Instant Pot Chicken Bone Broth

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 8 servings.

• 1 (2-pound) rotisserie chicken carcass
• 2 medium carrots, cut into thirds
• 2 stalks celery, cut into thirds
• 1 medium onion, cut in half
• 1 bulb garlic, cut in half
• 1 tablespoon apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon whole black peppercorns
• 1 large bay leaf
• 10 cups water

Directions

1. Place the chicken carcass into a multi-functional pressure cooker (such as Instant Pot).
2. Add the carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf.
3. Pour in the water and make sure everything is submerged.
4. Close and lock the lid of the pressure cooker.
5. Select the high-pressure setting according to the manufacturer's instructions, and set the timer for 180 minutes (3 hours).
6. Allow about 30 minutes for the pressure to build up.
7. Once the cooking time is complete, use the natural-release method to release pressure, which will take around 30 minutes.
8. Unlock the lid carefully and remove it.
9. Let the broth sit for approximately 20 minutes to cool slightly.
10. Once cooled, strain the liquid through a fine-mesh strainer, discarding all solid ingredients.
11. Store the broth in the refrigerator and use within 3 days, or transfer to freezer-safe s for longer storage (up to 6 months).

Cook's Note

This is a versatile, basic broth recipe. I often make it ahead without a specific purpose in mind. If you're preparing it for a particular dish, feel free to add any herbs or seasonings you like for extra flavor.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.