Instant Pot Chicken Bone Broth
How to make chicken bone broth in a pressure cooker or Instant Pot
Servings: 80 ounces broth
Calories: 40kcal
Ingredients
- 2 whole chicken carcasses meat removed
- 60 to 80 ounces filtered water
Optional Add-ins:
- 2 large carrots chopped in large chunks
- 3 stalks celery chopped in large chunks
- 1 whole onion chopped in large chunks
Instructions
- 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.
- Place bones in your pressure cooker and cover them with filtered water.
- 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.
- Use a slotted spoon to scoop out the bones and a cheesecloth to filter out the remaining fat, skin, cartilage, meat, etc.
- Filter the broth through cheesecloth to remove any excess chicken bits and store broth in jars.
Nutrition
Serving: 1cup | Calories: 40kcal