This Instant Pot Chicken Broth is a delicious addition to your soups and stews!
Broth is used in so many recipes! When I first started cooking with my Instant Pot I was using so many different broths I thought to myself there has got to be a better way to do this! I was spending so much money on something I could make from what I was literally throwing away. That’s when I decided to start making my own broth!
Instant Pot Chicken Broth is so simple to make and you don’t have to question where the ingredients come from or what they are because you have complete control over everything that goes into it! Organic low sodium chicken broth can cost up to $8 for 32 oz! This recipe makes 4 32oz jars and is completely free!
After making a rotisserie chicken I freeze the leftover scraps and bones along with celery, onion, and carrot ends. When I’m ready to make my broth I empty the contents of my freezer zip lock bag into my Instant Pot and I get more use out of the scraps that I would have normally just thrown away!
This is a great recipe because it will also save money when it comes to that already lengthy expensive grocery list. Chicken Broth can be used in so many different ways and I love that you can have it on hand when any of those recipes that need it.
Enjoy this recipe, because I personally love it.
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Note: I chose not to add salt so that I have more versatility when seasoning my dishes.
This broth pairs beautifully with my Instant Pot Beef Stew, Instant Pot Refried Beans, and my Instant Pot 1o- Minute Chicken Stew!
Instant Pot Chicken Broth
Ingredients
- Chicken Bones/Skin/Leftover Pieces from a Rotisserie Chicken
- Celery
- Onion
- Carrots optional
- Pepper optional
- 1 tbsp Parsley optional
- 1 tsp Thyme optional
- 1 tsp Rosemary optional
- 1-2 Bay Leaf optional
- Filtered Water
Instructions
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Add all ingredients to your Instant Pot Pressure cooker. I like to put my stainless steel strainer basket in first and then add the ingredients, it makes straining easier at the end.
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Fill pot with filtered water until it hits the MAX FILL line.
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Put the lid on the pot and seal. Make sure the vent valve is in the SEALING position.
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Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons and select 90 minutes.
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When the time is up let the pot naturally release the pressure and cool till warm or room temperature. Remove the bones and the bay leaf from the broth and store in 32 oz glass mason jars in the refrigerator until ready to use.
Recipe Notes
I chose not to add salt so that I have more versatility when seasoning my dishes.
Love that you have so many easy, delicious recipes for weight loss and instant pot! You rock. Being able to make my own broth makes my dishes taste even better!
I have 6 quarts of broth from making your Instant Pot Chicken Broth. It is delicious. I did leave out the onions and Peppers for I made it for my dogs also. Thank you for sharing.
Could you share the recipe you use for the actual chicken, too (please)?
Can you tell me how long this will be safe to use when stored in the refrigerator?
3-5 days. If you’re not going to use it within that time period you should freeze it. 🙂
I was going to ask the same question. Thank you!
How much, (quantity wise), of the vegetables do you tend to use?
About 2-4 cups. 🙂
What is the best way to freeze this?
If you are freezing this in Mason jars, leave at least 2 inches of head space or the jars will crack when it freezes. I freeze my extra broth all the time this way and have no problems. Instant Pot is great for making broth!
So easy and much healthier than store bought.
So easy recipe! Best chicken broth I’ve had!
I love this recipe! I like to freeze min in ice cube trays, the pop out and store in larger containers. Each cube is approx 1oz, so if I need one cup, I just throw in 8 cubes. 🙂
How long would this stay in the fridge? Long term would you freeze it?
About a week, it freezes great! 🙂
Can you freeze any mason jar as long as there’s a 2” head room?
I freeze soups in large muffin pans then pop out when frozen and place in zip lock bags and back in the freezer. This would work for this broth also!
Hello again, Brittany! Just came from your Whole Chicken recipe. I’m wondering how long it takes to let the broth sit after the 90 minute pressure cook. Is it ready right when the natural pressure release is finished?
And another dumb question, does MANUAL/PRESSURE COOK mean high pressure? ^~^#
How do you get the handles off of the mesh basket so it fits inside the pot?