Instant Pot Chicken Bone Broth Recipe (with Stovetop Option)

instant pot chicken bone brothOnce you start making your own Instant Pot chicken bone broth, you’ll never buy salty packaged chicken broth from the store again. It’s fully prepped in minutes, you probably have all of the ingredients on hand, it costs pennies per serving, and we suspect you’ll make roast chicken a little more often knowing that a steaming pot of bone broth will follow.

What Is Bone Broth? The Difference Between Broth and Stock

A lot of people use the words “broth” and “stock” interchangeably, when in fact, they’re not prepared the same way. Each has its own characteristics and uses.

  • Broth. Broth is made from simmered meat and serves as the base for soups. Meat broths are not nearly as rich and flavorful as stock.
  • Stock. Stock is made from bones and cuts of meat that have a lot of connective tissue. To break down the tough cartilage and ligaments, stocks are simmered for much longer than broths.
  • Bone broth. Bone broth is always made with bones and connective tissue, and usually some amount of meat. It is simmered long enough for the bones’ mineral content to break down into the liquid. Of the three variations, bone broth is the most rich in collagen and nutrients, and the most satisfying to sip on.

There’s no need to buy packaged broth when you can make your own easy and nutritious broth for a fraction of the price. All you need are the bones and carcass from roast chicken night, plus a few vegetable odds and ends you probably already have in your fridge or pantry. You can experiment with your favorite herbs, but any combination of thyme, sage, rosemary and parsley will work well.

The lemon is optional and does impart a stronger flavor on the broth. Additionally, adding a small amount of acid helps break down the bones, so you get a higher mineral content in your broth. If you plan to freeze the broth to use in a variety of dishes, you may want to leave the lemon out. If you plan to primarily use the broth immediately in soups or for sipping, the lemon is a lovely addition.

Here’s the easiest way to make bone broth.

Instant Pot Chicken Bone Broth Recipe

Serves: 6-8

Time in the kitchen: 45 minutes, including 40 minutes in the pressure cooker

Ingredients

1 previously roasted chicken carcass
2 large carrots, halved
2 stalks celery, halved
¼ onion
3 cloves garlic
1 small bunch thyme
1 small bunch sage
8-10 cups water
1 tsp. black peppercorns
Salt
1/4 lemon (optional)

instant pot chicken bone broth recipe

Directions

If you are using an Instant Pot, place all of the ingredients in the pot except for the salt and top with water. Set the Instant Pot to “Pressure Cook” and cook at high pressure for 40 minutes. Allow the pressure to naturally release before removing the lid. Strain the broth and add salt to taste. Add to your favorite soups, stews, or just sip on its own.

instant pot chicken bone broth recipe

No Instant Pot? If you are making the broth on the stove, place all of the ingredients in your pot. Bring the liquid in the pot to a boil and remove and scum that accumulates on the top of the liquid. (It’s not dangerous, but your broth will come out more clear if you remove it.)

Reduce the heat so the liquid is simmering and cover the pot. Simmer for about 2-3 hours, or until the broth is flavorful and the vegetables are very soft. Strain your broth and season with salt.

Use or consume your broth within 3-4 days, or freeze some in jars or containers for later.

Calories: 43
Total Carbs: 0.4 grams
Net Carbs: 0.3 grams
Fat: 0.6 grams
Protein: 8.8 grams
Nutrition calculated using Cronometer

About the Author

Priscilla Chamessian

A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.

If you'd like to add an avatar to all of your comments click here!

14 thoughts on “Instant Pot Chicken Bone Broth Recipe (with Stovetop Option)”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. I’ve been doing the Instant Pot for 120 minutes. Is that overkill or am I getting more mineral content? Same with the stovetop, I know some recipes call for 24-48 hours (depending on the type of bones used – chicken bones vs beef bones, respectively). Is 2-3 hours enough?

    One more question, I usually sip 8oz of bone broth a day. Should I be ingesting some other nutrient that helps absorb the collagen? If I’m taking the time and effort to make/drink bone broth, I want to get the full benefits. I’ve heard Vitamin C is good for collagen absorption. Anything else I should know?

    Much appreciated!

    1. I’d say 2 hours is an overkill. An Instant Pot is a pressure cooker (among other things). That means it takes about a third the amount of time to accomplish the same thing as simmering on the stovetop.

      Someone once posted here that he had his long-simmered bone broth analyzed by a lab and was disappointed to find out that the mineral content wasn’t overly impressive. This doesn’t surprise me, but the myth refuses to die. You will, however, get good collagen.

    2. I have done TONS of instant pot experimenting with bone broth. I find that 3 hours in the instant pot makes the richest broth.

