bone brothinstant potpressure cookerhealthygluten-free

Instant Pot Chicken Bone Broth

Name: Instant Pot Chicken Bone Broth
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 8 servings
Ingredients: 3 lbs Chicken backs and carcasses; 4 Chicken feet (optional, for extra gelatin); 1 Yellow onion, quartered; 2 Carrots, chopped; 2 Celery stalks, chopped; 4 Garlic cloves, smashed; 2 tbsp Apple cider vinegar; 1 Bay leaf; 1 tsp Black peppercorns; 1 tsp Salt; 10 cups Water

2 hrs 8 servings Easy

Cut used: Back chicken →

Prep

10 min

Cook

1 hr 45 min

Total

2 hrs

Bone broth relies on extended cooking to extract collagen and minerals from the bones, and a pressure cooker collapses that long simmer into a fraction of the time. Chicken backs, with their high proportion of bone and connective tissue, are perfect for this method. A splash of vinegar helps draw out extra collagen for a broth that gels beautifully once chilled.

What Ingredients Do You Need?

3 lbs Chicken backs and carcasses
4 Chicken feet (optional, for extra gelatin)
1 Yellow onion, quartered
2 Carrots, chopped
2 Celery stalks, chopped
4 Garlic cloves, smashed
2 tbsp Apple cider vinegar
1 Bay leaf
1 tsp Black peppercorns
1 tsp Salt
10 cups Water

How Do You Make Instant Pot Chicken Bone Broth?

1
Load the pot
Place the chicken backs, chicken feet if using, onion, carrots, celery, and garlic into the Instant Pot insert.
2
Add liquid and vinegar
Pour in the water and apple cider vinegar, then add the bay leaf, peppercorns, and salt. Do not fill past the max fill line.
3
Pressure cook
Seal the lid and cook on high pressure for 90 minutes.
4
Release pressure
Allow the pressure to release naturally for at least 20 minutes before opening the lid for a cleaner, less agitated broth.
5
Strain
Strain the broth through a fine-mesh sieve into a large bowl or pot, pressing gently on the solids to extract remaining liquid.
6
Cool and defat
Chill the broth completely; the fat will rise and solidify on top, making it easy to skim off if desired.
7
Store
Refrigerate for up to 5 days or freeze in portions; a properly made broth will set into a soft gel when chilled.

What Are the Pro Tips for This Recipe?

💡 The vinegar is essential for leaching calcium and collagen out of the bones — don't skip it.
💡 A gelled broth once chilled is the sign of a properly extracted, collagen-rich batch.
💡 Adding chicken feet boosts gelatin content significantly if you can source them.
💡 Freeze broth in ice cube trays for easy portioning into sauces and pan deglazes.