If you have some leftover chicken bones from your Sunday chicken dinner, don't throw them out! Make Instant Pot Chicken Broth! The Instant Pot does the hard work, and you enjoy a rich broth for your soups and stews!
You can use this method to make Instant Pot beef broth and Instant Pot turkey broth too!
This homemade Instant Pot chicken broth recipe is one of the easiest things to make and is so much cheaper than buying it from the store. Using your Instant Pot speeds up the process significantly, too! Combine all the ingredients, cook on high pressure, and you'll have the perfect homemade chicken stock in a little over an hour!
Use it to make the best chicken noodle soup, and make sure to check out what to serve with chicken soup for a complete meal!
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Why You'll Love This Recipe
- It's a great way to reduce waste! Don't throw those bones from a roast chicken half in the trash when you are done with the chicken. They can easily be turned into chicken broth in just a little over an hour.
- It's cheaper than buying chicken broth at the store! Homemade is always better, and chicken broth is no exception! You can control the ingredients that you add to the chicken broth, and it is much less expensive than a box of broth. You can also make your own chicken bouillon powder and keep it in the refrigerator!
- It's easy to make! The Instant Pot does all the hard work for you and you get to enjoy the broth in just a little over an hour!
See printable recipe card for full recipe information on ingredients and quantities.
Ingredients in Instant Pot Chicken Broth
One of the best things about this Instant Pot broth recipe is that it uses ingredients you likely have on hand!
- One chicken carcass, 6-8 pounds.
- An assortment of vegetables. We are using onions, garlic, carrots, and celery.
- Aromatics. We will be using rosemary in this recipe, but you can add additional fresh herbs like thyme, parsley, or even sage if you have it. Or, include black peppercorns for a slight kick.
- Apple cider vinegar. This adds a little zing to the chicken broth and much more flavor.
- Water. To cover the ingredients in the Instant Pot.
Instant Pot Chicken Stock vs. Instant Pot Chicken Broth
This recipe is for chicken broth, which is made by simmering both vegetables and chicken bones. As a result, it is light and thin, making it perfect for soups, stews, and pasta like my chicken broccoli pasta.
Chicken stock, on the other hand, is made with mostly bones and pieces of chicken. It very rarely has vegetables and is cooked longer than stock. As a result, it has a thicker consistency and a slightly richer flavor, making it ideal for casseroles, stews, and gravy recipes like that in chicken pot pie or leftover turkey pot pie.
Step by Step Instructions
Step 1: Remove as much of the meat as possible from the chicken carcass. Add the carcass to the Instant Pot.
Step 2: Cut the onion, garlic, carrots, and celery into chunks. You do not have to cut them small just enough to ensure they fit into the Instant Pot.
Step 3: Add the apple cider vinegar and rosemary.
Step 4: Cover the ingredients with water. Make sure not to overfill the Instant Pot.
Step 5: Cover the Instant Pot. Make sure the lid is set to the sealing position.
Step 6: Set the cook time to 75 minutes on high pressure.
Step 7: After 75 minutes, allow the Instant Pot to naturally release.
Step 8: Once the natural release is complete, carefully strain the bones and vegetables from the broth. Use the broth immediately, or place it into mason jars or airtight containers to use at a later time.
Step By Step Photos
Lynn's Tip!
Use a colander or fine mesh strainer to strain the broth, ensuring no veggie pieces or bones make it into your recipes.
Tips and Tricks
- The Instant Pot will take 15-25 minutes to come up to pressure. If you are using cold water, it will take even longer to come up to pressure. Be patient!
- Make sure you do not overfill the Instant Pot. Each electric pressure cooker has a max fill line that states what the max fill should be. Do not fill past that line.
- Change up the vegetables! Keep your vegetable scraps in a Ziploc bag, and freeze them. You can use corn cobs, broccoli stems, zucchini stems, or bell pepper stems for this chicken broth.
- You can use a grocery store rotisserie chicken for this recipe, too! Remove as much of the meat as you can and add the bones to the Instant Pot.
How To Use Instant Pot Chicken Broth
- In your favorite soups like Instant Pot Broccoli Cheddar Soup, Instant Pot Cauliflower Soup, Instant Pot Zuppa Toscana, Instant Pot Lasagna Soup, and Instant Pot Chicken and Rice.
- To make Instant Pot Couscous, Instant Pot Orzo, Instant Pot Long Grain Rice, or Instant Pot Mexican Rice.
- To cook Instant Pot Turkey Tenderloin.
Frequently Asked Questions
You can store leftover broth in an airtight container in the fridge for up to 1 week.
Yes! Chicken broth freezes wonderfully and will stay fresh for up to 3 months! Make sure to use freezer-safe airtight containers, and leave room for the broth to expand. If you overfill your containers, you run the risk of them cracking. Make sure to label the containers as well so you know how long the broth has been in the freezer.
When it comes to making chicken broth, I find that salting the recipe when you are using it is best. For instance, if you are using this broth to make chicken noodle soup, make the chicken noodle soup completely and then add salt. This makes sure you do not oversalt the soup.
Yes! You can make this recipe without chicken. Double the amount of vegetables you are using, and you will have vegetable broth instead of chicken broth. Or, swap the roast chicken carcass with a turkey carcass to make Instant Pot turkey broth instead.
Other Recipes To Try!
Did you love this Instant Pot Chicken Broth? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious and easy recipes!
📖 Recipe
Simple Instant Pot Chicken Broth
Ingredients
- 1 Chicken Carcass 6-8 pounds
- 1 Head Garlic
- 1 large Onion
- 1 spring Rosemary
- 3 stalks Celery
- 2 Large Carrots
- 1 tablespoon Apple Cider Vinegar
Instructions
- Remove as much of the meat as possible from the chicken carcass. Add the carcass to the Instant Pot.
- Cut the onion, garlic, carrots, and celery into chunks. You do not have to cut them small, just so they will fit into the Instant Pot.
- Add the apple cider vinegar and rosemary.
- Cover the ingredients with water. Make sure not to overfill the Instant Pot.
- Cover the Instant Pot and make sure the lid is set to the sealing position.
- Set the cook time to 75 minutes on high pressure.
- After 75 minutes, allow the Instant Pot to naturally release.
- Once the natural release is complete, carefully strain the bones and vegetables from the broth. Use the broth immediately or place into containers to use at a later time.
Notes
- You can use a grocery store rotisserie chicken for this recipe too! Remove as much of the meat as you can and add the bones to the Instant Pot.
- Make sure you do not overfill the Instant Pot. Each Instant Pot has a line that states what the max fill should be. Do not overfill past that line.
- The Instant Pot will take 15-20 minutes to come up to pressure because of the volume of water in the Instant Pot.
Glenda says
Loving this simple delicious recipe! Thank you for sharing!