Instant Pot Chicken Stock (Bone Broth)

Chicken bones, vegetables, and herbs bring tons of savory flavor to this homemade chicken stock, or bone broth.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 40 mins
• Total Time: 2 hr 55 mins
• Calories: 259 Calories

Ingredients

• 1 tablespoon cider vinegar
• 2 cloves garlic
• 2 bay leaves
• 2 tablespoons soy sauce
• 2 teaspoons whole black peppercorns
• 2 stalks celery, with leaves
• 2 medium onions
• 8 cups water, or as needed
• 2 medium carrots
• 0.5 teaspoon dried thyme
• 0.5 teaspoon dried marjoram
• 2.5 pounds chicken carcass

Recipe Instructions

Step 1

Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.

Step 2

Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.

Step 4

Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.

Step 5

Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.