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Instant Pot Chicken Bone Broth


  • 4 lb whole chicken
  • 2 carrots roughly chopped
  • 1 onion cut into quarters
  • 2 teaspoons poultry seasoning
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper

For the broth:

  • 2 tablespoons apple cider vinegar
  • 2 large carrots roughly chopped
  • 3 stalks celery chopped
  • 3 cloves garlic minced
  • A handful of fresh herbs such as rosemary thyme, parsley, oregano


  • Place trivet accessory on the bottom of your Instant Pot.
  • Pour 1 cup of water into the Instant Pot and place chicken on top of the trivet. Place carrots and onion on sides of chicken.
  • Sprinkle chicken and veggies with poultry seasoning, salt, and pepper.
  • Place lid on Instant Pot, seal the vent, and cook on high for 25 minutes. Let the pressure naturally release for 15 minutes and then release completely.
  • Carefully remove the chicken from the Instant Pot, leaving the vegetables in the Instant Pot, and let it cool until it is cool enough to touch.
  • Separate the bones from the meat, and place all of the bones, skin, tendons, and fat into the Instant Pot.
  • Add apple cider vinegar and 4 cups of cold water and let it sit for 15 minutes.
  • Meanwhile, prep the rest of the veggies and herbs.
  • Add the carrots, celery, garlic, and herbs. Note: you can play around with the vegetables that you use - any veggie scraps will work!
  • Place lid on Instant Pot and seal the vent.
  • Cook on high for 2 hours. Let the pressure naturally release for 15-20 minutes, and then release completely.
  • Store in airtight containers in the refrigerator for up to 10 days or in the freezer for up to 3 months.