The Easiest Instant Pot Chicken Broth

The Easiest Instant Pot Chicken Broth from - plus how to reuse broth bones.




  1. PREP: Add your bones to the stainless steel insert of the Instant Pot. On the 6 quart model, they should come up to about 2/3 of the height of the insert. Add the apple cider vinegar and salt, then add enough cold water to just cover the bones. You can add more water if you wish (see notes), but never exceed the “max fill” line on the insert.
  2. PRESSURE: Place the insert into the body of the Instant Pot and plug it in. Check the rubber ring on the inside of the lid, that the metal cover for the vent and seal is in place and unblocked, then make sure that the weight can move freely in the lid before placing it on top and turning it clockwise to close. Turn the knob on top of the lid to the “sealing” position. Press the “Manual” button on the control panel once and the display will show “30” for a 30 minute cooking time. Press the “-” button to count down to “0”. When the display hits “0”, press it once more so that it shows “120”, which is the max cooking time. In a few seconds, the machine will beep so that you know it has begun to build pressure, which will take about 30 minutes. Once the full 2 hour cooking time has finished, the Instant Pot will alert you with another beep and your broth is done!
  3. RELEASE: You can just leave the Instant Pot to slowly release pressure on its own, which will take an hour or so. If you don’t have time for that, you can use the quick release method. I wear a silicone glove on my hand to carefully slide the knob from the sealing position towards the “venting” position, but not all the way. This allows you to release the pressure slowly and makes it less likely that scalding hot liquid will spray out through the vent! Be careful. Gradually open the vent until it is fully open and allow the steam to release, dropping the pressure until it releases and you can open the lid.
  4. STRAIN: Carefully (use those mitts again!) transfer the stainless steel insert to a cooling rack or trivet. Use a slotted spoon to remove large pieces of bones to a large bowl or tray, discarding any large pieces of meat you might have. Once all the large pieces have been removed and saved, carefully pour the broth through a fine mesh sieve into a very large bowl with a spout or a gallon sized pitcher to make it easy to pour into quart size mason jars (see notes).
  5. REUSE: Once you’ve poured your broth into jars, you can start over! I transfer all of the old bones — less any discarded meat – back to the insert of the Instant Pot. I then top off the pot with enough additional bones so that it is 2/3 full again, then repeat the apple cider vinegar and cold water additions. Now you’re ready to start another batch! If you like, you can increase the cooking time so that it totals 4 hours instead of 2, to really get the most out of these bones. Repeat the steps for releasing, straining and jarring your broth, then finally discard all the bones.


Bones: I use whole chicken carcasses (after using the meat for meals) for the sake of being economical. You won’t get the best gelling broth this way unless you reduce the amount of water you use or add extra, more gelatinous pieces like chicken necks, feet or wings.

Concentration: You’ll get the richest broth if you just cover the bones you use with cold water. You can add more water if you wish (never above the max fill line), but be aware that you won’t get the best gel, if that’s important for you.

Frozen bones: I save bones from meals and collect them in my freezer until I have enough for a batch of broth. You can use entirely frozen bones in the Instant Pot, but be aware that it may error out, failing to reach pressure, because of the lowered overall temperature of the Instant Pot contents. If that happens, simply reset your Instant Pot: it should seal on the second attempt. This will add a little extra time to your broth making (about half an hour), but otherwise won’t affect the outcome.

Sediment: I find that I still have a very fine layer of sediment at the bottom of my broth after using a mesh sieve. I don’t personally mind this, since I use my broth primarily for blending into large batches of vegetable soups. If it bothers you, you can either run your broth through a fine mesh sieve or cheesecloth again, or simply not use the very bottom of your broth.