Instant Pot Chicken Bone Broth
Rich, golden Instant Pot chicken bone broth with deep flavor and nourishing goodness, made in a fraction of the time of traditional bone broth. Make a batch and freeze it in portions for sipping, soups, sauces, and everyday cooking.
Servings: 9 yield approximately 9 cups
Calories: 35kcal
Equipment
- 6 quart or larger Instant Pot or electric pressure cooker
Ingredients
- 4 pounds bone-in skinless chicken thighs, legs, backs, and a few feet if available. skinned as much as possible, see note below
- ½ onion chopped
- 2 carrots chopped
- 1 large rib celery chopped
- 2-3 fresh thyme springs
- 1 bay leaf
- 2 quarts filtered water 8 cups
Optional Aromatics
- ½ small leek, rinsed of sand, chopped If you have one on hand, use some of the dark green tops and save the light part to cook with
- 2 garlic cloves, unpeeled smashed
- 6 whole black peppercorns
Instructions
Prep the chicken
- If using a whole chicken cut it into pieces and remove extra fat and as much skin as possible. If using pieces, also trim off extra fat and skin. Place the chicken in the pot, then add the onions, carrot, celery, leek, thyme, bay leaf and water.
Pressure cook
- 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 broth
- Strain the spent chicken, bones and vegetables through a sieve or fine colander into another container. Wash the pot, then add the broth back to the pot for chilling.
Chill broth
- 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
Chicken feet - Add a few chicken feet for extra collagen and body. They help create that rich, gelatinous texture when the broth is chilled.
Use meaty, bone-in chicken pieces rather than boneless breasts or thighs. The bones and connective tissue provide collagen and body, while the meat provides flavor.
Nutrition
Serving: 1cup | Calories: 35kcal | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Fiber: 1g | Sugar: 1g | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg