

    The reason this is not my favorite freezing method is the bags can get nicked and leak, plus it's plastic. Use glass or try these large silicone molds called Souper Cubes. Love them! Be sure to label and date your containers.

    Dietary Note

    Instant Pot chicken broth is particularly good for people with histamine intolerance. Because chicken is highly perishable and cooked foods gather histamine the longer they stand, portion and freeze this broth immediately after defatting to reduce histamine build up. Make it and freeze it after chilling.

    Pressure Cooker vs Slow Cooker

    For this recipe you need a pressure cooker or Instant Pot. Pressure cooking is about faster cooking while retaining nutrients and flavor. I use a 6 quart Duo Instant Pot Plus.

    If you have another brand of electric pressure cooker or a stove-top style, you can still make this. If you have a larger model, increase the ingredients and make a larger batch, realizing the time will increase a little too.

    What about slow cooker broth? I prefer the speed of a pressure cooker, and it's super nutritious. Pressure cooking happens in a sealed chamber creating steam and pressure. This extracts the most flavor and nutrition from the chicken and vegetables in relatively short time. Chopping the vegetables increases the extraction of flavor.

    With a slow cooker, most model sizes limit the volume you can make at one time and I prefer to make bigger batches and freeze the extra.

    Four Ways to Thaw and Re-Heat Broth

    Three ways to thaw:

    • Overnight in the refrigerator, then heat the rest in a small pan on low.
    • In the microwave until loose, placing the partially thawed broth in a small pan to complete thawing over low heat.
    • By placing the frozen container in a larger bowl or pot of cold water, changing the water every 30 minutes until thawed enough to put in a pan on the stove top.
    • With a container like the silicone cubes, pop out the broth cube, place in a saucepan, and thaw over low heat.

    Tip: if you use a freezer bag, be sure to place the bag in a large bowl to in case the bag has a hole and leaks.

    Finished broth in a glass container for freezing.

    Recipe FAQs

    How long does it take to make chicken broth in the Instant Pot?

    When making chicken broth in an Instant Pot, it takes approximately 3 hours in total. It takes about 30 minutes to come up to pressure, then 2 hours to cook, then approximately 30 minutes for the pressure to drop before straining and chilling. Can I make a quick chicken broth for a shorter cooking time? Yes, I've made it with a cook time of 90 minutes versus 2 hours still with good results.

    What pressure setting should I use for making chicken broth?

    Use the high pressure setting on an Instant pot when making chicken broth.

    How should I store the Instant Pot chicken broth, and how long will it last?

    Instant Pot chicken broth lasts 3-4 days in the refrigerator or 2-3 months in the freezer in appropriate containers, labeled and dated.

    More Broth and Soup Recipes

    For more broth recipes, try my long-simmered chicken bone broth, roasted turkey broth, and quick vegetable broth. Find chicken soup recipes here.

    • Rich brown roasted turkey broth in glass jars on a kitchen counter.
      How to Make Homemade Turkey Broth
    • homemade vegetable broth
      Low Sodium Vegetable Broth
    • Homemade Chicken Broth | AFoodCentricLife.com
      Homemade Chicken Bone Broth (step by step)
    • A finished pot of chicken vegetable soup ready to eat on a table.
      Chicken Vegetable Soup Recipe

    ⭐️Did You Make This Recipe?

    If you make Instant Pot chicken broth, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Instant Pot Chicken Broth | afoodcentriclife.com

    Easy Instant Pot Chicken Broth

    Sally Cameron
    Delicious, nourishing, golden chicken broth, saves time with an Instant Pot. Faster cooking time is great for people sensitive to histamine.
    5 from 3 votes
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    Prep Time 10 minutes mins
    Cook Time 2 hours hrs
    Pressure time up and down 3 minutes mins
    Total Time 2 hours hrs 13 minutes mins
    Course Beverage, Broth
    Cuisine American
    Servings 9 yield 9 cups
    Calories 169 kcal

