Instant Pot Bone Broth
Instant Pot Bone Broth is the BEST way to use up leftover roasted chicken. Make this nutrient dense, delicious chicken bone broth in your Instant Pot for extra ease. Perfect for using in homemade soups.
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Servings: 12
Ingredients
- 2 Chicken Carcasses home roasted or store-bought
- 2 large Carrots peeled and halved
- 2 Celery Stalks trimmed and halved
- 2 medium Yellow Onions peeled and halved
- ¼ cup Raw Apple Cider Vinegar
- 1 tbsp. Kosher Salt
- Filtered Water to cover
Instructions
- If you have not already, remove all the excess meat from your leftover or rotisserie chickens and set aside. I like to freeze my meat for another casserole or meal later on.
- Add the carcasses of the chickens to the inner pot of an 8qt Instant Pot. If you only have a 6qt pot, I would recommend cutting the recipe in half since it would be very difficult to get two chicken carcasses in a 6qt pot, plus all of the aromatic vegetables.
- Add the carrots, celery, and onions to the Instant Pot too, pressing them down so they are below the fill line.
- Sprinkle in the salt and pour in the apple cider vinegar. Fill the pot with cool water to completely cover the bones and vegetables. I normally go all the way up to the fill line (I leave a little bit of margin though).
- Place the lid on and lock it. Leave the bones, water, and vegetables to sit for about 30 minutes. This is to let the apple cider vinegar work to permeate the bones and draw all the good stuff out. I find this helps me get a nice thick broth.
- Set the valve to “sealing” and set the Instant Pot to manual high pressure for 90 minutes.
- The pot will beep when it has reached pressure (about 20-30 minutes), and then again when the 90 minutes are up. When the 90 minutes are up, leave the pot as is to do a full natural pressure release. This takes an additional 1 hour 15 minutes by my estimation. You could also do a quick release, but I like doing a natural pressure release because it results in a clear broth rather than cloudy. I consider broth an all day affair anyway, so this doesn’t bother me.
- This is an optional step, but one that I always do with my Instant Pot broths. Once the natural pressure release is complete, hit cancel and set the Instant Pot to manual high pressure for another 90 minutes. Yup, I run through the cycle a second time. I also do a second natural pressure release. This results in a dark, clear broth and a more intense flavor. I also find I get more gelatinous broth by using this method. I highly recommend it.
- Once your pressure releases are complete, fit a large bowl with a fine sieve. Use a ladle to ladle the broth into the sieve. The sieve will catch the bones, vegetables, and odds and ends. Your broth will be in the bowl. There will be some sediment in the bowl, but you can either use it or discard it once you’re done.
- Once all the broth has been strained, discard or compost your scraps. Let the bowl of broth cool until room temperature. Cover it with plastic wrap and move it to the fridge, where it will set and chill until the following day.
- The next day, use a fine skimming ladle or spoon to remove the layer of fat that has risen to the top and solidified. Use the broth as desired, or freeze in freezable containers for future use.
Notes
Note: I’ve tried freezing my broth in glass and have had mixed results. I feel like I have tried all the tricks, and still the glass breaks about half the time. My best results have been from using these freezer containers, or glass lock&lock containers. I like to freeze my broth in 2 cup and 4 cup measurements, since that is what I typically use in my kitchen.