This homemade Chicken Bone Broth recipe is made in the Instant Pot in a fraction of the time. This simple recipe makes the most gelatinous and nutritious chicken broth and is wonderful as a base for soups, gravies, and other uses.
To your inner pot of Instant Pot, add chicken bones, chicken feet, all vegetables, garlic, bay leaves, thyme, and salt and pepper. Add apple cider vinegar.
Add enough water to cover all contents just below the max line. Transfer the inner pot to Instant Pot. Close the lid and set safety valve to "sealing". Set to "soup" and manually increase time to 120 minutes.
After cooking cycle has completed, allow the Instant Pot to naturally release pressure (NPR). Once it is safe to do so, open the lid and remove all solid contents into a colander over a glass bowl to catch broth.
Strain the chicken broth through a find mesh sieve. This may be done directly into jars or a large measuring cup.
Notes
This recipe makes approximately 3 quarts of chicken bone broth. A serving size is 1-½ cups of broth.
Apple cider vinegar may be swapped with white wine vinegar or ¼ cup of dry white wine.
Any combination of chicken bones and veggie scraps will work but in order for broth to gel, you want to make sure you use more bones than water.
Chicken broth can be stored in the refrigerator for up to 1 week.
To freeze, leave at least an inch of headspace in the wide-mouth jars and transfer to the freezer once cooled to room temperature. You can also conveniently freeze in portioned freezer ice trays like Souper Cubes and then transfer to freezer bags.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.