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–+ servings
This is a picture of a spoonful of cold chicken bone broth to show how gelatinous it can be.

Instant Pot Chicken Bone Broth Recipe

This Instant Pot chicken bone broth is an easy way to turn leftover bones and scraps into rich, flavorful broth with minimal effort.
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Course: Soup
Cuisine: American
Servings: 4 quarts
Calories: 141kcal
Author: Ruth Truett

Equipment

Ingredients

Instructions

  • Add the chicken bones, salt, peppercorns, and turmeric to the Instant Pot. Add water up to the MAX fill line.
  • Secure the lid, set the valve to sealing, and cook on High Pressure for 1 hour. Allow the pressure to release naturally or carefully perform a manual release.
  • Using tongs or a spider strainer, remove and discard the chicken bones and solids — they’ve done their job.
  • Place a fine-mesh strainer over a large container. Line with cheesecloth if desired, then carefully strain the broth.
  • Transfer the strained broth to the refrigerator and chill overnight. This makes defatting and portioning much easier.
  • Once chilled, skim off the solidified fat from the top and discard. The broth will be jiggly — that’s exactly what you want.
  • Store the bone broth in airtight containers in the refrigerator or freezer.

Notes

Please note, this recipe is for an 8 quart Instant Pot. 
This recipe is for the most basic chicken bone broth, see article above for flavoring and variations. 

Nutrition

Serving: 1quart | Calories: 141kcal | Carbohydrates: 2g | Protein: 34g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.03g | Sodium: 360mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 14IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 0.4mg
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