Instant Pot Chicken Bone Broth

This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

When I first started making bone broth, I made beef bone broth. Don't get me wrong, it has a great flavor, but I find the chicken bone broth a little more milder. I think this makes it great for people who are just starting out with bone broth. You can also use it to make chicken noodle soup!

Another thing I like about chicken bone broth is that I have easier access to chicken bones than I do to beef bones. With the beef bones, I typically have to purchase them separately to get the bones that produce more gelatinous broth. To make chicken bone broth, I typically keep the chicken bones from when I make rotisserie chicken.

If you want to keep your chicken bones, you can keep them in the fridge for a couple days or freeze them for a few months if you are not ready to make bone broth right away. You can defrost them before making bone broth. When I make instant pot chicken bone broth, I will put the frozen bones right into the pot. The broth itself can also be frozen (I would recommend freezing it in smaller serving sizes).

I also highly recommend when you are making chicken bone broth to add chicken feet into the bone broth because this helps the broth to be more gelatinous. It may sound a little off putting, but you are not going to be eating them.

Ingredients:

1 set of bones from a whole chicken

2 chicken feet

1 cup apple cider vinegar

2 stalks of celery

2 medium carrots

1 whole onion

1 head of garlic

A small bunch of fresh parsley

Salt to taste

Filtered water

How to Make Instant Pot Chicken Bone Broth:

Place the chicken bones and chicken feet into the instant pot.

Cover the bones with water and apple cider vinegar (you want at least an inch or two of water over the bones).

Let it soak for a half hour. Soaking allows nutrients to be extracted from the bones.

Then add in the celery, carrots, onion, garlic, parsley, and salt. You can chop up the vegetables or leave them as is because they will be discarded later.

Close the lid on the instant pot and put the venting knob in the sealing position.

Pressure cook on high pressure for two hours with a fifteen minute natural release.

Open the lid and allow the broth to cool down slightly.

Using a strainer and and large bowl, strain the broth.

Pour into a cup to sip on, make into a gravy, or make it into soup!

If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

📖 Recipe