    Equipment

    • 6 quart or larger Instant Pot or electric pressure cooker

    Ingredients
      

    • 4 pounds meaty bone-in chicken pieces or small whole chicken see note below
    • ½ onion chopped
    • 2 carrots chopped
    • 1 large rib celery chopped
    • ½ medium leek, rinsed of sand chopped, optional
    • 3 garlic cloves peeled and smashed
    • 2-3 fresh thyme springs
    • 1 bay leaf
    • 2 quarts filtered water 8 cups

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    Instructions
     

    • If using a whole chicken cut it into pieces and remove extra fat and skin. For help see the photos in the post. If using pieces, trim off extra fat and skin. Place the chicken in the pot, then add the onions, carrot, celery, leek, garlic, thyme, bay leaf and water.
    • Fill the pot up to the line that reads "PC max ⅔" with fresh filtered water, about 2 quarts. Lock on the lid and turn the vent to lock. Press the Soup/Broth button and set the timer for 2 hours. After 2 hours press the cancel button and allow the pressure to release naturally for 20-30 minutes. After that turn the vent button and let any additional pressure release.
    • Strain the spent chicken, bones and vegetables thorugh a sieve or fine colander into another container. Wash the pot, then add the broth back to the pot for chilling. Fill a sink half full of ice and cold water for an ice bath. Place the pot in the ice bath and chill for about 1 hour, or until the broth is below 70°F. Cover and place the pot in the refrigerator overnight. In the morning, skim the surface of solidified fat, then portion, label, and freeze.

    Notes

    Adding a few chicken feet to the pot creates a more gelatinous broth, more collagen. If you've  never bought organic chicken feet it might seem creepy, but they are a good thing when it comes to broth!
    Chicken note: Buy a whole chicken and cut it up yourself, or have the butcher cut it up for you asking for all of the pieces including the back. Tell them it's for broth. You can also use whole legs (leg thigh) or just legs or thighs.  Lately I've been using the leg/thigh whole legs.
    Don't use boneless, skinless chicken breasts or thighs. The point is meaty pieces with bones.
     

    Nutrition

    Calories: 169kcalCarbohydrates: 3gProtein: 14gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 54mgSodium: 72mgPotassium: 205mgFiber: 1gSugar: 1gVitamin A: 2462IUVitamin C: 4mgCalcium: 26mgIron: 1mg
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    Comments

    1. Laura says

      December 01, 2024 at 4:10 pm

      Hi! If I want to save the fat, what is the best way to save it?

      Reply
      • Sally Cameron says

        December 02, 2024 at 3:28 pm

        Hi Laura, here's how to save chicken fat (also called schmaltz) . After chilling the broth, the fat will solidify on the surface. Carefully lift or scrape off the solidified fat with a spoon or spatula. Melt the solid fat gently over low heat in a small saucepan.

        Pour the melted fat through a fine-mesh strainer into a clean jar with a lid to remove any impurities or bits of herbs and vegetables. Label the container with the date for reference. Chicken fat will last about 1 week in the refrigerator or up to 3 months in the freezer.

        For freezing, try using ice cube trays, especially the silicone ones with lids. One more tip, if you really want to save and use the fat, don't remove skin from the chicken before cooking. The only thing is you'll have a little less broth because of the extra skin. Let me know if that helps.

        Reply
    2. Debra Rowe says

      October 23, 2022 at 10:05 am

      Hi Sally: I did not realize a pressure cooker would cook for 2 hours. Amazing. I will give this a try. I know there are tons of differing opinions (rather than anything even remotely fool proof), but my nutritionist who helps me fight thyroid has advised I keep the fat in my meat stock and has said that pressure cooking denatures the food. Your stock looks richly golden, and I wonder what your findings have been to remove the fat? I had heard it was especially good to have for digestion tract repair for leaky gut. Thanks!

