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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:

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Crispy Mediterranean Chicken Salad with a fresh, zesty lemon herb tahini dressing, cherry tomatoes, avocado, arugula, and cucumber. This nutritious dinner recipe is packed with flavor and is perfect for anyone who loves a big vibrant meal as well as those on a carb-conscious, paleo, or keto diet.

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Chicken sausage pesto pasta makes for a filling, delightfully flavorful and fresh meal. Make it ahead of time for meal prep, or whip it up for the whole family!

What’s your pasta theory?

Are you into red sauce? Creamy sauce? Pesto? A drizzle of olive oil or melted butter? Something I’ve never even heard of?

Perhaps you have a noodle preference, meat (or lack thereof) specifications, and/or vegetable requirements (or lack thereof)?

While I’ve been eating gluten-free for a decade, I still occasionally find myself craving a big bowl of pasta. Truth be told, I can get down for just about any iteration of pasta, regardless of the sauce, and/or meat and vegetable inclusions.

I do find I absolutely ADORE pasta with sausage and pesto sauce. Which is exactly what we’re doing for today’s carb fest! I use a store-bought chicken sausage and homemade pesto sauce, but you can go about this however you’d like.

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One-Skillet Chicken Green Curry with Rice is a quick and easy meal that incorporates chicken curry with vegetables and rice all in one pot! This easy meal is comfort food at its finest.

 

Lover of curry and looking for the easiest approach of all time to make it yourself at home? I’ve gotchu.

If you made my One-Skillet Ground Turkey Thai Curry with Rice a few months ago, you’re already familiar with the concept behind this recipe.

It’s simple, really. You use one skillet to make the curry and cook the rice into the curry so that it soaks up the coconut milk sauce and becomes ultra delicious. In this sense, you aren’t steaming rice separately from the curry, which makes the meal prep just a little bit quicker and easier. Style points!

This Thai green curry includes vegetables such as carrots, bell pepper, zucchini and broccoli, along with chicken thighs, all stewed in a deliciously creamy green curry coconut milk sauce. There’s plenty of room for adaptation here.

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