Instant Pot® Chicken Bone Broth


  • 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
  • Directions

  • Step 1

    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.


  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

  • Cook's Note:

    This is my basic recipe I make ahead not knowing what it will be used for. If making for a specific meal in mind, feel free to add herbs of choice.

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