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Instant Pot Bone Broth
Servings Prep Time
6cups 2minutes
Cook Time Passive Time
120minutes 60minutes
Servings Prep Time
6cups 2minutes
Cook Time Passive Time
120minutes 60minutes
Ingredients
Instructions
  1. Place chicken carcass and bones into Instant Pot inner pot. Add celery stalks, onion (leave peel on) and any other veggie scraps you have to the pot. Pour the water over bones and vegetables until just covered. It should reach just below the 2/3 max fill line. Add salt if using.
  2. Secure Instant Pot lid, ensuring the valve is turned toward sealing. Press the Soup/Stew or Manual/Pressure Cook button and set the time to 2 hours (or 120 minutes). It will take about 20 minutes to come to pressure, then the countdown timer will begin.
  3. When the cooking cycle is complete, allow the pot to naturally release for 30 minutes. (Do not turn the pressure release valve during this time). Then turn the release valve toward venting to release any additional pressure.
  4. Carefully remove the Instant Pot inner pot and strain into a large bowl through a colander or a fine sieve. If using a colander, throw the bones and veggies away and repeat the process, this time lining the colander with 2 layers of paper towels or cheesecloth to remove any remaining small bits. Do not skim the top of the strained broth.
  5. Tansfer broth into storage containers such as mason jars or plastic storage containers and place into refrigerator. When ready to use, push fat cap aside with a knife or fork and pour desired amount of broth into recipe. Replace the fat cap on remaining broth and store back in refrigerator. The broth will last 7-10 days in the refrigerator.