My Favorite 1-hour Instant Pot Chicken Bone Broth
Chicken bone broth is a staple in many pantries. Having broth on hand is incredibly important, especially if you make a lot of recipes that call for broth. It is often the “bones” of a recipe, no pun intended. Broth can be used in soups, stews, gravies, flavoring rice, etc. It has many health benefits, as well!
I got started with seriously making and storing broth when I came down with strep throat. I had it for days, and someone gifted me a care basket that they had made with some chicken broth included. I drank the broth straight from the jar, and I almost immediately improved.
Now, I always make some broth if I start to get sick. It’s a fantastic, healthy recovery food. Not only this, but it is also incredibly versatile. I love being able to tweak the recipe to how I want it to taste. Sometimes, I’ll add red pepper flakes for extra spice and flavor. If you have a favorite seasoning, feel free to add it to the broth and make it your own!
For busy moms or people who need to make a delicious broth in a short amount of time, this broth is for you!
Equipment & Tools
Pressure Cooker: This recipe was created using an Instant Pot. However, there are stove top instructions below in the FAQs if you do not own a pressure cooker. If you go the stovetop route, you will need a large stockpot instead.
Mesh Strainer/Mini Colander: You will need a strainer to strain the chicken, vegetables, and herbs from the bone broth when it is finished cooking. A cheesecloth or muslin cloth would work well for getting the dried herbs out of the bone broth if you wish. You can load all your seasonings into it to create an herb sachet, and you get the same effect of taste, but you won’t have seasoning fragments in your final product.
Measuring Spoons: You will need measuring spoons for measuring the various herbs and spices used in this bone broth!
Jars/Bags/Containers: You will need something to store the broth in once it is finished. If you are keeping it in the fridge until you use it, jars or containers with lids work well. I’ve found that quart-sized freezer bags work great when I need to freeze the broth for longer periods of time.
Ingredients Needed
Herbs & Spices: You will need a variety of herbs and spices in this bone broth! The spices help to give some aromatic flavor to the broth. The herbs used in this recipe are black pepper, sea salt, sage, oregano, parsley, thyme, bay leaf, rosemary, and garlic. You can also use 4-8 black peppercorns in place of the fresh cracked black pepper.
Carrots, Celery, and Onion: This combination, also called mirepoix, is the basis for many soups and stocks. This recipe calls for a slightly different ratio of these vegetables than the traditional mirepoix, but it is just as essential for the gentle aromatic flavor it gives the bone broth.
Chicken Carcass or Chicken Bones: You can use either a small chicken carcass or just 8-10 chicken bones. The bones can either be raw or leftovers from a meal. This recipe is great for those who are already cooking a whole chicken and need something to do with the bones afterward!
How to Make Chicken Bone Broth
Add the Ingredients: Measure and place all of your ingredients in your pressure cooker. I recommend placing the herbs, vegetables, and chicken in first, and then adding the water over the top. This helps to prevent splashing water all over your kitchen! Make sure that your water doesn’t exceed the Max Fill line on your pressure cooker.
Set the Pressure Cooker: Select the Soup setting on the pressure cooker to 1 hour, adjust the pressure to High, set the steam valve to Close, and press Start.
Strain the Broth: Always strain the bone broth into whatever container you are using to store it. You don’t want any of the vegetables or bone fragments getting into your broth! Some of the spices may get into the broth after straining, but it does not affect the quality of the broth. If you don’t want the spices in your finished bone broth, you can strain it through a cheesecloth or muslin cloth.
Storage: Store the bone broth in the refrigerator for up to 5 days. This broth also freezes well for up to 12 months. After a year in the freezer, the taste may start to be slightly off, so I recommend using it within a year.
Uses and Benefits of Chicken Bone Broth
This recipe is great for making soup, rice, ramen, or any other recipe that calls for chicken broth!
Chicken bone broth is also a beneficial drink if you’re sick, recovering from an injury, or are postpartum. The properties are good for healing your muscles, bones, and tissue. It can also help with your digestion, and bone broth can even help to improve your sleep! (WebMD)
FAQs
My Favorite Chicken Bone Broth
*Note: Calories and cost is estimated, if provided.
Equipment & Tools
- Instant Pot (or other electric pressure cooker)
- Small Mesh Strainer (or colander)
- Storage Container(s)
- Measuring Spoon(s)
Ingredients
- 1 small Chicken carcass (or 8-10 chicken bones)
- ¼ – ½ tsp Ground black pepper , freshly cracked (see notes)
- ½ tsp Fine sea salt
- ½ tsp Dried sage
- ½ tsp Dried oregano
- ½ tsp Dried parsley
- ¼ tsp Dried thyme
- 1 Bay leaf
- ⅛ tsp Dried rosemary
- 3 cloves Garlic , chopped
- 2 stalks Celery , cut in half
- 1 small Carrot , cut in half
- ½ Onion , chopped
- 14 cups Water
Instructions
- Place 1 small Chicken carcass into the pressure cooker then add ¼ – ½ tsp Ground black pepper, ½ tsp Fine sea salt, ½ tsp Dried sage, ½ tsp Dried oregano, ½ tsp Dried parsley, ¼ tsp Dried thyme, 1 Bay leaf, and⅛ tsp Dried rosemary.
- Add 3 cloves Garlic, 2 stalks Celery, 1 small Carrot, and ½ Onion.
- Add 14 cups Water but make sure not to exceed the Max Fill line on your pressure cooker.
- Select the Soup setting on the Instant Pot to 1 hour, adjust pressure to High, set the steam valve to Close, and press Start.
- Once the timer is up, use a strainer to strain the broth into the storage container(s).
Storage
- Store in the refrigerator for up to five days or in the freezer for up to 12 months.
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