three jars of chicken bone broth with lids

Instant Pot Chicken Bone Broth

Making chicken bone broth is a snap in the pressure cooker (Instant Pot)! No more 24 hour slow cooker or stovetop!

Course Soup
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 6 cups


  • 1 3 lb. chicken carcass or chicken bones
  • 1 C. approx of scraps from the broth bag
  • 1 T. apple cider vinegar
  • 6-8 C. water


  1. Place the chicken carcass (frozen or unfrozen is fine) in the bottom of the pressure cooker.
  2. Add the broth bag scraps and vinegar to pot.
  3. Fill with water, until carcass is covered (between 6-8 cups, but do not exceed more than about 2/3 of your pot).
  4. Close lid, make sure pot is set to seal, and set the Manual time on 55 minutes of high pressure. (It may take up to 40 minutes to pressure up).

  5. When the time is up, wait until it depressurizes (you may also manually release).
  6. Strain the broth, and discard the used veggies (and carcass, if there are not any bones left).
  7. Pour into jars and let cool. Add lids.
  8. Store in fridge up to a week or freezer up to 3 months.

Recipe Notes

You can refrigerate the broth so that the fat will harden on the top for easy skimming before putting in the freezer.

Naturally Gluten Free and Dairy Free, Keto, Paleo, Whole30