Instant Pot Chicken Bone Broth
Author: Heather Bursch
  • 2 - 2 ½ lb bone-in, skin-on chicken pieces, carcasses, feet, wings, drumsticks or thighs
  • A handful of fresh parsley, thyme and dill
  • 1 large yellow onion, peeled and cut in half
  • 2 medium carrots
  • 1 parsnip
  • 1 large celery stalk
  • 4 garlic cloves
  • 2 teaspoons salt
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 2 quarts water
  • ½ small lemon squeezed
  1. Put all ingredients in the Instant Pot, cover with the 2 quarts of water and lemon juice.
  2. Set the timer on the manual setting for 40 minutes. Allow for a 20-minute natural release.
  3. Remove insert of the IP and let it cool on a trivet until the pot has cooled down enough to handle well.
  4. Using a strainer spoon, remove as much of the solids as you can. Discard as they have been pressurized to remove all flavor and fat.
  5. Pour broth into a large bowl or pot over a colander or fine mesh strainer. Allow the broth to cool in a bowl or divide into jars and set on countertop uncovered until completely cool to the touch.
  6. Once cooled, put lids on jars and refrigerate for up to 3-4 days.
  7. If you prefer broth with less fat, once cooled the layer of fat at the top can easily be removed.
  8. To freeze, leave at least 2 inches of room from the top of a wide-mouth jar. Refrigerate for at least a day before putting into the freezer. Can be frozen for up to a year!
Recipe by She Made It She Might at