Instant Pot Chicken Broth
Homemade Instant Pot Chicken Broth is the easiest way to get rich, clean, deeply flavorful broth without babysitting a pot on the stove. This version turns simple ingredients into a silky, neutral broth you can use in any soup, and it's ready in a fraction of the time.
📌 Soup Summary
- ⏱️ Cook Time: 45 minutes under pressure + natural release
- 🍗 Best Cuts: Chicken wings or backs for body and collagen
- 😌 Flavor: Neutral base with light aromatics (or make it herby by increasing the herbs)
- ✨ Texture Boost: Add gelatin for a bone-broth feel
- 🧊 Storage: 5 days in the fridge, 3 months in the freezer
- 🍲 Use For: Any soup, sauces, grains, or sipping
- 🔌 Instant Pot Size: 6-quart tested
Summarize & Save This Content On
If you make soup even semi-regularly, having a reliable Instant Pot chicken broth recipe is a game-changer. It gives you all the depth of a long-simmered broth in a fast, hands-off method, and you can keep the flavor neutral so it works with everything from light chicken noodle to hearty barley soups.
If you're looking for more Instant Pot recipes, try my Instant Pot Beef Barley or Instant Pot Navy Bean Soup next. And if you want a cozy classic, my Chicken Tortellini Soup is always a fan favorite.
✨ A Little Note From My Kitchen
As someone who tests soup recipes constantly, I go through broth like water. Over the years, I've tried just about every combination of chicken and aromatics you can imagine - boneless chicken breast (too weak), wings (amazing), drumsticks + wings (solid middle ground), and the coveted chicken backs (if you can find them, they give incredible body thanks to all that collagen). I've even developed an Instant Pot vegetable broth recipe for all veggie based soups.
And here in Peru, it's common to use chicken feet in broth and even chicken soup. They make the silkiest broth you can imagine. It's not my personal go-to, but if you're all about maximum collagen, it's an option worth knowing about. Try this turkey carcass broth, it's great to use up leftover turkey!
LynIngredients + Substitutions
This recipe uses simple ingredients! It was inspired by the chicken broth method in The Food Lab by J. Kenji López-Alt, I used his guidance on choosing collagen-rich chicken cuts and adding gelatin to boost the broth's body and flavor.
- Chicken Wings, Backs, or Legs: These cuts are high in collagen, which gives your broth a richer texture and deeper flavor. Wings give the most body; legs add savory depth; backs are ideal if available.
- Carrots, Celery, and Onion: This classic trio builds the backbone of the broth. Carrots add gentle sweetness, celery brings light herbal notes, and onion creates savory depth. They all get strained out, but together they give the broth its balanced, rounded flavor without overpowering it.
- Bay Leaf and Parsley: These add subtle aroma and freshness without making the broth taste "herby." Bay leaf brings gentle depth while parsley brightens the whole pot. They're simple, dependable aromatics that keep the broth neutral enough for any recipe.
- Fresh Herb Sprigs: You can keep the broth neutral by using just a few sprigs or make a more aromatic version by increasing the amount. Rosemary, thyme, sage, tarragon, and marjoram all work.
- Salt: Just enough to season the broth, not enough to limit how you use it in recipes.
- Peppercorns: Add savoriness without heat.
- Gelatin: Adds a silky, bone-broth-like texture. Completely optional but a fantastic upgrade if you like a richer broth.
Check the recipe card below for the full ingredient list and quantities of each one.
Flavor Boost Chart
Want to customize your Instant Pot chicken broth for a special use or recipe? Here are some easy ingredients you can add to create different flavors in your broth.
| Ingredient | What It Adds | Best For |
|---|---|---|
| Ginger | Warmth + Brightness | Most soups, stews, and grains |
| Garlic | Savory depth | Most soups, stews, grains |
| Leek tops | Sweet, clean onion flavor | Creamy soups (like vichyssoise), delicate broths |
| Parsnip | Light sweetness | Chicken noodle, vegetable soups |
| Mushroom stems | Umami, earthy richness | Ramen, risotto, barley soups |
| Green onion | Mild herbal flavor | Light broths, congee |
Recipe Variations
- Herby Broth: Double the herbs for a more aromatic broth. I find a more herb-forward broth is great for casseroles and rustic soups.
- Neutral Broth: Skip the herbs entirely for a clean flavor that won't compete with soups, rice dishes, or sauces.
- Rotisserie Carcass Broth: Use leftover bones from a rotisserie chicken and reduce the salt. I love this method for reducing waste, just like in my rotisserie chicken stock recipe.
