Once 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
Time in the kitchen: 45 minutes, including 40 minutes in the pressure cooker
1 previously roasted chicken carcass
2 large carrots, halved
2 stalks celery, halved
3 cloves garlic
1 small bunch thyme
1 small bunch sage
8-10 cups water
1 tsp. black peppercorns
1/4 lemon (optional)
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.
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
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.