Easily prepared in minutes, this Instant Pot Bone Broth is super simple, full of flavor, and naturally good for you. With less than ten ingredients, you can make it as often as you’d like and have it ready to use to prepare all kinds of meals.
Homemade Bone Broth
Do you know much about the benefits of bone broth? Admittedly, I didn’t know anything about this broth and its health benefits until recently when I discovered that it’s so good for the body. Not only does it boost collagen production, but it’s also good for strengthening the immune system to help fight against colds and viruses, and helps with reducing inflammation in your joints which is yet another reason I love to make it.
Now that I know how to make bone broth at home, I often make it with this simple, stress-free Instant Pot Bone Broth recipe. It doesn’t take much time, requires less than ten ingredients, and has such a great taste to it. Best of all, my kids are willing to eat it, which is always good!
Not sure if bone broth is for you? I recommend trying it! You can eat it on its own and do so much with it, including making tasty soups like our Easy Instant Pot Chicken Noodle Soup, Italian Wedding Soup, or this Copycat Olive Garden Chicken Gnocchi Soup.
Bone Broth Ingredients
If you want to make this tasty bone broth, you’ll be glad to know you don’t need much to get it going. Here’s what you’ll need:
- Chicken Carcasses – Use up to two carcasses, depending on how big of an electric pressure cooker you have at home.
- Onions – Take your large onion, peel it, and cut it right down the middle.
- Celery – Chop two stalks of celery into chunks or small pieces and toss them into your pressure cooker.
- Spices – Salt and pepper are great to add. I also suggest using up to three bay leaves in this recipe.
- Garlic – Use up to six cloves of garlic. If you don’t want too much of a garlic taste, use four cloves instead.
- Water – You’ll need anywhere between 10 and 12 cups of water!
How to Make Chicken Bone Broth
This stress-free recipe proves that making bone broth isn’t as challenging or complex as it might seem.
- Step 1: Prepare your electric pressure cooker. Put your strainer insert in the bottom of the electric pressure cooker, and then place your chicken bones, veggies, and spices into the basket.
- Step 2: Add water and cover. Pour your cups of water over your chicken and veggies, but stay below the max fill line. Once you’ve covered these ingredients with water, place the cover on top of your pressure cooker and select the “sealing” button.
Step 3: Program your pressure cooker. Set the pressure cooker to manual or pressure cook and allow it to complete a 120-minute cycle. Release the pressure naturally for 30 minutes after the cooking time then remove the lid.
- Step 4: Remove the strainer. Remove the fine mesh strainer from the electric pressure cooker, leaving the broth there. You can put it in the fridge overnight and then skim off the fat before using it.
Instant Pot Bone Broth Recipe Notes
- You can adjust the spices to give your bone broth more flavor. Some people like to use rosemary, thyme, onion powder, fresh ginger and other spice blends to enhance the taste of the Instant Pot Bone Broth.
- Feel free to use a large assortment of veggies. In addition to celery, carrots are a great choice because they contain essential vitamins and nutrients and have such a great taste.
- After allowing your bone broth to cool down for quite a bit, consider portioning it into different storage containers. I prefer using mason jars. You can use these containers of bone broth to prepare different meals or to eat/drink the broth as is when you’re in the mood for it.
How To Store High Pressure Instant Pot Bone Broth
When storing your bone broth, always use airtight containers to keep it fresh and flavorful. You will need to place your bone broth in the fridge to keep it fresh and prevent spoilage. If you plan to make a large batch in advance and want to save it for later use, I recommend freezing it. If you’re going to freeze your bone broth, label it with the date so that you know when you made it. The bone broth should be fresh in the freezer for up to six months.
Instant Pot Bone Broth
- 1 -2 chicken carcasses depending on the size of the electric pressure cooker
- 1 large onion peeled and cut in half
- 2 stalks celery cut to fit in the pressure cooker
- salt to taste
- pepper to taste
- 4-6 cloves garlic if desired
- 2-3 bay leaves
- 10-12 cups water
- Place strainer or steamer insert into the bottom of the electric pressure cooker’s liner pot.
- Into the basket, put the chicken bones, vegetables, salt, and peppercorns. Pour the water over the top, staying below the maximum fill line.
- Cover the electric pressure cooker and set the valve to sealing.
- Program the pressure cooker to “manual” or “pressure cook” for 120 minutes. After the cooking cycle is complete, allow the pressure to release naturally for at least 30 minutes.
- Carefully pull the strainer from the electric pressure cooker allowing the broth to remain in the pressure cooker.
- If desired, refrigerate the stock overnight and then skim the fat from the top prior to portioning and storing.