Free 5-Day Mini-Fast
Bone Broth CookBook
Free 5-Day Mini-Fast
Current Recipe:

Instant Pot Classic Chicken Bone Broth

Related Resources:

More Recipes

This sweet, aromatic coffee drink is perfect during the holiday season—or any other time of year. You’ll be amazed at…

Whenever the leaves start to change and the weather starts to get a little cooler, I want pumpkin-flavored everything! Here’s…

Tastes like a pumpkin pie with a little citrus zip. Prep time: 3 min • Yield: 1 serving Ingredients: 1…

This Kimchi Omelet is featured in Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook Time: 10 minutes Yield:…

This Raspberry Sorbet with SLIM Orange Cream Collagen Cooler is delicious, healthy, and beautiful!   Raspberry Sorbet with Orange Cream…

This warm, classic soup is updated for the bone broth lifestyle!  Classic Creamy Tomato Soup Yield: 2 servings Portions: 1…

This Pecan-Crusted Chicken with Homestyle Applesauce Recipe is from the bestselling Dr. Kellyann's Bone Broth Cookbook. Prep Time: 10 minutes Cook…

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Instant Pot Classic Chicken Bone Broth

Written by Sarah Christensen Fu

Download PDF

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it’s easy to make a big batch of bone broth. Here’s how to do it.

Instant Pot: Dr. Kellyann’s Classic Chicken Bone Broth Recipe

This is based on my Back to Basics Bone Broth Recipe.

Prep time: 14 mins • Cook time: 75 mins • Yield: Varies, about 1 gallon

  • 2 or more pounds raw chicken bones/carcasses and additional wings, thighs or feet  
  • 2 unpeeled carrots, scrubbed and roughly chopped
  • 2 stalks celery, including leafy part, roughly chopped
  • 1 medium onion, roughly chopped
  • 3 cloves garlic, peeled and smashed (optional)
  • 2 teaspoons kosher salt
  • 2 tablespoons apple cider vinegar

Directions

  • Place the vegetables, garlic, bones, and bay leaves into your pressure cooker. Sprinkle on the salt, drizzle with vinegar, and add enough water to cover everything by 1 inch. Put on the cover and pressurize.
  • Cook on high pressure for 75 minutes for chicken or turkey, 120 minutes for beef. 
  • When the cook time finishes, allow the Instant Pot to naturally release.
  • Pour the broth through a fine strainer and discard the solids. Taste the broth and add more salt if needed.
  • Chill the broth. It will keep for 3 days in the fridge and 3 months in your freezer.