Instant Pot Chicken Bone Broth, 70 Minutes
Golden, deeply flavorful chicken stock made in a pressure cooker by simmering bones with aromatics and apple cider vinegar. The vinegar helps extract minerals and collagen for rich mouthfeel. Ideal for soups, risottos, and grain bowls, or drink plain as a wellness tonic. This version prioritizes speed without sacrificing depth—70 minutes under pressure yields results comparable to 12+ hours of traditional simmering. Suited for any home cook seeking homemade stock with minimal active time.
Ingredients
- 1 lb chicken backswhole chicken carcass or mixed bones1 lb mixednone
deeper flavor with skin and more surface area
- 1 gallon water
- 1 Tbsp apple cider vinegar
- 1 cup carrots, chopped or chunksmirepoix or carrot/celery scraps1.5 cups mixednone
common aromatics base; adapt ratio to taste
Full guide → - 1 cup celery, chopped or chunksmirepoix or carrot/celery scraps1.5 cups mixednone
common aromatics base; adapt ratio to taste
Full guide → - 2 bay leaves
- ½ cup onion, choppedmirepoix or carrot/celery scraps1.5 cups mixednone
common aromatics base; adapt ratio to taste
Full guide →
Instructions
- 1
Add chicken backs, carrots, celery, apple cider vinegar, onion, and bay leaves to Instant Pot.
- 2
Pour water until near the max fill line, leaving some headspace.
- 3
Lock lid and seal.
- 4
Set to Manual mode and increase time to 70 minutes.
- 5
Once cooking ends, perform rapid pressure release (direct vent to hood if possible).
- 6
Strain broth through a fine-mesh strainer into a large bowl.
- 7
Discard solids (bones and vegetables).
Tips
Vent pressure release toward your stove hood to avoid steam and condensation in your kitchen.
Cool stock completely before refrigerating to prevent condensation and spoilage; transfer to airtight containers for storage.
Good to Know
Refrigerate in airtight containers up to 1 week. Freeze up to 3 months.
Prepare and freeze in ice cube trays or flat containers for portioning into future dishes.
Drink warm plain, or use as base for soups, grains, sauces, and braises.
Common Mistakes
Overfill pot above max line to avoid pressure valve blockage and unsafe release.
Skip the vinegar to lose mineral extraction and body.
Discard hot stock without cooling first, increasing foodborne illness risk.
Substitutions
deeper flavor with skin and more surface area
common aromatics base; adapt ratio to taste
FAQ
Can I use a whole chicken instead of just backs?
Yes. A whole carcass yields richer broth with more collagen and fat. Use the same 70-minute cook time. Meat will overcook and shred; shred it for broth-based dishes or discard with solids.
What if I don't own an Instant Pot?
Simmer ingredients in a stockpot for 12-24 hours over low heat, or use a slow cooker on low for 8-12 hours. Pressure cooking cuts time but slower methods develop deeper flavor.
How long can I keep finished broth, and can I freeze it?
Refrigerate up to 1 week in airtight containers. Freeze up to 3 months. Freeze in ice cube trays for easy portioning, or flat in bags for space-efficient storage.