I will admit that I did not get into the whole Instant Pot craze at first. I didn’t understand what the excitement was all about and I didn’t see the need to buy one more appliance that I would have to find space for in my cupboards. However, this past summer I found a brand new one at a garage sale and I couldn’t pass up the chance to try it out. I figured at that price, I had nothing to lose and could always resell it if I didn’t like it.

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The first time I used my instant pot, it did not go well. That thing was close to being put on Facebook Marketplace the next day. 🙂 I tried cooking a whole chicken and let’s just say that after “cooking” it twice in the instant pot and then cooking parts of the chicken in the oven, we finally ate dinner at 8:00 that night.

I don’t have the Instant Pot brand of pressure cooker, but after trying a couple more times and actually figuring out what the buttons and functions do, I’m happy to say that I’ve joined the club and I love my instant pot! I’ve tried a few different recipes and have been pretty happy with them all.

I’ve also recently tried something that I’ve never done before. I made my own chicken broth! It’s actually pretty easy to do, especially in an instant pot. It’s basically free to make since you already have the bones from a whole chicken. You can make it from the leftover bones of a whole chicken that you cooked yourself or even from a rotisserie chicken you picked up from the store. Homemade chicken broth tastes better than store bought and is nice to have on hand in the freezer.

You can also put a few veggies in to add extra flavor and nutrition. I add a few carrots, onions and parsley if I have it on hand. You can add a little bit of salt, but not too much.

Veggies added and ready to go!

Another thing I like about using my instant pot for making chicken broth is that it only takes a couple of hours. Then I let it cool down and strain the broth into a large pot to remove the bones and vegetables. I use a large colander, but you can also use cheesecloth. I then put it in the fridge overnight to cool completely. The next day I skim the fat off of the top, divide it up into ziplock bags in 1 cup quantities and put them in the freezer. My 8 quart instant pot will make about 13 -14 cups of broth. You may need to adjust the ingredient measurements to fit everything in your instant pot depending on it’s size.

If you enjoy making your own chicken broth, I encourage you to try making it in your instant pot. The time it saves is amazing.

Instant Pot Chicken Broth

Prep Time10 minutes
Cook Time2 hours
Pressure time20 minutes
Cuisine: American
Keyword: chicken broth, instant pot chicken broth, instant pot recipe
Servings: 13 cups
Author: Alison

Ingredients

  • 1 chicken bone carcass
  • 1 onion quartered
  • 3 medium carrots cut into small sticks
  • 1 cup fresh parsley leaves and stalks
  • 1 tsp salt
  • 14-16 cups water

Instructions

  • Place chicken bones and vegetables in instant pot.
  • Add enough water so the bones are covered and add salt.
  • Put the lid on and set to locked position.
  • Set instant pot to high on the manual setting for 2 hours.
  • When the broth is done cooking, carefully turn the valve to release and depressurize.
  • Once all the pressure is released open the lid and take the inner pot out to let the broth cool for about 20-30 minutes.
  • Strain the broth through a colander or into a large pot to remove bones and vegetables.
  • Cover and put in the fridge for several hours or overnight.
  • Once broth has completely cooled skim the fat of the top and divide into ziplock bags or containers and store in the freezer.
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