Instant Pot Chicken Broth is like liquid gold. There’s no better way to make homemade chicken stock than in the pressure cooker.
Instead of using your slow cooker or stove top for hours and hours, pressure cooking homemade bone broth extracts every bit of healthy goodness from your meat and vegetables.
INSTANT POT CHICKEN BROTH
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Pressure Cooker Chicken Broth is simply the best way to make chicken bone broth, or any kind of bone broth for that matter. I’ve made plenty of roasted beef broth and chicken broth in my day, but before I had my Instant Pot I always used the slow cooker or the stove top. Never again.
When you use the Instant Pot to make bone broth, or so many other basic recipes like baked potatoes or hard boiled eggs, something magical happens. Every last bit of flavor, nutrition, and goodness comes out of your food.
How to make chicken broth in the Instant Pot:
- Any good recipe starts with high quality ingredients. To make chicken bone broth, you of course need chicken. Raw works best when making broth, but many times I will use a leftover roasted chicken. Why waste all that amazing leftover meat, skin and bones?
- When making broth, you can certainly just cook chicken in water, but the amazing flavor comes from the vegetables. Any time I make homemade stock I use onion, celery, carrot, garlic, bay leaves, and salt and pepper.
- You’ll add all of the ingredients to pressure cooker. Then you’ll fill it with water to the top cooking line and cover with lid. Set to high pressure and cook for a couple of hours.
- After the cooking cycle completes, allow the pressure cooker to release pressure naturally. This takes about 30 minutes.
- Finally, you’ll strain broth into a bowl so you can discard any bone pieces. Sometimes I really mash the veggies through the strainer to make an extra rich broth, but you don’t have to. You can pick some of the meat out and add it to the broth if you wish.
- You’ll want to use your broth within 3 days or freeze it in an air tight container for future use.
How long does it take to make chicken stock in a pressure cooker?
To make a good bone broth, you’ll need to cook it at high pressure for at least 90 minutes.
I recommend 120 minutes in my recipe, because longer is better.
I’ve heard of people cooking the heck out of their bone broth by doing a couple of 90 minute cycles in their Instant Pot.
Honestly, I don’t think you can over cook it. You just need a minimum cook time of an hour and a half to be successful.
What can you make with homemade chicken broth?
- The first recommendation is to enjoy it all by itself. Can you imagine drinking anything better when you’re not feeling well? As long as the broth is seasoned with enough salt, it tastes fantastic on it’s own. If you’re sick, I highly recommend adding a squeeze of lemon to sooth your throat.
- Homemade chicken broth is outstanding in gravy! Just make a roux with butter and flour and add in your stock. Serve it over some mashed potatoes and you’ll be in heaven.
- Any time I need broth with a pork chop recipe, I use this homemade chicken stock. So much better than store bought!
- And, of course, you can’t forget soup. Soup is 90% of the reason I make chicken broth in my Instant Pot.
Here are a few chicken soup recipes ideas for you:
- Creamy Chicken Soup
- Get Well Chicken Soup
- Chicken Tortilla Soup
- Homemade Chicken and Dumplings
- Chicken Corn Chowder
- Skinny White Chicken Chili
- Kale Soup with Italian Pork & White Beans
Pressure Cooker Chicken Broth
- 1 pound raw chicken pieces various cuts work, must have bones and skin
- 1/2 onion quartered
- 1 stalk celery chopped
- 1 carrot chopped
- 1 whole cloves garlic
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 1 teaspoon kosher salt
- Add all ingredients to pressure cooker. Fill with water and cover with lid. Set to high pressure and cook for 120 minutes. After the cooking cycle completes, allow the pressure cooker to release pressure naturally. This takes about 30 minutes.
- Strain broth into a bowl. You can pick some of the meat out and add it to the broth if you wish. Use within 3 days or freeze in an air tight container for future use.