Easy Homemade Chicken Bone Broth in the Instant Pot

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Easy homemade chicken bone broth is a simple, nourishing staple that’s easy to make right at home in the Instant Pot. With minimal prep and wholesome ingredients, this cozy broth is perfect for sipping, soups, and everyday family meals.

Easy Homemade Chicken Bone Broth in a 1/2 gallon mason jar with a clear glass cup filled with broth on a cutting board with plaid napkin

There’s something so comforting about a warm cup of homemade chicken bone broth — it feels nourishing in a simple, back-to-basics way. It’s a staple in our kitchen for sipping on chilly days, building flavorful soups, and adding extra nourishment to everyday meals.I created this easy homemade chicken bone broth because I wanted a simple, reliable way to keep broth on hand without it feeling complicated or time-consuming. Using the Instant Pot and just a handful of wholesome ingredients, this recipe makes it easy to create a rich, nutrient-dense broth that supports both cozy family meals and everyday wellness.

Why You’ll Love This Recipe

Simple & approachable made with a handful of wholesome ingredients and minimal prep.
Easy Instant Pot method so mostly hands-off and ready in a fraction of the time.
Rich, nourishing flavor for a deep, cozy taste that store-bought broth just can’t match.
Budget-friendly and a great way to use leftover chicken bones and reduce waste.
Versatile kitchen staple that is perfect for sipping, soups, stews, and everyday cooking.
Clean & from-scratch with no preservatives or added junk, just real food ingredients.

Ingredients Breakdown

A flat lay of the ingredients needed for this recipe

Chicken bones – The base of the broth, packed with collagen and rich flavor.
Carrots – Add gentle sweetness and depth.
Celery – Brings balance and classic savory flavor.
Onion – Creates a flavorful, comforting base.
Garlic – Adds warmth and natural depth.
Apple cider vinegar – Helps draw nutrients and minerals from the bones.
Bay leaves & peppercorns – Simple seasoning for cozy, well-rounded flavor.
Water – Pulls everything together into a nourishing broth.

How to Make Easy Homemade Chicken Bone Broth

Please see the recipe card at the bottom of this post for the full recipe details.

Onions, celery, carrots and garlic chopped sitting on a cutting board

Step 1: Prepare Ingredients
Chop the carrots and celery, quarter the onion, and smash the garlic cloves. Gather all the other ingredients.

all the ingredients needed for the bone broth in the instant pot ready to cook

Step 2: Add to Instant Pot
Place the bones in the Instant Pot, followed by the vegetables, garlic, bay leaves, and peppercorns. Add the apple cider vinegar, then pour in 10–12 cups water, just enough to cover everything.

Instant Pot set to 2 hours and ready to do the work to make the bone broth

Step 3: Cook
Secure the lid with the valve set to sealing. Cook on Soup/Broth or High Pressure for 2 hours. The Instant Pot does the work while you go about your day.

Naturally released and lid removed from the Instant Pot ready to strain

Step 4: Natural Release & Strain
Allow a natural pressure release (20–30 minutes). Carefully remove the lid, then strain the broth through a fine-mesh strainer, discarding the solids.

Step 6: Season & Store
Season with salt to taste. Let the broth cool completely, then store in airtight containers.

Recipe Tips

Use leftover bones from a roasted or rotisserie chicken for the best flavor.

Roast the bones first if you want a deeper, richer broth (optional but delicious).

Don’t overfill the Instant Pot — keep ingredients below the max fill line.

Add salt at the end so you can adjust based on how you plan to use the broth.

Keep it lightly seasoned if using for multiple recipes throughout the week.

Strain twice for a clearer, cleaner broth if desired.

Let it chill fully — a gelatinous texture once cooled is a good sign of a nourishing broth.

Freeze in small portions (jars, silicone molds, or ice cube trays) for easy use later.

How to Store

Refrigerator: Let the broth cool completely, then store in airtight jars or containers in the fridge for up to 5 days.

Freezer: Pour cooled broth into freezer-safe containers, jars (leave headspace), or silicone molds and freeze for up to 3 months.

Tip: Freezing in small portions makes it easy to grab just what you need for soups, sauces, or sipping.

Reheat: Warm gently on the stovetop or in the microwave until heated through.

Serving Suggestions

Sip it warm from a mug as a comforting, nourishing drink.
Use as a soup base for chicken soup, vegetable soup, or stews.
Swap for water when cooking rice, quinoa, or other grains.
Add to sauces or gravies for extra depth and flavor.
Use in everyday cooking like sautéing veggies or cooking shredded chicken.
Freeze in small portions so it’s always ready when you need it.

a glass cup filled with bone broth ready to sip with the mason jar of bone broth sitting behind it all on a cutting board with a plaid napkin

Frequently Asked Questions

A small amount of apple cider vinegar helps draw minerals from the bones and adds depth to the broth. You won’t taste it in the final result.

You can, but the second batch will be lighter in flavor and nutrients. I recommend using fresh bones for the best results.

Yes! Let it cool completely, then freeze in freezer-safe containers or silicone molds for easy future use.

It’s best to salt lightly or wait until the end so you can adjust the seasoning based on how you plan to use the broth.

More Homemade Basics You’ll Love

Equipment

pressure cooker

Ingredients

2-3 pounds chicken bones from a whole chicken, thighs, drumsticks, or rotisserie chicken
2 carrots roughly chopped
2 celery stalks roughly chopped
1 onion quartered
4 garlic cloves smashed
1-2 bay leaves
1 tsp black peppercorns
1 tbsp apple cider vinegar
10-12 cups water enough to cover ingredients
salt to taste

Instructions

Chop the carrots and celery, quarter the onion, and smash the garlic cloves.
Place bones in the Instant Pot, followed by vegetables, garlic, bay leaves, and peppercorns. Pour in apple cider vinegar and add water until ingredients are just covered.
Secure the lid with the valve set to sealing. Cook on Soup/Broth or High Pressure for 2 hours.
Allow pressure to release naturally for 20–30 minutes, then carefully remove the lid.
Strain broth through a fine-mesh strainer or cheesecloth into a large bowl. Discard solids.
Taste and add salt as needed. Let cool completely before storing.

Notes

A gelled texture once chilled is a sign of a collagen-rich broth.
For a clearer broth, strain a second time.
Keep broth lightly salted if using in multiple recipes.
Skim hardened fat after chilling if you prefer a leaner broth.

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