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A jar of Instant Pot chicken broth next to some veggies.

Instant Pot Chicken Broth

Instant Pot Chicken Broth is the easiest way to make a rich, clean, homemade broth with almost no effort. It has great depth thanks to collagen-rich chicken pieces and simple aromatics and is a great option for most soups and to use in recipes. It’s a reliable, everyday broth you’ll want to keep stocked in your fridge or freezer.
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Course: Stocks and Broths
Cuisine: American
Keyword: instant pot chicken broth
Prep Time: 10 minutes
Cook Time: 45 minutes
Pressurizing and Releasing: 50 minutes
Total Time: 1 hour 45 minutes
Servings: 8 cups
Calories: 20kcal
Author: Lyn Croyle

Equipment

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

Inspired by The Food Lab by J. Kenji López-Alt.
  • 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.

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 894mg | Potassium: 109mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2668IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 0.2mg