instant pot bone broth in mason jars with an instant pot in the background
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Instant Pot Chicken Broth

This Instant Pot Bone Broth recipe has all the gut healing effects of homemade bone broth but is made in the Instant Pot in under 3 hours!!!
Course Broth, keto, paleo, Side Dish, Soup, whole30
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 4
Calories 80kcal
Author Cassidy Stauffer


  • Bones from 1 3-4 Lb. Chicken
  • One Onion Roughly Chopped
  • 1 Tbsp. Apple Cider Vinegar
  • 2 or 3 Carrots Roughly Chopped
  • 2 or 3 Celery Stalks Roughly Chopped
  • 3 Cloves Garlic Chopped
  • 1 to 1 1/2 tsp. Sea Salt to taste
  • 1 tsp Whole Black Peppercorns
  • 1 or 2 Bay Leaves
  • Handful of Fresh Parsley
  • Filtered Water


  • Place all ingredients except the water in the Instant Pot.
  • Add enough water to just cover the bones and vegetables in the pot but do not fill past the 2/3 fill line on the Instant Pot.
  • Close lid and ensure that the switch is flipped from venting to sealing.
  • Press the "Broth" button then increase time to 120 minutes or manually set time to 120 minutes.
  • When cooking time is done, allow pressure to release naturally (20-25 minutes).
  • Allow broth to cool. Taste and add more salt if needed, then strain into jars for storage.


  • For your stock to be super-rich in gelatin, add bones with joints such as chicken feet, backs, and heads. Sounds gross but you'll never tell in the final product.
  • Don't forget to add the apple cider vinegar, it will help extract the nutrients and collagen.
  • Some people cook their chicken broth for as little as 30 minutes, but I prefer a longer cooking time. This ensures you get everything out of the bones.  You want to be able to pick up the bones and easily crush them.
  • After you finish cooking your broth, refrigerate it. This will bring the fat the surface which you can then easily skim off.
  • Your stock will last for about 5 days in the refrigerator, after that it can be frozen. If you are reaching the end of your storage time in the refrigerator, you can "reset" the time by bringing it to a boil. This will kill the bacteria and give you another 5 days in the fridge. You can repeat this process several times.
  • To freeze the bone broth, I like to pour the broth into muffin cups or ice cube trays. This way, you don't have a huge block of frozen broth to deal with - especially if you only want a cup or two for a recipe. Silicone works best so you can easily pop the broth out after they're frozen. Place the muffin cups or ice cube trays in the freezer and freeze for 6 hours, or until frozen. Then, pop them out and place them in a resealable baggie and keep frozen for up to 6 months.
  • The exact vegetables and aromatics that I used in my recipe don't have to be used. You can add any combination of vegetables, aromatics (such as onions and garlic), and herbs that you prefer.


Calories: 80kcal | Carbohydrates: 5g | Protein: 6g | Fat: 1g | Sodium: 37mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5185IU | Vitamin C: 3.1mg | Calcium: 27mg | Iron: 0.2mg