It costs pennies to make and the flavor is amazing.

Bren

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 40 mins
additional:
4 hrs 30 mins
total:
6 hrs 25 mins
Servings:
8
Yield:
8 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.

    Advertisement
  • Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.

  • Bake in the preheated oven until carcass is browned, about 1 hour.

  • Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot®). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  • Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.

Cook's Notes:

The vinegar will soften the bones, and you won't taste it.

The carrot, onion, and garlic should be washed but unpeeled.

The tomato will change the color slightly, but will add flavor.

Nutrition Facts

117 calories; protein 8.2g; carbohydrates 6.2g; fat 6.6g; cholesterol 35.7mg; sodium 200.6mg. Full Nutrition
Advertisement

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/11/2018
One of my favorite things to make in my IP is chicken broth! What used to take hours and come out good with the IP It's MUCH LESS TIME and comes out great! This recipe turned out so good I literally could have poured myself a mug and just drink it! DELICIOUS! Made as written just seasoned the chicken and veggies with Sazon Complete before putting them into the oven. Something you must ALWAYS do when making broth/ stock is to ROAST THE BONES AND THE VEGGIES FIRST It takes it to a whole other level. I thought it made a huge difference when I started making it that way on the stovetop. In the IP It's even better. What else can I say? Oh from now on THIS will be my recipe when making broth/ stock. It really is the best! THANK you for this recipe! Read More
(2)

Most helpful critical review

Rating: 2 stars
07/31/2019
this was unfortunately not a success for me. i'm used to making bone broth in my slow cooker on low for a full 24 hours. my broth comes out super rich. after 30 minutes the broth was very light and undeveloped. i tried another hour and then another hour and still nothing. i eventually set the instant pot to slow cooker and let it go overnight. the end product was closer to what i normally make but i was expecting more. maybe this is not the poster's fault and more the instant pot's and my impractical expectations. Read More
11 Ratings
  • 5 star values: 8
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/11/2018
One of my favorite things to make in my IP is chicken broth! What used to take hours and come out good with the IP It's MUCH LESS TIME and comes out great! This recipe turned out so good I literally could have poured myself a mug and just drink it! DELICIOUS! Made as written just seasoned the chicken and veggies with Sazon Complete before putting them into the oven. Something you must ALWAYS do when making broth/ stock is to ROAST THE BONES AND THE VEGGIES FIRST It takes it to a whole other level. I thought it made a huge difference when I started making it that way on the stovetop. In the IP It's even better. What else can I say? Oh from now on THIS will be my recipe when making broth/ stock. It really is the best! THANK you for this recipe! Read More
(2)
Rating: 5 stars
05/12/2018
Beautiful color and wonderful flavor for chicken broth. Made almost as written and loved that it's made in far less time using the Instant Pot! I omitted the salt as I like to freeze the stock in 2-4 cup containers/jars for a variety of uses in cooking. The only change I would make is to omit the tomato as I think it caused a sweeter flavor to the broth which was still good but not what I'm used to with chicken broths. Next time I may add a bay leaf and some fresh sprigs of herbs if I have it on hand. Used this broth when making Lemon Asparagus Risotto which worked out perfectly! Thanks for the recipe! Read More
(2)
Rating: 5 stars
05/04/2018
Absolutely fantastic. I used no salt so it is healthier. I pressure canned about 6 pints and am using it up fast! I will definitely make more. Read More
(1)
Advertisement
Rating: 5 stars
09/09/2018
I added a bit more salt and added white wine since I had about 1/4 cup sitting in a bottle. Fabulous! Read More
Rating: 5 stars
04/07/2020
This is the richest, most flavorful broth I've ever made. I added a TBS. of soy sauce to give it a slight umami taste. I added a variety of vegetables to make soup with homemade "Grandma's Butter Noodles" (see recipe on this site). This made three hearty meals for two. It's a great thing to have in the freezer for an easy meal when you don't feel like cooking. Read More
Rating: 2 stars
07/30/2019
this was unfortunately not a success for me. i'm used to making bone broth in my slow cooker on low for a full 24 hours. my broth comes out super rich. after 30 minutes the broth was very light and undeveloped. i tried another hour and then another hour and still nothing. i eventually set the instant pot to slow cooker and let it go overnight. the end product was closer to what i normally make but i was expecting more. maybe this is not the poster's fault and more the instant pot's and my impractical expectations. Read More
Advertisement
Rating: 5 stars
07/23/2019
I didn't change a thing perfect as it is!Thank you for such a delish recipe!!! So good for soup! Make the very best stock way better than the canned stuff! I will freeze an use it this winter. Read More
Rating: 4 stars
03/17/2019
I will be thickening the sauce to make it as creamy as the photo shows but overall a good chicken noodle soup Read More
Rating: 4 stars
02/22/2020
Not bad, but will leave tomato out next time and maybe add a little more salt. Read More
Advertisement