Sure, you can buy bone broth, but why would you when this Instant Pot Chicken Bone Broth is so easy to make? Not only does it require just a few minutes of hands-on time, it tastes better than store-bought broth, and it allows you full control over the quality of ingredients. It is also one of the easiest ways to save money in the kitchen that I know of!
Of all the recipes I can't imagine being without in my kitchen, this Instant Pot Chicken Bone Broth is among them.
Not a week goes by that I don't make it!
Though I've given you specific measurements for the vegetables in the recipe, the truth is that I usually make this from veggie scraps that I have saved and frozen throughout the week.
This money-saving recipe is sure to become a staple in your kitchen too!
Ingredients for Making Instant Pot Chicken Stock
- Chicken Bones - If you are not going to make the broth within a day of cooking the chicken, I recommend storing the bones in the freezer.
- Celery - Often, instead of whole stalks, I will cut the root, tips, and leaves of the celery and use that. I also use the inner stalks that are often too thin for other purposes.
- Onion - Onion scraps are also a great option here. I keep a bag of vegetable scraps in the freezer. Although onions are higher in carbs than some vegetables, since you aren't eating the onion, the broth's amount is minimal.
- Garlic - If your family is sensitive to the flavor of garlic, you can omit this. On the other hand, if you love it, feel free to add more.
- Apple Cider Vinegar - Though this seems like an odd ingredient to add to the broth, I don't recommend that you omit it. The vinegar helps to pull the minerals out of the bones. These minerals will neutralize the acidity of the vinegar, so don't worry that your broth will taste like vinegar.
- Parsley - I like to use fresh because I grow it and always have it on hand. Dried works too if you do not have fresh. Just be aware that you could end up with parsley flakes in your broth unless you use a fine-mesh strainer.
- Sea Salt - I use finely ground; feel free to adjust the amount of salt based on your personal preferences.
- Water - I recommend using filtered water.
I keep a bag in the freezer almost all the time with chicken bones and vegetable scraps. This makes making Instant Pot Broth super-affordable and saves time chopping veggies.
I will save scraps from when I cut the ends off an onion, peels, and celery parts that are not otherwise usable. Just make sure that you catch them before they go bad. Limp celery is fine, but you don't want to make broth with black or moldy vegetables.
How Can You Use Instant Pot Broth?
You can use this recipe in any recipe that calls for chicken broth or bone broth. Some suggestions are:
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Storing Instant Pot Chicken Stock
I recommend storing in the refrigerator for up to three days or freezing for up to three months.
For freezing, I am OBSESSED with Souper Cubes. They allow you to freeze them into ½ cup or one cup blocks that you can then store in a zip-top bag.
Mason jars are another storage option, but they are not as easy to thaw out. If you do use mason jars, just make sure that you don't fill them all the way full. The liquid will expand as it freezes, and the glass could crack.
Benefits of Bone Broth
Making bone broth infuses the stock with magnesium, zinc, calcium, selenium, phosphorous, sodium, potassium, and iron.
Bone broth also contains collagen and glucosamine. Studies have shown that they are helpful for arthritis and digestive issues. Collagen can also help the skin, joints, and hair.
Bone broth also contains glycine. According to research published in Neuropsychopharmacology, glycine helps to improve sleep.
Bone broth is especially good for those on a keto diet or those who work out because it can help with electrolyte replacement.
Can I Make This Recipe on the Stove Top or Slow Cooker?
You sure can! Place all of the ingredients in a slow cooker or crockpot.
If you are using the stovetop, bring the ingredients to a boil. Cover and simmer. Cook for at least 8 hours. For a slow cooker, cook over low heat for 24 hours.
- It is best to start with cold water because certain proteins will dissolve only in cold water. This helps to make a nice, clear broth.
- Because you want to leave any remaining meat and connective tissue on the bones, consider the seasonings that the bones were used and make sure they match up with how you plan on using the broth. For example, the chicken I used to make the batch of broth in the photos was seasoned with smoked paprika. This impacted the final color and flavor of the broth.
- If you have them, chicken feet are a great addition to bone broth because they have a lot of collagen.
- I recommend using organically raised free-range chicken for use in bone broth to avoid contamination with agricultural chemicals.
How to Make Instant Pot Chicken Bone Broth
Making chicken stock in an Instant Pot or Pressure Cooker couldn't be easier!
Just add celery, onion, garlic, apple cider vinegar, parsley, and salt to your Instant Pot.
Add water to about an inch below the fill line.
Place the lid on the pot and set it to seal. Cook on high pressure for two hours.
Allow the pressure to release naturally. I recommend opening the pot and turning the machine off, and letting it sit for another hour to cool naturally. The liquid will be very hot, and there is no point in burning yourself!
Instant Pot Chicken Bone Broth
- 2 pounds chicken bones
- 2 stalks celery chopped
- 1 onion roughly chopped
- 4 cloves garlic smashed
- 1 tablespoon apple cider vinegar
- 1 bunch fresh parsley
- 2 teaspoons sea salt
- Filtered water to 1-inch below the fill line
- Place the bones in the Instant Pot and then add the celery, onion, garlic, apple cider vinegar, parsley, and salt.
- Pour the water over the bones to 1 inch below the max fill line.
- Place the lid on the pot and set to high pressure for 120 minutes. Allow the pressure to release naturally.
- Drain and store in the refrigerator for up to 3 days or freeze for up to 3 months.