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Learn how to make pressure cooker chicken broth in one hour. This is a simple, basic recipe that can easily be customized to your own taste!
And just like that, i’m all domesticated and making my own chicken broth and everything.
But you know what, I’m a cheater.
Because we’re making a delicious broth right in our pressure cooker. Chicken broth that takes an hour plus 5 minutes to make.
And the countless benefits! Let’s talk about how it’s low on the sodium, depth of flavor from aromatic vegetables, collagen from chicken bones, made to your taste.
Plus, you get a whole cooked chicken when you’re done, and something about homemade chicken broth that just tastes 1000 times better than the store bought stuff.
This recipe was sooo easy to follow and wonderful. This is my first time making broth, and it turned out perfectly. The chicken just falls off the bone! A great 2 for 1 in getting both broth and chicken. Thank you for this!
Ingredients for instant pot chicken stock
- Olive Oil: Just a glug!
- Whole Chicken with Skin: I like to use a raw chicken because by the time you’re done, you have a poached chicken ready to use as well. You can also use pieces like chicken wings, drumsticks, chicken feet, chicken necks, or thighs. If you wanted to make a true bone broth, use the leftover chicken carcass of a couple of grocery store rotisserie chicken. Or if you made my one hour roast chicken, use the bones from there!
- Liquid: You’ll obviously need some water to make the homemade stock.
- Mirepoix: Is a combination of onion, carrot and celery. We’ll use these ingredients to add the best flavor and color to the broth.
- Garlic: Depending on how much garlic I want, I’ll use 2-4 cloves and I’m also known to toss in a whole head at times.
- Fresh Thyme: We’ll use fresh thyme to flavor the broth. Swap for dried if you prefer.
- Fresh Parsley:Fresh herbs give this broth plenty of flavor, which will then flavor the soups you use it for.
- Other aromatics and seasonings: I like to use whole black peppercorns and nutritional yeast when I make homemade chicken broth. Feel free to use bay leaf, rosemary, leeks, sliced ginger, and whatever other aromatics or herbs you prefer.
Making Instant Pot Chicken Broth
- Sear the aromatics. Start by heating the pressure cooker the saute setting. Add a glug of oil and allow the mirepoix to brown for a minute. Remove a plate, then sear the chicken/ pieces.This allows much flavor to develop which will then carry throughout the homemade broth.
- Fill it up. Add veggies, peppercorns, yeast, salt, and herbs back to theft. Cover with cold water until in reaches the10 cup line. Make sure you stay below the max fill line on your pressure cooker.
- Seal and cook. Lock the lid and cooker 60 minutes or high-pressure.
- Release pressure naturally if possible. Allow the pressure release to happen naturally for best results.then Strain the broth through a fine mesh strainer. You can store the broth in the freezer once cooled or in the fridge if you plan on using within the week.
FAQs about this recipe
Can I make this on a stovetop pressure cooker or slow cooker?
Yes. For best results use the instruction manual for your stovetop pressure cooker for precise directions. For the slow cooker, I’ve provided directions on the recipe card.
What electric pressure cooker do you have?
I use this one.
5 recipes to use your homemade chicken broth in:
- One Skillet Chicken with Lemon Garlic Cream Sauce
- Chicken Noodle Soup (Slow Cooker)
- One Pot Greek Chicken and Rice Pilaf
- One Skillet Chicken with Garlicky Mushroom Cream Sauce
- Creamy Chicken and Wild Rice Soup (Slow Cooker)
The Basics: One Hour Pressure Cooker Chicken Broth
Learn how to make pressure cooker chicken broth in one hour. This is a simple, basic recipe that can easily be customized to your own taste!
Ingredients
- 1 tablespoon olive oil
- 2 ½-3 whole chicken with skin or the equivalent in pieces
- 1 medium onion quartered (leave the peels on)
- 1 carrot chopped into thirds
- 1-2 stalks celery chopped into thirds
- 2-4 cloves garlic optional
- 8-9 whole peppercorns
- 2 teaspoons nutritional yeast optional
- 2 teaspoons salt optional
- 2-3 sprigs parsley optional
- 2-3 sprigs fresh thyme optional
Instructions
Instant Pot/ Electric Pressure Cooker
- SEAR: Heat the pressure cooker on high (use sauté button for Instant Pot), when hot, add the oil along with the carrots, onions, celery, and garlic and allow the oil to just brown the outside of the veggies for 1 minute. Remove the veggies to a plate.
