Instant Pot chicken broth

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15 min


2 hrs


about 8 cups

* PLUS 4 hr chilling time
Instant Pot chicken broth

Photo, Roberto Caruso.


  • 2 carcasses of roasted chicken , (1.5 kg), meat removed
  • 8 cups cold water
  • 1 onion , coarsely chopped
  • 2 carrots , coarsely chopped
  • 2 celery stalks , coarsely chopped
  • 2 garlic cloves , lightly crushed
  • 2 leeks , dark green parts only, chopped
  • 3 thyme sprigs
  • 2 bay leaves
  • 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.


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Nutrition (per cup)

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

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.