How to Make Chicken Bone Broth in the Instant Pot – pressure cooker bone broth only requires 2 hours and results in the best tasting, quality bone broth! PLUS, it’s far less expensive to make than buying store-bought bone broth.
If you’re a regular consumer of bone broth, try making it at home in your pressure cooker! It’s basically free when you use chicken bones from a whole chicken you have already prepared, and it only requires 2 hours of time!
Making bone broth on the stove top takes upwards of 24 hours. Taking the Instant Pot approach removes all the guesswork and takes so little time or effort, there’s really no reason not to do it!
As a follow-up to the Instant Pot Turmeric Rotisserie Chicken recipe I posted last week, I figured you could use a tutorial on how to make bone broth using the bones from the carcass in the Instant Pot.
After Thanksgiving, I showed you How To Make Turkey Bone Broth. Truthfully, the methodology is the same across the board, but why not remind you of this wonderful health elixir since you have a fresh carcass on your hands?
How Many Bones Do I Need To Make Chicken Bone Broth?:
I typically wait until I have two to three chicken carcasses to make bone broth – I simply store them in a zip lock bag in the freezer and keep them until I’m ready to broth it up.
You can certainly make broth using one carcass, but just note you’ll end up with less broth and/or a less flavorful broth.
Making bone broth in a pressure cooker requires four easy steps:
1.) Pick as much meat off the chicken bones as you’d like. I get as much as I easily can but don’t shy away from leaving a little bit on the bones for added flavor.
2.) Place bones in your pressure cooker and cover them with filtered water.
3.) Secure the lid and pressure cook on high for 2 hours, leaving the vent sealed. Allow the pressure cooker to naturally release (aka keep warm mode) until no pressure remains, about 20 to 30 minutes.
4.) Use a slotted spoon to scoop out the bones. I use cheesecloth to filter out the remaining bits of small bone, fat, skin, cartilage, meat, etc. Simply lay a piece of cheesecloth over a large pot and carefully pour the broth from the bowl of the Instant Pot over it to strain.
Store the bone broth in sealed jars in the refrigerator for up to 1 week, or freeze. I tend to keep one jar in the refrigerator just after making the bone broth, then freeze the rest.
As an added option, you can flavor the broth with vegetables like onion, garlic, celery, carrots, etc. I never add anything besides bones because I love the flavor of a bone-only broth, but you can get very creative here!
Gut Health Benefits of Bone Broth:
Drinking bone broth regularly is very healing for your gut! I drink bone broth regular as part of my gut health routine. It promotes regular bowel movements as it aids in digestion and is hydrating. Bone broth contains collagen, which helps repair damaged gut lining (in addition to boosting bone, joint, hair and skin health).
Bone broth is packed with super easy-to-digest protein, ideal for those who struggle to get enough protein throughout the day. Bone broth contains much more protein than regular chicken stock.
How to Remove Fat From Bone Broth:
The easiest way to deal with fat in bone broth is to simply refrigerate the broth in large jars and allow the fat to collect and solidify at the top. Once solid, you can scoop it out. Try not to scoop out the gelatinous substance below the fat, as this is all of the collagen which is so great for you!
How Much Water Should I Use?:
For the best results, cover the bones entirely with water so that they are fully submerged. You don’t need to use much more water than that, as long as the bones are covered. I crush the bones down before adding water so that the broth turns out extra flavorful.
You can adjust the amount of water you use based on preference and based on how much broth you would like. I find the ratio of 70 to 80 ounces of water to two chicken carcasses to be fabulous.
Must I Roast The Bones Before Making Broth?
If you’re using raw bones that you picked up from a butcher, it is best to roast them before using them to make bone broth. To do so, spread them on a baking sheet and roast at 400 degrees F for 30 minutes.
If you have already roasted a whole chicken, you won’t need to roast the bones since the carcass has already been cooked.
Can I Freeze Bone Broth?:
YES! I freeze my bone broth in glass jars. I fill it most of the way up, leaving space for expansion at the top. Be sure the broth isn’t hot when you seal the jar and freeze it, or else it may crack during the freezing process. I haven’t had any issues with my jars breaking, but if you’re concerned with it, use plastic containers or double bag zip lock bags.
Recipes You Can Make Using Bone Broth:
- Immunity-Boosting Ground Turkey Soup
- Italian Wedding Soup With Rice
- Hearty Ground Turkey Soup with Vegetables
- Sicilian Chicken Soup
- Instant Pot Lasagna Soup
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If you make this Instant Pot Chicken Bone Broth recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
- 2 whole chicken carcasses, meat removed
- 60 to 80 ounces filtered water
- 2 large carrots, chopped in large chunks
- 3 stalks celery, chopped in large chunks
- 1 whole onion, chopped in large chunks
1. Pick as much meat off the chicken bones as you’d like. I get as much as I easily can but don’t shy away from leaving a little bit on the bones for added flavor.
2. Place bones in your pressure cooker and cover them with filtered water.
3. Secure the lid and pressure cook on high for 2 hours, leaving the vent sealed. Allow the pressure cooker to naturally release (aka keep warm mode) until no pressure remains, about 20 to 30 minutes.
4. Use a slotted spoon to scoop out the bones and a cheesecloth to filter out the remaining fat, skin, cartilage, meat, etc.
5. Filter the broth through cheesecloth to remove any excess chicken bits and store broth in jars.
Nutrition Information:Yield: 80 Serving Size: 1 cup
Amount Per Serving: Calories: 40Unsaturated Fat: 0g