Colin FosterBy Colin Foster

Updated November 2026

Instant Pot chicken broth gives you a rich, golden stock in roughly 90 minutes of total cook time, with most of that spent on pressure cooking rather than hands-on work. The method works with leftover roast chicken carcasses, raw bones, or a mix of both. By the end, you will have a clear, flavorful broth ready to use or freeze.

What You Need Before You Start

Gather your ingredients so the process runs smoothly once the lid is on. Most batches use a 6-quart or 8-quart Instant Pot, and the pot should stay at or below its maximum fill line.

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  • 2 to 3 pounds of chicken bones, backs, necks, or a leftover carcass
  • 1 large onion, quartered, skin on for color
  • 2 carrots and 2 celery stalks, cut into large chunks
  • 3 garlic cloves, smashed
  • 1 teaspoon whole black peppercorns and 2 bay leaves
  • 1 tablespoon apple cider vinegar, to help draw minerals from the bones
  • About 10 cups cold water, enough to cover ingredients without exceeding the max line

How to Make Instant Pot Chicken Broth Step by Step

Start with the bones, since they give the broth its body. If you are using raw bones, roasting them first at 425°F for 25 to 30 minutes deepens the flavor. Leftover carcasses can go straight in.

  1. Place the bones and vegetables in the inner pot. Add the peppercorns, bay leaves, and vinegar.
  2. Pour in cold water until the ingredients are submerged, stopping below the maximum fill line.
  3. Lock the lid, set the valve to Sealing, and select Manual or Pressure Cook on High for 60 minutes.
  4. When the cook time ends, let the pressure release naturally for at least 20 minutes before venting the rest.
  5. Strain the broth through a fine-mesh sieve lined with cheesecloth into a large bowl.
  6. Cool the broth, then refrigerate for up to 4 days or freeze for up to 3 months.

Why Natural Release Matters

A natural release lets the broth settle and keeps it from frothing or spewing through the valve. Quick-releasing a large batch of liquid can splatter starch and fat, leaving a cloudier result. Patience here pays off in clarity.

Choosing the Right Water Ratio and Cook Time

The water-to-bone ratio controls how concentrated your broth turns out. Roughly 3 to 4 cups of water per pound of bones produces a standard stock, while using less water yields a richer, gelatin-heavy base. Stay under 60 minutes for chicken parts, since longer cooking can make the broth taste muddy.

Ingredient Amount Cook Time (High Pressure)
Raw chicken bones and backs 2 to 3 lb 45 to 60 minutes
Leftover carcass 1 whole 60 minutes
Chicken feet (for gelatin) 1 to 2 lb 90 minutes

Common Mistakes to Avoid

  • Overfilling the pot. Liquid and bones expand, so stay below the maximum line.
  • Skipping the vinegar step. A splash of acid helps pull collagen and minerals out of the bones.
  • Adding salt at the start. Season after straining so you can judge the final flavor and concentration.
  • Quick-releasing too soon. A short natural release keeps the broth clearer and safer to handle.
  • Boiling vegetables too long. Carrots and celery turn bitter after an hour, so strain them out promptly.

A fine-mesh strainer and a fat separator make the finishing steps much easier. Owners often report that a dedicated fat separator makes skimming a batch of stock quicker and less messy.

  • A fine-mesh strainer lets you remove small bone fragments and fine particles without repeated straining. View on Amazon
  • A fat separator pitcher lets you pour off the broth from beneath the layer of fat that rises as it cools. View on Amazon

FAQ

Can I use frozen chicken bones in an Instant Pot?

Yes, you can add frozen bones directly, though you may want to add 5 to 10 minutes to the cook time. Thawing them first helps you check the bones for any remaining meat or packaging.

Why is my broth cloudy?

Cloudiness usually comes from boiling too hard or releasing pressure too quickly. Skimming foam during the first few minutes of cooking and allowing a natural release both help produce a clearer result.

How do I know if my broth has enough flavor?

Taste the strained broth once it has cooled slightly. If it seems weak, simmer it uncovered on the stovetop for 15 to 20 minutes to concentrate the flavor before seasoning.

Conclusion

With a few bones, vegetables, and water, your Instant Pot can produce a rich chicken broth in about 90 minutes. Focus on the water ratio, a full natural release, and careful straining for the best results. Once you have a batch, you will likely find it useful for soups, grains, and sauces all week.

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Colin Foster

About Colin Foster

Colin Foster is part of our editorial team and reviews and edits our home cooking with appliances guides, checking product details against manufacturer specifications and owner feedback.