Warm hearty soul-filling instant pot chicken bone broth. There seriously is a difference between homemade and store bought when it comes to bone broth or stock. Once you make it you will never go back! And every one will be dying over the flavor in your meals.
WHAT IS THE DIFFERENCE BETWEEN BROTH, STOCK AND BONE BROTH
- BROTH– is usually made with the flesh of the chicken. No bones, chicken and herbs.
- STOCK– stock is water boiled with bones and herbs and veggies.
- BONE BROTH– is basically stock but cooked longer so that more of the nutrients from the chicken and bones seep into the water. Bone broth is extremely restorative to health and gut. Bone broth also is very filling and has extra nutrients, while being very rich in flavorful. If you are sick or have chronic illnesses try making bone broth and you’ll find yourself filling a little bit better!
WAYS TO MAKE BONE BROTH
There are two ways to start making your bone broth in the pressure cooker.
- Make it from a rotisserie chicken
- Make broth from a raw whole chicken
MAKING BONE BROTH OR CHICKEN STOCK FROM A ROTISSERIE CHICKEN
This is the quick and easiest way to make bone broth and trust me its WORTH IT!
PROTIP: Find a store that makes a rotisserie chicken with ingredients you trust. I have also found that wholesale stores like sam’s and costco have the best deals AND the best chickens. They are large birds, extra juicy and a great price.
INGREDIENTS YOU NEED
- Rotisserie Chicken
- Large Onion
- Herbs (fresh or dried)
PREPARING YOUR VEGETABLES
You will want to rough chop your veggies, but you don’t need to peel them or chop them very small. If you are using fresh herbs you can throw them in stem and all. You will not need to pull the leaves off. Take your garlic cloves out of the wrappings and also chop them roughly too.
TAKING THE MEAT OFF YOUR ROTISSERIE CHICKEN
- Leave the skin on, just break through and pull the meat off.
- Start with the breast and pull off the meat, and shred.
- move to the legs, then flip over to the back of the bird.
PRO TIP: If you dont like the dark meat leave it on the bird and just remove the white meat. It will add additional flavor.
DO NOT cook your entire chicken if you want to eat the meat after. You are going to pressure cook your chicken for a long time and this makes the any remaining meat on your bird really dry and grainy. I don’t recommend saving it for eating.
YOU MUST add all the drippings into the instant pot when you remove the bird (see photo 4) it adds nutrients and flavor.
STEPS TO MAKING PRESSURE COOKER BONE BROTH
- Now that you’ve added your chicken bones add your other veggies
CAN I USE DRIED HERBS INSTEAD OF FRESH
YES! If you do not have fresh herbs on hand grab some dried herbs! Just remember dried herbs a lot more potent that fresh ones. 1 TBS of fresh herbs = 1 tsp of dried
- Bay leaf (one large or two small)
WHAT SIZE INSTANT POT DO I USE?
I recommend a 6 quart or an 8 quart. For both you will only need one chicken but if using an 8 quart add a few extra veggies and herbs.
HOW MUCH WATER DO I ADD
Make sure you know where your fill line is on your pressure cooker and do not fill past that. Fill the entire pot up to the fill/max line. Your veggies and chicken should be covered or almost covered. Everything will cook down.
HOW LONG DO I COOK FOR STOCK? HOW LONG DO I COOK FOR BONE BROTH?
STOCK and BONE BROTH are very similar in ingredients. The difference it how long they are cooked. Bone broth is cooked longer so more nutrients are leaked out of the bones and meat.
FOR PRESSURE COOKER CHICKEN STOCK: Cook high pressure for 60 minutes. Natural release.
FOR PRESSURE COOKER CHICKEN BONE BROTH: Cook high pressure for 90 minutes. Natural release.
STRAINING YOUR CHICKEN STOCK OR BONE BROTH
After your pin has dropped on your pressure cooker remove the lid and strain. You can buy strainer inserts from amazon or use a fine strainer and do it by hand into a separate container. Use a fine strainer as pictured while the soup is hot so make sure herbs and small bones are all removed.
CAN I RE-USE MY VEGETABLES IN THE PRESSURE COOKER?
After the vegetables have cooked for 60-90 minutes they really aren’t very good for using in soups afterwards. SUPER MUSHY!! I recommend using them for baby food, compost, or even great for your dogs.
MAKING BONE BROTH IN THE INSTANT POT WITH A RAW WHOLE CHICKEN
Making bone broth from a raw chicken has many benefits. It’s often cheaper to buy a chicken this way. Unlike rotisserie chicken it hasn’t been seasoned or injected with seasoning so you know exactly what is going into your soup! Making your bone broth from a raw whole chicken will take extra time however so plan on that time.
- add whole chicken to instant pot
- add veggies, herbs and water
- cook for 60 minutes.
- remove chicken meat, add bones back in.
- pressure cook for an additional 30 minutes.
HOW DO I STORE HOMEMADE BONE BROTH?
If keeping it in the fridge, store it in an air tight container.
If freezing, freeze into ice cube trays and then transfer to an air tight container and it will last up to 6 months.
HOW LONG DOES INSTANT POT CHICKEN BONE BROTH LAST IN THE FRIDGE?
If kept in the fridge it will keep for 3-4 days. Keep in an air tight container. Because it lacks preservatives it will go bad fast- so if you need it longer than that I recommend freezing.
TRY MAKING SOME OF THESE RECIPE WITH YOUR DELICIOUS INSTANT POT CHICKEN BONE BROTH
- Chicken and dumpling soup
- chicken noodle soup
- chicken tortilla soup
- instant pot black beans
- creamy mac and cheese
LET’S BE FRIENDS!!
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Pressure Cooker Chicken Bone Broth
- 1 whole chicken raw or rotisserie
- 1 large onion
- 5 large carrots
- 5 large celery
- 3 garlic cloves
- 1 tbsp oregano (2-3 sprigs) or 1 tsp dried
- 1 tbsp thyme (2-3 sprigs) or 1 tsp dried
- 1-2 bay leaves
- 1 tbsp sea salt
Remove any extra parts from cavity. Place in pressure cooker.
Rough chop your veggies, garlic. Add all veggies, herbs, garlic and salt to pressure cooker. fill water up to max fill line.
Pressure cook high 60 min natural release. Remove chicken meat.
- For stock strain broth and store.
-For bone broth add bones back to pressure cooker and cook another 30-60 minutes. Natural release and strain.
Remove meat from chicken. Add bones and juices from tray to the pressure cooker. Rough chop your veggies, garlic. Add all veggies, herbs, garlic and salt to pressure cooker. Fill water up to max fill line. Cook for 60-90 minutes. Natural release. Strain broth.
WHAT IS THE DIFFERENCE BETWEEN BROTH, STOCK AND BONE BROTH
- BROTH- is usually made with the flesh of the chicken. No bones, chicken and herbs.
- STOCK- stock is water boiled with bones and herbs and veggies.
- BONE BROTH- is basically stock but cooked longer so that more of the nutrients from the chicken and bones seep into the water. Bone broth is extremely restorative to health and gut. Bone broth also is very filling and has extra nutrients, while being very rich in flavorful. If you are sick or have chronic illnesses try making bone broth and you'll find yourself filling a little bit better!
PROTIP: Find a store that makes a rotisserie chicken with ingredients you trust. I have also found that wholesale stores like sam's and costco have the best deals AND the best chickens. They are large birds, extra juicy and a great price.