- Low-Waste Freezer Broth: Save onion skins, carrot ends, and celery leaves in a freezer bag and add them to the pot.
- Deeper Flavor: Roast the chicken pieces and vegetables at 425°F for 25-30 minutes before adding to the Instant Pot.
How to Make Chicken Broth in the Instant Pot
Step 1: Load the Instant Pot. Place the chicken, vegetables, herbs, salt, and peppercorns into a 6-quart Instant Pot.
Step 2: Add Water. Fill it up to the max line. This is important for flavor balance. Seal the lid and cook on High Pressure for 45 minutes. Let the pot release pressure naturally for at least 30 minutes.
Step 3: Strain. Remove solids using a fine-mesh strainer.
Step 4: Add Gelatin. Stir in the gelatin while the broth is warm. Refrigerate the broth for 1 hour so the fat solidifies on top. Skim and discard. Now your broth is ready to use or store.
Lyn's Top Tips
- Use wings or backs for the richest broth. The collagen makes a noticeable difference.
- Natural Release matters. It keeps the broth clearer and prevents hot liquid from sputtering out of the valve.
- Skip stirring after the pressure cycle. It keeps the broth from turning cloudy.
- Cut the chicken pieces if you can. More surface area = more flavor extraction.
- Keep the herbs minimal if you want a versatile broth. You can always add more later in the recipe you're using it for.
Storage + Freezer
| Storage Method | How Long | Tips |
|---|---|---|
| Refrigerator | Up to 5 days | Store in jars or airtight containers |
| Freezer | Up to 3 months | Use Souper Cubes trays for storage. No matter the container, leave headspace for expansion |
| Small freezer cubes | 3 months | Use the Souper Cubes 2-tablespoon trays for small portions. These are great for sautéing veggies or deglazing. |
| Flat freezer bags | 3 months | Freezes quickly and stacks well |
| Thawing | Overnight in fridge | Or run under warm water to loosen |
How to Use Homemade Chicken Broth
This broth is perfect for building flavor in just about any chicken soup recipe! I love it in this chicken and pumpkin soup and easy lasagna soup.
It's also great for cooking grains, risotto, and basically any recipe where you'd normally reach for boxed broth.
Recipe FAQs
You can, but it will make a much lighter, less flavorful broth. Wings, legs, or backs give the best results.
Stirring the pot or doing a quick release can cause particles to emulsify into the liquid. Letting it naturally release and avoiding agitation helps keep the broth clear.
Yes! This Instant Pot broth freezes beautifully for up to 3 months. See the chart above for portioning ideas.
This Instant Pot chicken broth is one of those kitchen staples that makes everything else you cook taste better. It's simple, versatile, and lets your Instant Pot do all the work. Whether you keep it neutral for everyday soups or amp up the herbs for a cozy, aromatic batch, you'll always have a jar of flavor ready to go.
Let me know what you make with it! I love hearing how readers use their broth in everything from weeknight soups to weekend cooking projects.
Instant Pot Chicken Broth
Equipment
- Souper Cubes great for freezing
Ingredients
- 2 pounds chicken wings backs, or legs
- 2 medium carrots sliced
- 2 ribs celery cut into 1-inch pieces
- 1 large onion large dice
- 1 bay leaf
- 1 large handful parsley
- 3-4 sprigs fresh herbs any combination of rosemary, thyme, oregano, sage, tarragon, and marjoram
- 1 tablespoon salt
- 8-12 peppercorns
- 1 ½ tablespoons gelatin optional
Instructions
- Add all ingredients to the Instant Pot. Add water up to the max fill line. Cover with lid and cook under high pressure for 45 minutes. Allow it to naturally release for at least 30 minutes.
- Strain broth from solids. You can remove the chicken from the bones if you want to save it to use in another dish. Stir in the gelatin and allow the soup to cool slightly at room temperature.
- Refrigerate for at least 1 hour to allow the fat solids to form on the top. Use a spoon to lightly scrape it from the top and discard.
- Store in the refrigerator for up to five days or in the freezer for up to three months.
Recipe Tips
- Cut the Chicken: Chopping the chicken pieces into smaller sections (if you have a sturdy knife) helps pull out even more flavor and collagen as the broth cooks.
- Optional Gelatin: Stirring in gelatin at the end gives the broth a silky, bone-broth-style texture. Totally optional, but it's a great upgrade if you like a richer finish.
- Use the Leftover Chicken: Once you strain the broth, you can pick any meat off the bones and save it for soups, casseroles, or quick lunches.
- Skim After Chilling: Chilling the broth helps the fat solidify on top so it's easy to lift off for a cleaner flavor.
