Instant Pot Chicken Bone Broth
Bone broth, made simple! Perfect recipe for sipping or incorporating into other recipes.
Equipment
- instant pot or crockpot or stockpot
- fine mesh strainer
Ingredients
- 1-2 chicken carcass
- 3-4 chicken feet optional
- 1 onion skin on, cut in half
- 1 head garlic not peeled, cut in half lengthwise
- 1 tbsp salt
- 1 tbsp peppercorns
- 2 bay leaves
- 1 splash apple cider vinegar optional
- water
- 1 gallon bag vegetable scraps & herbs (carrot peels, ends, onion peels, celery ends, parsley, thyme, rosemary)
OR
- 3 whole carrots washed, not peeled
- 3 stalks celery
- 10 stems fresh parsley
- 3 sprigs thyme
- 1 sprig rosemary
Instructions
- If your bones are not cooked, I recommend roasting them at 425* for 30 minutes, optional, but it adds richness. It is not necessary to roast the chicken feet (just make sure the skin/nails are removed, ie: no yellow skin).
- Place all ingredients into Instant Pot.
- Fill with water to the ‘PC Max’ line.
- Pressure cook on high pressure for 3 hours.
- Click the ‘keep warm’ button so the keep warm feature is OFF.
- If necessary, release pressure. I typically start it in the evening and let it cook and naturally release pressure overnight.
- Pour the contents of the Instant Pot through a fine mesh strainer into a stock pot.
- Optional: replace the contents of the strainer back into the Instant Pot, fill with water, 1 tbsp of salt, and repeat.