Best 5 Instant Pot Chicken Stock Bone Broth Recipes

If you are searching for a method to produce a delicious and nutritious chicken stock or bone broth using your Instant Pot, this article is just right for you. An Instant Pot makes the process simple and efficient, requiring minimal effort and time to craft a flavorsome broth that is packed with essential nutrients. With this comprehensive guide, you will discover the key steps involved in making chicken stock and bone broth in an Instant Pot, including selecting the right ingredients, preparing them appropriately, and setting the optimal cooking conditions. Whether you're a seasoned cook or just starting out, this guide will provide you with the knowledge and techniques necessary to make the best possible chicken stock or bone broth in your Instant Pot.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CHICKEN BONE BROTH

Instant Pot® Chicken Bone Broth image

Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.

Provided by Soup Loving Nicole

Time 5h

Yield 8

Number Of Ingredients 10

Ingredients

1 (2 pound) rotisserie chicken carcass
2 medium carrots, cut into thirds
2 stalks celery, cut into thirds
1 medium onion, cut in half
1 bulb garlic, cut in half
1 tablespoon apple cider vinegar
2 teaspoons salt
1 teaspoon whole black peppercorns
1 large bay leaf
10 cups water

Steps:

Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

Nutrition Facts : Calories 24.8 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 610.7 mg, Sugar 1.5 g

INSTANT POT® CHICKEN STOCK (BONE BROTH)

Instant Pot® Chicken Stock (Bone Broth) image

Best bone broth that consistently gels. Any roast chicken will do, but a great way to use your leftover store bought rotisserie chickens.

Provided by mommasayso

Time 3h40m

Yield 10

Number Of Ingredients 12

Ingredients

2 medium onions
2 stalks celery, with leaves
2 medium carrots
2 cloves garlic
2 ½ pounds chicken carcass
2 bay leaves
2 tablespoons soy sauce
1 tablespoon cider vinegar
2 teaspoons whole black peppercorns
½ teaspoon dried marjoram
½ teaspoon dried thyme
8 cups water, or as needed

Steps:

Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 4.2 g, Cholesterol 95.3 mg, Fat 17.4 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 288.4 mg, Sugar 1.7 g

INSTANT POT CHICKEN BONE BROTH RECIPE BY TASTY

Instant Pot Chicken Bone Broth Recipe by Tasty image

Homemade bone broth is the perfect easy addition to your meal prep game. Use up those kitchen scraps from other recipes (#ZeroWaste) while adding extra flavor and nutrition to your wellness routine.

Provided by Crystal Hatch

Time 1h35m

Yield 6 cups

Number Of Ingredients 10

Ingredients

2 ½ lb roasted chicken carcass
6 medium carrots, roughly chopped
6 stalks celery, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
6 sprigs fresh rosemary
6 sprigs fresh thyme
1 tablespoon whole black peppercorn
2 tablespoons apple cider vinegar
12 cups cold water

Steps:

To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.
Place the lid on the pot and turn the venting valve to "sealing." Set to pressure cooking for 60 minutes.
Release the pressure from the instant pot by switching the vent to "venting." The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.
Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
Enjoy!

Nutrition Facts : Calories 49 calories, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 3 grams

PRESSURE COOKER BONE BROTH OR CHICKEN STOCK

Pressure Cooker Bone Broth or Chicken Stock image

The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.

Provided by Melissa Clark

Categories cookbook exclusive, soups and stews

Time 1h

Yield 3 quarts

Number Of Ingredients 13

Ingredients

3 pounds bones, preferably a mix of meaty bones and marrow-filled bones
3 tablespoons apple cider vinegar
1 1/2 tablespoons coarse sea salt, or to taste
1 to 2 celery stalks
1 large carrot
1 large onion, 2 leeks, or a bunch of leek greens
1 whole clove or star anise pod
2 to 6 garlic cloves
5 to 7 sprigs fresh thyme or dill
5 to 7 sprigs fresh parsley
1 bay leaf
1 teaspoon black peppercorns
2 to 4 1-inch-thick coins peeled fresh ginger (optional)

Steps:

If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.

Nutrition Facts : @context http, Calories 482, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams

INSTANT POT CHICKEN BROTH

Instant Pot Chicken Broth image

Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.

Provided by Shira Bocar

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h40m

Yield Makes 2 1/2 quarts

Number Of Ingredients 8

Ingredients

3 pounds chicken wings or chicken parts (such as backbones, necks, wing tips)
2 carrots, cut into thirds
2 stalks celery, cut into thirds
1 onion, skin on and quartered
6 sprigs flat leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns
1 tablespoon kosher salt

Steps:

Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.

Tips:

Use a variety of bones: For a richer flavor, use a combination of chicken bones, such as backs, necks, wings, and thighs. You can also add beef or pork bones for a more complex flavor.
Roast the bones before simmering: Roasting the bones in the oven before simmering them will help to develop their flavor and color.
Add vegetables and herbs: Adding vegetables and herbs to the stock will help to enhance its flavor. Common additions include carrots, celery, onions, garlic, thyme, and bay leaves.
Simmer the stock for a long time: The longer you simmer the stock, the more flavorful it will be. Aim for at least 8 hours, but you can simmer it for up to 24 hours.
Strain the stock: Once the stock is finished simmering, strain it through a fine-mesh strainer to remove any solids.
Store the stock properly: Stock can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.

Conclusion:

Homemade chicken stock or bone broth is a delicious, versatile, and nutritious ingredient that can be used in a variety of dishes. It's easy to make, economical, and a great way to use up leftover chicken bones. With a little planning and effort, you can make a delicious and flavorful stock that will elevate your favorite soups, stews, and sauces. So next time you have some leftover chicken bones, don't throw them away—make a batch of chicken stock instead!