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chicken bone broth in white bowl on white counter with mason jars of bone broth in background

Instant Pot Chicken Bone Broth Recipe

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  • Author: Jennifer Farley
  • Total Time: 2 hours 25 minutes
  • Yield: 10 cups broth + 8 cups shredded chicken 1x
  • Diet: Gluten Free


A chicken bone broth is a staple in any cook’s kitchen. This instant pot chicken bone broth recipe is a flavorful addition to any recipe and is a wonderful base for soups.


Units Scale

For cooking the whole chicken:

  • 1 whole chicken (3-5lb)
  • 1 tablespoon sea salt
  • 1 tablespoon ground black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon dried parsley
  • 4 cloves of garlic
  • 2 tablespoons ghee (or alternate oil for sauteing)

For the broth:

  • Bones, skin and reject pieces from a 3-5 lb whole chicken*
  • 2 bay leaves
  • 4 carrots, quartered
  • 4 stalks of celery, quartered- leaves are okay
  • 4 cloves of garlic, smashed
  • 1 large yellow onion, quartered -you can leave the peel on
  • 10 cups of filtered water or however much water your Instant Pot will hold*
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • Optional soup sock


First cook the whole chicken*

  1. Thaw your chicken, if frozen. Then pat dry. 
  2. Mix sea salt, ground black pepper, onion powder and dried parsley in a bowl and spread all over the chicken. 
  3. Dice the garlic cloves
  4. Add ghee to a large frying pan on medium-high heat.
  5. Once the ghee is heated, add the garlic and place the seasoned chicken on top. Use tongs to turn and brown all sides of the chicken. 
  6. When the chicken is browned on all sides, add one cup of water to the Instant Pot, place the trivet inside and set the chicken on top. 
  7. Close the lid to sealing and cook on high pressure for 6 minutes per pound of chicken.
  8. Let the pressure naturally release. 
  9. Once the pressure is released, place the chicken on a plate or cutting board and pull the meat from the bones. Add meat to a container to store and eat or freeze to eat later. 
  10. Keep the liquid you cooked the chicken in in your Instant Pot and add the chicken carcass back into the Instant Pot, or place it in a soup sock.

Make the broth

  1. Chop your onions, celery and carrots into chunks and smash the garlic cloves. 
  2. Add the chopped vegetables, garlic cloves, bay leaves, chicken bones and pieces of meat you don’t want to eat into a soup sock (if using) nestled inside a large bowl , or back into the Instant Pot with the water used to cook the whole chicken.
  3. Fill the Instant Pot with water and the apple cider vinegar.
  4. Turn your Instant Pot on high pressure for 60-90 minutes. More time is better, but if you need it faster than 90 minutes, 60 minutes will work. 
  5. You can use the Quick Release function when the time is complete. Discard everything but the liquid and use a fine mesh strainer to stain the broth. 
  6. Store the broth in mason jars or your favorite glass storage container. 


*skip this section and move to the broth if you have already made your chicken

Nutrition facts below are for the broth only

  • Prep Time: 25 minutes
  • Cook Time: 120 minutes
  • Category: Chicken
  • Method: Instant Pot


  • Serving Size: 1 cup broth
  • Calories: 38
  • Sugar: 0.3g
  • Sodium: 72mg
  • Fat: 1.4g
  • Saturated Fat: 0.4g
  • Unsaturated Fat: 1g
  • Carbohydrates: 2.9g
  • Fiber: 0g
  • Protein: 4.8g
  • Cholesterol: 0mg