Instant Pot chicken broth

Prep 15 min
Total 2 hours
Plus 4 hr chilling time
Makes about 8 cups

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carcasses of roasted chicken, (1.5 kg), meat removed
8 cups
cold water
onion, coarsely chopped
carrots, coarsely chopped
celery stalks, coarsely chopped
garlic cloves, lightly crushed
leeks, dark green parts only, chopped
1 tbsp
whole peppercorns


  • PLACE chicken bones, onion, carrots, celery, garlic, leeks, thyme, bay leaves and peppercorns in Instant Pot and cover with water. Put the lid on the Instant Pot. Close the pressure-release valve.
  • PRESS Manual Pressure Cook button, on High, and set for 45 min (will take about 26 min to come to pressure). When cooking finishes, do not touch to allow pressure to release naturally for 30 min before opening the pressure-release valve to complete depressurization, 2 to 3 min.
  • OPEN the lid. Remove bones, then pour broth through a fine-mesh strainer set over a large bowl. Discard bones and vegetables. Let broth cool completely then refrigerate at least 4 hr to allow fat to rise to the surface. Skim off and discard fat. Use broth immediately, refrigerate up to 3 days or freeze up to 1 month in airtight containers.


Kitchen Tip: Substitute with 1.5 kg turkey bones to make turkey broth.

Kitchen Tip: This recipe was developed using the Instant Pot Duo Plus model. Results may vary on different models.


Calories 39, Protein 5 g, Carbohydrates 1 g, Fat 1 g, Sodium 32 mg. Good source of niacin

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