Instant Pot chicken broth is the easiest and cheapest way to make homemade chicken broth. Using whatever veggies and herbs you have, in just a few hours you'll have a delicious soup base or flavorful cooking liquid.
Rinse chicken bones then add to Instant Pot or pressure cooker liner.
Add celery, carrots, onions, garlic, seasonings and apple cider vinegar, if using.
Cover with the pressure cooker lid and seal. Press the Soup/Broth button then set the timer for 4 hours on HIGH pressure.
After the timer has finished, allow the steam to release naturally so the broth doesn't spray all over you or your kitchen.
Next, set a strainer over a large bowl to strain the broth. The bones and vegetables should be very soft. This is what we want.
You can then use the broth in your favorite recipes or store in quart-size mason jars in the refrigerator to use later! Enjoy!
Notes
*Apple cider vinegar is completely optional. However, I add a little bit of apple cider vinegar to the broth while it’s cooking to help bring out more of the minerals in the bones into the broth.A day after the chicken broth has been in the refrigerator, I usually scrape off and discard the fat on the top of the broth.Refrigerating: Chicken broth can last for up to 1 week in the refrigerator in a mason jar or some other air tight container.Freezer: Transfer cooled chicken broth to freezer-safe baggies. Be careful to seal the bags completely and to not overfill the bags because the broth will expand as it freezes. You could also add the broth to an ice cube tray to make broth ice cubes. Simply store ice cubes in a large freezer-safe gallon baggies for easy use!
All nutrition information is automatically generated and should be only used as a rough estimate. This recipe card may contain affiliate links.