I have become a TRUE Instant Pot convert! Any chance I get, I pull it out and get my pressure cook on! It is so fast, convenient and easy to use. Making my own bone broth is something I have long done on the stove, but it is a BREEZE in the pressure cooker and no boiling hot pot on the stove!
I used a rotisserie chicken after picking the meat off for another meal. Why waste the bones when it can become 6 or 8 cups of delicious and flavorful broth for soup, casseroles, or gravy. Use it right away for your next dinner or freeze it in 2 or 4 cup containers for the next round of Chicken & Noodles!
📍 Pin HERE for later!
What you need:
- Chicken bones (left overs from a rotisserie or whole chicken) Picked mostly clean
- 6-8 cups water
- 1 T. Salt
- 1 t. Pepper
- 1 t. Garlic
- 1 whole onion (cut in half) or 2 T. Dried, Minced Onion
- 1 or 2 carrots in large chunks (optional)
- 1 or 2 stalks of celery (optional)
- Additional seasoning to your tastes – sage, poultry seasoning, cayenne pepper, etc.
- Place rack in bottom of the Pressure Cooker. Place chicken bones in.
- Pour water filling to about 1″ under max fill line.
- Add seasonings and vegetables
- Set cooker to manual pressure cook, HIGH, and 45 minutes
- Once timer has gone off, allow to naturally release or manually release if in a hurry. REMEMBER, if using manual release, use a towel over the valve and a long handled spoon or tongs to keep away from the steam.
- Place a strainer over a large bowl. Carefully ladle or pour out the broth allowing to strain.
- Feel free to taste and adjust the seasoning to your liking. Once cool, store in the fridge or freeze for use later
Note: Adding the carrots and celery gives the broth the deep rich color and adds an earthy flavor boost.