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.

Make it:

1. Place rack in bottom of the Pressure Cooker.  Place chicken bones in.
2. Pour water filling to about 1″ under max fill line.
3. Add seasonings and vegetables
4. Set cooker to manual pressure cook, HIGH, and 45 minutes
5. 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.
6. Place a strainer over a large bowl.  Carefully ladle or pour out the broth allowing to strain.
7. 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.

Try these tasty recipes with your next batch of broth

Slow Cooker Chicken Chili

Chicken & Stuffing Casserole

Simple Broccoli Cheese Soup Recipe