      Reply
      • Sally Cameron says

        October 23, 2022 at 10:50 am

        Hi Debra, good question! Yes, they can go that long. I've also tried it for just 90 minutes with great results, in fact I may amend the recipe after more testing. Pressure cooking is healthy as it keeps the nutrition in. I am hypo-thyroid (as well). I always de-fat or de-grease my broths and stocks and add the fat I want back into the dish I am preparing. Leaky gut is a "fun" one (not really, I know). Ever read Eat Dirt by Dr. Josh Axe? Highly recommend for leaky gut. So far science say that pressure cooking is safe, and no research exists to the contrary. The science is not conclusive. The other thing is about using the IP for broth is that because of the short time frame of cooking versus bone broth, it's better for people with Histamine Intolerance (like me). Additionally, think about cooking chicken breasts in the oven. I cook mine at 375°F, and I grill them at 400°F. Pressure cooking reaches about 240° inside that sealed chamber. Here is a good article https://www.cnet.com/health/nutrition/is-your-instant-pot-destroying-nutrients. There are interesting posts out there on the subject.

        Reply
    3. Cheryl says

      February 27, 2022 at 4:07 am

      If you free a carcass or chicken how do you defrost it to use without increasing histamine? Thank you

      Reply
      • Sally Cameron says

        February 27, 2022 at 5:39 pm

        Hi Cheryl. If after roasting a chicken and stripping any extra meat you freeze the body right away, you can probably use them frozen but it will take longer. I've not tried it. Set the time for two hours and go through the release, then open and test it. I sometimes do that with my traditional broth recipe. You can also make that one, just don't let it go a long time. Stay with the 2-3 hour mark to keep histamines low. I hope that makes sense. One thing that will help; don't throw the whole carcass into plastic zip bags to freeze. Break them down into smaller pieces with a heavy knife or poultry/kitchen scissors so the pieces are small. They will thaw faster.

        Reply
    4. Kelly S says

      February 16, 2022 at 4:34 am

      If I make a whole chicken from frozen in my instant pot, can I toss in the veggies with it as above, and then use the broth afterwards? If so, would I just cook it on high for 2 hrs instead of on soup/broth? Thanks!

      Reply
      • Sally Cameron says

        February 16, 2022 at 10:58 am

        Hi Kelly. First I would thaw the chicken (not use frozen). You may know that but I am not sure by your question and don't know how experienced a cook you are. Is your desire to make chicken soup or make broth? When you make broth this way, the chicken and vegetables are pretty well spent after two hours under pressure. It all falls apart and has given up its goodness to the broth. Then you strain off the broth, chill, and refrigerate so when it cools completely you can scoop the extra fat off the surface. If your desire is chicken soup, I would make the broth first, then make soup with the broth. Others may do it different but I think this gives the best results. If you make batches of broth and freeze you are always a short time away from having great soup. For even richer deeper broth, try the long version bone broth (not Instant Pot). It takes longer but much of the work is hands off. https://afoodcentriclife.com/liquid-gold-homemade-chicken-broth/ . I hope this answers your question if not let me know.

        .

        Reply
    5. Kristina Pruett says

      June 05, 2021 at 6:31 am

      Can the chicken meat be used?

      Reply
      • Sally Cameron says

        June 05, 2021 at 10:55 am

        Hi Kristina. The meat is pretty spent after giving it's all to the broth. I have a friend who used to save it for her dogs, but not for her consumption. If you use leftover frozen carcasses from roasting whole birds and even add about a half pound of chicken feet you won't have much meat anyway. I did the my last batch that way, now in the freezer. I use about 3-4 roasted carcasses and a few feet and the broth came out great, very gelatinous (collagen). One tip on saving your roasted carcasses. Before freezing, break the body down into smaller pieces with a heavy knife or poultry shears. That way they take up less room. Make sense? Thanks for asking, great question.

        Reply
    6. michael says

      February 08, 2021 at 9:19 am

      always follow you and your healthy cooking Thank you for sharing with me

      Reply
      • Sally Cameron says

        February 08, 2021 at 12:30 pm

        Thank you Michael for following, reading and commenting. It means a lot.

        Reply
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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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