Bone broth, a nutrient-rich liquid made from simmering animal bones and connective tissue, has been a staple in many cultures for centuries. With the invention of modern appliances like the Instant Pot and other electric pressure cookers, making homemade bone broth has become more accessible and less time-consuming. Let’s dive into a simple recipe for chicken bone broth in a pressure cooker, which offers a wealth of health benefits in a fraction of the time it takes to make it in a slow cooker or crock pot.
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The Benefits of Homemade Chicken Bone Broth
Bone broth is not just a base for soups and stews; it’s a powerhouse of nutrition. Rich in amino acids, minerals, and gelatin, chicken bone broth can support gut health, strengthen the immune system, and may even help alleviate joint pain. It’s a great way to make use of leftover bones from a whole chicken or chicken parts like wings or feet. Plus, making your own bone broth is an economical way to get the most out of your grocery store purchases.
Ingredients for Pressure Cooker Bone Broth
- Chicken bones: carcass from a whole chicken, wings, feet, or a mix
- Optional: marrow bones, knuckle bones, or meaty bones for added richness
- 2-3 liters (8-12 cups) of cold water, enough to cover the bones
- 1-2 tablespoons apple cider vinegar
- Fresh herbs (like parsley or thyme), a bay leaf, or other seasonings
- Vegetables like onion peels, carrot nubs, or celery ends
- Sea salt to taste
Step-by-Step Instant Pot Bone Broth Recipe
- Gather Your Bones: Collect bones from cooked meals in a freezer bag until you have enough for a batch. You can mix chicken bones with beef bones, pork bones, or even turkey carcass for a more complex flavor.
- Roasting (Optional): For a deeper, more flavorful broth, roast the bones on a baking sheet at 400°F (200°C) for 30 minutes.
- Fill the Pot: Place the bones in your Instant Pot or electric pressure cooker. Add enough cold water to cover the bones but not exceed the max fill line.
- Add Vinegar and Veggies: Pour in apple cider vinegar and add any vegetables, herbs, and sea salt. The vinegar helps extract nutrients from the bones.
- High Pressure Cooking: Seal the lid and set your pressure cooker to high pressure. Cook for 2-3 hours – much less than the extended period needed in a traditional slow cooker.
- Release Pressure: After the cook time, allow the pressure to release naturally.
- Strain and Store: Carefully strain the broth into a large bowl, discarding the bones and veggies. If a fat layer forms on top of the jar, you can remove it once it solidifies.
- Cooling: Let the broth cool to room temperature before transferring it to mason jars or ice cube trays for storage.
Storing and Using Your Chicken Bone Broth
- Refrigeration: Store in the fridge for up to a week. A gelatinous bone broth is a sign of a well-made broth rich in collagen.
- Freezing: Freeze in ice cube trays or freezer bags for longer storage. This way, you can defrost just the amount you need, whether it’s a cup of broth or a larger quantity for cooking.
- Serving Suggestions: Enjoy a warm cup of broth as a nutritious drink, use it as a base for soups and stews, or add it to recipes that call for regular stock or chicken stock.
Tips for the Best Bone Broth
- Best Bones: Use a mix of different bones for a more complex and nutritious broth. Adding chicken feet, which are rich in gelatin, can make your broth even more nourishing.
- Roasting: While optional, roasting the bones beforehand can add a rich flavor to your broth.
- Acid is Essential: Don’t forget the apple cider vinegar, as it’s crucial for drawing out minerals from the bones.
- Pressure Cooking: An electric pressure cooker dramatically reduces the cooking time required for bone broth, making it a convenient option for those who don’t have the time to monitor a slow cooker.
The Instant Pot Advantage
Using an Instant Pot or another pressure cooker for making bone broth is a game-changer. It offers an easy use method that saves a lot of time compared to traditional methods. The high-pressure environment of the cooker extracts the maximum amount of nutrients from the bones in a fraction of the time. This is particularly beneficial for those who consume bone broth on a daily basis for its health benefits.
Making your own chicken bone broth in a pressure cooker is a simple, efficient, and rewarding process. Not only do you end up with a delicious broth rich in nutrients, but you also gain the satisfaction of using natural ingredients without the harmful chemicals found in some commercial cleaners. Whether you’re using it as a health supplement, a cooking ingredient, or simply enjoying a warm cup of broth on a cold day, homemade chicken bone broth is a nourishing addition to any diet. The next time you have leftover chicken bones, try this pressure cooker bone broth recipe – your body (and taste buds) will thank you!
Recipe for Chicken Bone Broth in a Pressure Cooker
- 1 pressure cooker
- 1 mesh strainer
- bones from one chicken
- 2 carrots chopped or carrot nubs
- 1 medium onion (with the skin) quartered
- 4 cloves garlic chopped (with the skin)
- 1-2 tbsp apple cider vinegar
- 1 bay leaf
- 1 tsp sea salt
- 1 tbsp whole black peppercorns
- 4-6 cups water
- Place the bones and veggies in your Instant Pot or electric pressure cooker.
- Add enough water to cover ingredients but try and stay about an inch from the max fill line.
- Add in seasonings/ herbs as well as the apple cider vinegar.
- Seal the lid and set your pressure cooker to high pressure.
- Cook for 2-3 hours.
- Allow the pressure cooker to naturally release.
- Carefully strain the broth into a large bowl, discarding the bones and veggies.
- If a fat layer forms on top of the jar, you can remove it once it solidifies.
- Let the broth cool to room temperature before transferring it to mason jars or ice cube trays for storage.
- Store in the fridge for up to a week or freeze for longer storage.