    3. Hi Thomas! I’d say 2 hours is a bit long if you are using something like chicken bones. If you are using thick beef bones, 2 hours is probably closer to the right amount of time! I haven’t done reading up on it in a while, but I don’t think there’s much of a difference in mineral content

  2. I’m not a fan of throwing out broth veggies. I like to stew up the bones for awhile with a touch of vinegar, then sieve the mixture, add a huge pile of cut veggies and the scraps of meat that are left on those bones, and stew it up a little longer for soup. Big ass soup, if you will. It’s a good way to get healthy food value from broccoli trunks, celery leaves and limp stalks, bendy carrots, floppy greens, three bites of leftovers from last night’s dinner, and whatever else was otherwise about to go to waste. Traditional soup made from whatever there is makes primal eating cheaper.

  3. I’ve found, from many years of cooking, that using raw bone-in meat provides much better flavor. Bones that have been previously roasted and contain almost no meat have already had most of the flavor cooked out of them. Economical, yes; flavorful, no. You end up relying on the vegetables (and a lot of salt) for the flavor. You can always remove the meat after a few hours of cooking to use for another purpose and continue simmering the bones if so desired.

    1. My favorite part about making broth is that there are endless variations! I love using roasted beef and pork bones that have meat on them. I recently started buying pretty pricy local chickens, so once those chickens are roasted and the meat gets eaten, I try extra hard to always use up the leftover bones to make broth. That way, nothing goes to waste and I feel like I get a little more of my money’s worth 🙂

  4. I don’t like to add anything but maybe a little vinegar/lemon juice to meat and bones in the pot. Then I can add leftovers to make a Big Ass soup ála Kathy (above, love the new term!), or add to recipes. Keeps flavor good and clean. If I want to sip I add salt and pepper and that’s all I need. My go-to is the slow-cooker for 12 hours or longer. If it’s too thin I reduce it and get an aspic-quality result.

  5. Using the chicken carcass after our 2-3 meals have been gotten off it by making it into broth straightaway is my new habit. Rather that then add it to the freezer stockpile of denser bones.
    Fresh ginger would be our favourite addition, and I may toss in a couple of the tiny chillies that grow wild nearby. Complement with Vit C for sure.

  6. I break up the chicken carcass (or two) with the dark meat too (I don’t eat it) and add my pureed-then-frozen: red,yellow,orange peppers, onion, and green peppers. Living alone, I can’t use them up fast enough to keep them from going bad: pureed fresh and then frozen (in a silicon peanut butter cup candy sheet) means I always have some on hand! Add garlic powder and pepper; then cover with 2-3 ‘boxes’ of Costco chicken broth in my Instant Pot (I used to use Crockpot). Cook it for 7-8 hours (NOT pressure cooking) on slow cook and low heat. When it beeps, I stir, and then grasp with tongs each bone and cut off the end and drop back in — this lets the marrow flavor get out as I cook the broth for another 6-8 hours. Pour through a colander into a large bowl; into the fridge overnight. Scrape off the fat layer, and portion out 2-1/2 C of the (jelly-like) broth into silicon “loaf” pans set on an metal cookie sheet and freeze. When frozen, into a plastic bag and I always have extremely rich broth on hand.

  7. Far less fancy and complicated, but we’ve been lucky enough to raise our own chickens to stock the freezer. And contrary to all of these directions, we just stick a whole thawed chicken into the Instant Pot and cook it on manual. No additions, no special instructions. Just cook the thing. You are left with lots of great meat to shred for stir fries, for salads, soups, etc, and the resulting bone broth in the pot is fabulous. If I’m not using it right away, I put it into the freezer. I know it’s full of collagen because when it’s kept in the fridge, it’s quite firm and gelatinous. I don’t even bother straining it. I love using it in my sausage kale soup. While I know there may be “better” ways to make bone broth, for me I have found that perfection is the enemy of good. When it’s super simple, I am far more likely to do it. Add too many steps, and I lose motivation.

    1. I do the same thing. I frequently put a raw (not dismembered) chicken in the Instant Pot with a carrot or two, some onion, some celery, a little seasoning, and sufficient water. In 20 to 25 minutes I have a fully cooked chicken that is fall-apart tender and can be used for a variety of purposes. The extremely flavorful broth can be sipped as is and gels nicely when refrigerated.

      I think the whole idea of bone broth has been geared toward people who never knew delicious soups can easily be made from scratch. It has been around forever. It’s just a new name for stock.

  8. Hey Mark,

    You’re just amazing. Every time I visited your blog find something really interesting and new recipes that are an awesome experience. I would definitely try this and recommend my friends too. Keep sharing.