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5 from 3 votes
Instant Pot Chicken Broth
Author: Brittany Williams
  • chicken bones/skin/leftover pieces from a rotisserie chicken
  • celery
  • onion
  • carrots optional
  • ground black pepper optional
  • 1 tablespoon minced fresh parsley optional
  • 1 teaspoon dried thyme optional
  • 1 teaspoon dried rosemary optional
  • 1-2 bay leaf optional
  • filtered water
  1. 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.

  2. Fill pot with filtered water until it hits the MAX FILL line.

  3. Put the lid on the pot and seal. Make sure the vent valve is in the SEALING position.

  4. Using the display panel select the MANUAL/PRESSURE COOK function. Use the +/- buttons and select 90 minutes.

  5. 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

Note: I chose not to add salt so that I have more versatility when seasoning my dishes.