- MORE FLAVOR: Add the whole chicken (or pieces) to the pot and allow the skin to brown on both sides for a total of 4 minutes.
- FILL: Add the veggies back into the instant pot along with the peppercorns, nutritional yeast, salt, parsley, and thyme. Pour in cold water till it reaches the 10 cup line.
- PRESSURE COOK: Seal the valve. Lock the lid, cook on manual, high pressure, for 60 minutes. It'll take around 20 minutes for the pressure to build up before it actually starts the cooking process.
- STRAIN: When done, move the valve to the 'venting' position to do a quick release, but I strongly suggest a natural pressure release for maximum flavor. Allow the broth to cool a bit before removing the chicken and veggies pieces.
- STORE: If using a whole chicken you can shred it and use immediately or freeze till ready to use. Once the broth cools a bit, strain it into freezer safe containers (if freezing). You can refrigerate the broth for up to 5 days and freeze for up to 2 months.
Slow Cooker
- Use a large sauté pan to brown the veggies and the chicken (read step #1) and transfer all the ingredients along with 10 cups of water into a slow cooker.
- Allow the slow cooker to cook on the low setting for 8-14 hours.
- Remove veggies/ chicken. Strain into freezer-safe containers.
Notes
- To make a true bone broth, you can also use the carcass of 2-3 rotisserie chickens.
- Aromatics: You can also use bay leaves, rosemary, leeks, sliced ginger, and whatever other aromatics you prefer.
- To remove the fat from the chicken broth: Refrigerate the broth until the grease layer solidifies at the top. Remove with a spoon before using.
Like This? Leave a comment & rating below!
Can you use a frozen whole chicken? And if so how much time should you add on?
You use pretty much same items I do BUT the addition of the nutritional yeast was genius! What a difference it makes. Broth was delicious. Then I used to make my chicken soup. Yum. I am a happy person. Will definetly follow your recipes. Thank you.
This was amazing! I used bone-in, skin-on leg quarters and both the broth and the chicken came out perfect! I’m using both to make gumbo.
This is wonderful and I so appreciate it! My new son in law is allergic to onions and trying to find broth that is onion free is proving problematic so this is fabulous and has made it so much easier to make family dinners my favorite thing. As a plus it is so delicious! I just added more garlic and omitted the onions.
I made this with a whole chicken in my stovetop pressure cooker. It turned out amazing. I am canning the leftover chicken and broth. Thank you for the recipe.
<3
Love this recipe! I like to take the chicken out after cooking, pull the meat, and throw the bones, skin, and cartilage back in the instant pot. I just keep the veggies and spices in there too. Re-pressurize and cook for another hour or so – this helps get the most nutrients out of the veggies, and as much collagen as possible from the chicken! Hooray for soup weather!
This recipe was sooo easy to follow and wonderful. This is my first time making broth, and it turned out perfectly. The chicken just falls off the bone! A great 2 for 1 in getting both broth and chicken. Thank you for this!
Hi! I used your recipe for the first time a few weeks ago and loved it! (tweaked it a little bit since our family generally takes the skin off the chicken before we boil them, likes lots of onions, etc.) Question .. I found another recipe that instructs using the poultry setting for 30 minutes & doing a natural release .. I looked this up and it seems that is 30 min on high pressure. .. Have you or anyone cooked the chicken for < 60 min & with what results?
How do you not have reviews on this yet?! It is amazing!!! I consider myself a good home cook but a very lazy one. I’ve never pressure cooked a whole chicken before, and I honestly didn’t trust that this would be tender, but I loved the idea of an entire chicken to pick from for the week and broth at the same time. We should all cook it this way! For anyone debating this recipe it was akin to good bbq falling off the bone, very tender. After the broth cooled, it became that gelatinous super nutritious kind of broth too. I absolutely loved this and I’ll likely swap herbs and maybe add a bit of lemon juice sometimes, but I will definitely add this to my monthly repertoire. I think the surprising part is usually when you cook two things separately they are better, if you cook some things together one dish often suffers, these were both great and you saved time and effort. Thanks for the recipe 🙂
Can you give instructions to make your chicken broth without a pressure cooker, like on stovetop or in a crockpot? I don’t have a pressure cooker. Thanks.
The crockpot directions are listed at the bottom of the recipe.