Instant Pot Chicken Bone Broth
This easy Instant Pot chicken bone broth is liquid gold! Turn chicken scraps into a healthy broth to sip on or use in soups, stews, and more.
Servings: 10 cups
Calories: 21kcal
Ingredients
- Bones from 3-4 lb. Chicken and scraps (backs, feet, wing tips, etc.)
- 1 medium onion peeled and halved
- 1 garlic head halved
- 1 large carrot peeled and coarsely chopped
- 1 parsley root peeled and halved
- 1 celery rib coarsely chopped
- 1 fresh sprig rosemary
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon salt
- 10 cups filtered water (enough to cover the meat and veggies)
- 2 tablespoons apple cider vinegar
Instructions
- Place chicken bones into an instant pot. Add vegetables, herbs, salt and pepper.
- Cover with water and add apple vinegar.
- Place the lid on Instant Pot and lock into place. Flip vent to ‘Sealing’.
- Select High-Pressure setting and adjust the cooking time to 120 minutes.
- When cooking time ends, allow pressure to release naturally (20 minutes). Release any residual pressure using the vent valve before removing the lid.
- Place the lid on Instant Pot and lock into place. Flip vent to ‘Sealing’.
- Allow to cool, then strain broth through a fine mesh sieve or cheesecloth.
- Store in airtight containers or jars for up to 1 week in the fridge or up to 3 months in the freezer.
- Use broth to make soups, stews, chili, sauces.
Notes
When using a whole raw chicken, or raw chicken bones, roast it in the oven before making the broth for a deeper flavor.
Nutrition
Serving: 1cup | Calories: 21kcal | Carbohydrates: 5g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 716mg | Potassium: 105mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1028IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 0.2mg