instant pot chicken broth recipe
The Best instant pot chicken broth recipe
I’ve been making this Instant Pot chicken broth for years, and it’s one of those simple recipes that feels like a lifesaver—especially on busy weeknights when I need something quick but still nourishing. There’s something about simmering chicken bones, veggies, and herbs in one pot that makes it so easy to make a big batch without much effort. My kids actually help me with it now, and they love the way the broth smells when it’s cooking. It’s not just food; it’s a way to get extra nutrients without even trying. The way the collagen and gelatin from the bones break down into the broth makes it super healthy—great for digestion, hydration, and even supporting joint health. Plus, it’s so versatile. We use it in soups, stews, or just straight up with rice for a simple meal. It’s also perfect for freezing in portions, so I always have a stash ready for when we need something warm and comforting.
My family loves this broth because it’s always consistent—no guessing about how long to cook it or worrying about overpowering flavors. The kids especially enjoy it because it’s light but still satisfying, and it’s something they can see me making from scratch instead of just buying a carton. I’ve used it for everything from quick family meals to feeding guests at dinner parties, and it never fails to impress. The health perks are a bonus, but honestly, the ease of it is what makes it my go-to. You can make a big pot in under an hour, and it’s packed with flavor without needing a ton of ingredients. Plus, the way the bones and veggies break down into a rich, clear broth is just the best. It’s a recipe that feels like a little treat for your body every time you drink it.
Instant Pot Chicken Broth
A quick and flavorful homemade chicken broth made in an Instant Pot, perfect for soups, stews, or cooking grains. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs boneless, skinless chicken thighs or breasts
- 8 cups chicken or vegetable broth (low-sodium preferred)
- 4 cups water
- 4 bay leaves
- 10 whole black peppercorns
- 4 cloves garlic, smashed
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil
- 1 cup frozen peas
- 1 cup corn kernels
- 1 cup diced mushrooms
- 1 cup cooked white rice or quinoa
👨🍳Directions
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1 In a large bowl, combine chicken, olive oil, salt, and peppercorns. Toss to coat evenly.
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2 Place the chicken in the Instant Pot. Add chicken broth, water, bay leaves, garlic, onion, carrots, celery, and thyme. Stir gently to combine.
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3 Secure the lid and set the valve to sealing. Cook on High Pressure for 25 minutes. Allow for a 10-minute natural release before checking.
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4 Once the pressure has released, carefully remove the lid. Discard the chicken and vegetables (or save for another use).
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5 Strain the broth through a fine-mesh sieve into a clean pot or Instant Pot. Discard solids. If using optional add-ins, stir them into the broth now.
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6 Return the broth to the Instant Pot and cook on High Pressure for 5 minutes to further thicken (optional). Let it sit off heat for 5 minutes before serving.
🔧Equipment
- Instant Pot
- Large pot or Dutch oven (for backup)
- Measuring cups and spoons
- Knife and cutting board
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Instant Pot Chicken Broth Works
This Instant Pot chicken broth recipe is always a lifesaver for me, especially when we’re hosting family gatherings or just need a simple way to make flavorful broth without extra effort. It’s perfect because it cooks fast, keeps all the meaty goodness in the broth, and makes a hearty base for soups, stews, or even just a quick meal—no fuss, just great taste. Plus, it’s always a crowd-pleaser because everyone can customize it with their favorite herbs or veggies, making it easy to feed a crowd without the stress.
❓ Frequently Asked Questions About Instant Pot Chicken Broth
1. What ingredients should I use to make a flavorful Instant Pot chicken broth?
To make a rich and flavorful Instant Pot chicken broth, use high-quality ingredients like bone-in chicken thighs and drumsticks (for extra depth), chicken carcasses (if using leftover cooked chicken), onions, carrots, celery, garlic, ginger, and bay leaves for aromatic flavors. Add chicken or vegetable stock, a splash of apple cider vinegar or lemon juice, and a pinch of salt and pepper. For extra umami, you can include soy sauce, fish sauce, or a small amount of chicken fat (if available).
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2. Can I use the Instant Pot’s sauté function to brown the aromatics before making the broth?
Yes! Using the sauté function is highly recommended to caramelize the onions, carrots, celery, and garlic for a deeper, more complex broth flavor. After sautéing, add the remaining ingredients (water, stock, and seasonings) and proceed with the pressure cooker setting (usually 25-30 minutes on high pressure).
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3. How do I prevent the broth from becoming too thick or watery?
To avoid a thin or overly thick broth, follow these tips: – Use a good quality stock (chicken or vegetable) as a base—homemade or high-quality store-bought works best. – Add just enough water—typically 4-6 cups per 4-6 lbs of chicken, depending on density. – Strain the broth immediately after cooking to remove solids, then adjust consistency with a splash of water or broth if needed. – Keep it warm by covering the pot with a lid and letting it sit for 10-15 minutes before straining to allow excess liquid to settle.
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4. Can I use frozen chicken for this recipe, and how does it thaw before cooking?
Yes, you can use frozen chicken, but thawing it properly ensures even cooking. Option 1: Thaw overnight in the fridge, then pat dry before adding to the Instant Pot. Option 2: Use the sauté function to thaw frozen chicken (add it after sautéing aromatics). If using frozen whole chicken, cut it into pieces first. The broth will still taste great, but the texture of the meat may be slightly less tender than fresh.
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5. What’s the best way to store and reheat Instant Pot chicken broth?
Store the broth in airtight containers in the fridge for up to 5 days or freeze in portions for up to 3 months. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally, or use the sauté function on the Instant Pot. If frozen, thaw overnight in the fridge before reheating. For extra flavor, add a pinch of salt or a splash of vinegar when reheating.
