Quite often when you’re making soup or stew recipes with an instant pot, you’ll need to add in either beef or chicken broth. And while you can always opt for the brand name options from store shelves, I prefer to make my own homemade versions whenever possible. With that in mind, today I’ll be sharing my favorite recipe for making a 6-ingredient instant pot chicken broth from scratch. You’ll only need a few pounds of chicken bones plus a few choice veggies and herbs to make one ridiculously flavorful chicken broth. In fact, this is the recipe I would recommend keeping as your go to whenever you’re making any of our instant pot meals that call for chicken broth.
6-Ingredient Instant Pot Chicken Broth from Scratch
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Total Time: 2 hours, 5 minutes
- Yield: 8 cups 1x
- 3 pounds chicken bones
- 1 large carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 large onion, peeled and quartered
- 1 head of garlic
- 2 bay leaves
- 1 tsp whole black peppercorns
- salt to taste
- Peel away all the loose, papery, outer layers around the head of garlic and cut the head crosswise.
- Add the garlic, onion, carrot, celery, black peppercorns, chicken bones and 8 cups of water to the Instant pot.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 2 hours.
- When finished cooking, release pressure naturally according to manufacturer’s directions.
- Open the lid.
- Strain the broth using a fine strainer.
- Season with salt to taste.
- Transfer the chicken broth into an airtight containers or jars and refrigerate promptly.
- Store in the fridge for up to 5 days, or freeze for later use.