Pressure Cooker Chicken Bone Broth
Rich, collagen-packed homemade chicken bone broth is easy to make and can be added to all kinds of recipes.
Equipment
- pressure cooker or Instant Pot
- mesh colander
- large bowl or extra pot (for straining broth into)
- freezer containers
Ingredients
- 3 lbs chicken bones: wings feet, necks, legs, and backs are great; leave some of the meat on if you can
- vegetable scraps optional: if you have it, onion and carrot peels, celery leaves, herb stems, mushroom stems, etc.
- 8 cups water
Instructions
- Pack bones and veggie scraps into the Instant Pot. Press down so that everything fits below the rim of the inner pot.
- Fill the pot with water up to the maximum fill line.
- Set the Instant Pot to high pressure and pressure cook for 2 hours. If using a different brand of pressure cooker, follow the manufacturer's instructions for pressure cooking.
- Allow the pressure cooker to naturally release pressure. Don't quick-release it.
- Let the broth cool slightly, then strain out the solids through a fine mesh colander into a glass bowl or stainless steel pot.
- Allow broth to completely cool, then portion out the broth into your freezer containers. Freeze or use right away.
Notes
TIPS: Save bones and veggie scraps in a freezer bag in the freezer. Once it's full make a batch of broth.
Clean and reuse large yogurt or sour cream containers to freeze broth in.
If you don't have a pressure cooker or Instant Pot:
Use a Slow Cooker
If using a slow cooker, slow cook the broth for 24 hours with the lid partially off. Simmer on the Stove
On the stovetop, use a large stockpot to boil the bones and water for 12 hours. Skim any impurities or foam that rises to the top.
Use a Slow Cooker
If using a slow cooker, slow cook the broth for 24 hours with the lid partially off. Simmer on the Stove
On the stovetop, use a large stockpot to boil the bones and water for 12 hours. Skim any impurities or foam that rises to the top.