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close up of a ladle full of chicken bone broth
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5 from 2 votes

Chicken Bone Broth

This Chicken Bone Broth in Instant Pot is “Better Than Botox”. It is full of natural collagen yet is simple to make at home and saves a lot of money. Sip daily or use it to cook stews or our Grandma’s chicken and rice soup!
Prep Time 10 minutes
Cook Time 45 minutes
Pressurizing + release 6 minutes
Total Time 1 hour 1 minute
Servings 12 cups
Calories120 kcal
Cost $ 0.25 per cup


  • instant pot
  • cutting board
  • knife
  • Fine-mesh strainer


  • 2 lbs chicken parts feet, necks, wings, wing tips, or backbones
  • 1 lb chicken bones carcass or any other
  • 2 carrots cut into thirds
  • 2 stalks celery cut into thirds
  • 1 onion skin on and quartered
  • 1 bay leaf 1 rosemary sprig (optional)
  • 8 sprigs of parsley
  • 1 ½ tablespoon salt less or more as desired. If cooking this recipe in the slow cooker instead, use only 1 teaspoon of salt and adjust the salt after cooking. Cook on low for 10-12 hours
  • 1 teaspoon whole black peppercorns
  • 10 cups water
  • 1 tablespoon apple cider vinegar optional But it will bring all the flavors together!


  • In a 6-qt. Instant Pot, combine chicken, carrots, celery, onion, parsley, bay leaf, rosemary, salt, and peppercorns. Then, add cold water (no more than max fill line)!
  • Lock the lid, turn the valve to sealing, and adjust the timer manually for 45 minutes or press the soup button and set the time.
  • When the cooking time comes to an end, do a quick release!
  • Using a fine-mesh sieve, strain the chicken bone broth through and discard solids. Stir in apple cider vinegar! Let cool to room temp and chill in the fridge. After 24 hours, you will be able to scrape the fat layer formed on top with a slotted spoon. Or, skim rendered fat from surface with a spoon and drink while still warm.

Recipe Video

Recipe Notes

If you prefer to make this chicken bone broth in the slow cooker or crockpot, add just 1 teaspoon of salt instead of 1 tablespoon and cook on low for 10-12 hours, or up to 18 hours. If cooking in a large pot over low heat, it has to simmer for a long time (at least 6-8 hours).  
Store this chicken bone broth in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months using freezer containers/bags or ice cube trays.
How to Freeze Bone Broth
For longer storage, freeze bone broth in ice cube trays, or in silicone ice cube molds and then transfer to freezer bags. It’s much faster than thawing an entire container of bone broth. 
But you may also divide and pour a certain amount into freezer bags and freeze. I usually freeze about 1 to 2 cups of broth in each bag. The larger amount I use to cook and the least to drink. 


Calories: 120kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 926mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1832IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

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