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How to Make Instant Pot Chicken Broth for (almost) FREE

April 26, 2017 by Missy Rakes 5 Comments

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See how easy it is to make homemade Instant Pot Chicken Broth using kitchen scraps on gracefullittlehoneybee.com

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Instant Pot Chicken Broth

  Did you know that you can make homemade nutrient dense bone broth for almost FREE in your Instant Pot?? All you need to do is keep a gallon bag in the freezer and fill it with scraps. The best things to save are chicken bones/chicken carcass, carrot peels, onion peels, garlic peels and celery ends/leaves.

Once your bag is full then you can whip up a batch of homemade broth for (almost) free! I say almost because you may need to add a few fresh veggies to fill the pot.

The cooking time for this recipe is only 30 minutes, but it takes quite of bit of time (probably an hour total) to come to pressure and then to release pressure naturally since the pot is so full.

This recipe makes 2 quarts and I like to freeze mine in these freezer safe containers that I get from Amazon. They are great if you make things like chicken broth, freezer jam or homemade tomato sauce a lot like I do.

Also, you don’t want to fill your Instant Pot more than 2/3 full. I have the 6 quart pot so that means I won’t fill it past the 10 cup or 3.3 liter marks. If you have the larger Instant Pot then you can obviously make more.

How to Make Instant Pot Chicken Broth:

makes 2 quarts in the 6 quart Instant Pot

Place frozen kitchen scraps in pot.

Add any extra vegetables (carrots, onions, celery, etc.) to fill pot to 2/3 full (about 3.3 liters for 6 qt pot)

Chop garlic and add to pot.

Add 9 cups water or enough to reach 10 cup mark (for 6 quart Instant Pot)

Lock lid in place. Set valve to “sealing”.

Hit the manual button and adjust time to 30 minutes.

Once time is up, allow Instant Pot to release pressure naturally.

Remove lid and allow broth to cool.

Strain broth through fine mesh strainer into a large bowl.

Place bowl with broth in refrigerator and allow to cool completely.

Once broth is cooled, skim the fat off of the top. Salt to taste if desired. Place in air-tight containers and refrigerate up to 3 days or freeze immediately for later use.

Print Recipe

How to Make Instant Pot Chicken Broth for (almost) FREE

See how easy it is to make homemade Instant Pot Chicken Broth using kitchen scraps.
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Soup
Cuisine: American
Keyword: Instant Pot Chicken Broth
Servings: 2 quarts
Calories: 156kcal

Ingredients

  • 1 gallon bag of kitchen scraps chicken bones/carcass, carrot peels, onion peels, celery ends, garlic scraps, etc.
  • additional fresh chopped vegetables as needed to fill Instant Pot to 2/3 full
  • 2-4 cloves fresh garlic
  • 9 cups water
  • salt to taste

Instructions

  • Place frozen kitchen scraps in pot.
  • Add any extra vegetables (carrots, onions, celery, etc.) to fill pot to 2/3 full (about 3.3 liters for 6 qt pot)
  • Chop garlic and add to pot.
  • Add 9 cups water or enough to reach 10 cup mark (for 6 quart Instant Pot)
  • Lock lid in place. Set valve to "sealing".
  • Hit the manual button and adjust time to 30 minutes.
  • Once time is up, allow Instant Pot to release pressure naturally.
  • Remove lid and allow broth to cool.
  • Strain broth through fine mesh strainer into a large bowl.
  • Place bowl with broth in refrigerator and allow to cool completely.
  • Once broth is cooled, skim the fat off of the top.
  • Salt to taste if desired.
  • Place in air-tight containers and refrigerate up to 3 days or freeze immediately for later use.

Nutrition

Calories: 156kcal | Carbohydrates: 12g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Sodium: 284mg | Potassium: 812mg | Sugar: 1g | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg

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Filed Under: Easy Recipes, Freezer Cooking, Instant Pot, Recipes

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  1. jan says

    May 7, 2017 at 9:38 am

    Do you use raw chicken bones? TIA.
    Reply
    • Missy Rakes says

      May 7, 2017 at 9:23 pm

      I cook the chicken, pull the meat off and make broth with those bones.
      Reply
      • Susan says

        April 8, 2020 at 7:18 pm

        Great when you use turkey bones and carcus.
        Reply
  2. Becky says

    July 17, 2017 at 11:59 pm

    Hi Missy I love your blog. I just wanted to tell you I just started collecting vintage Corelle ware because of your site. I love the morning blossom pattern. They sure bring back lots of memories.
    Reply
  3. Cheryl says

    December 30, 2017 at 2:51 pm

    Do you have freezer struesel that tops an apple pie?
    Reply

Welcome, I'm Missy and I'd love to help you cook from scratch, save money and live a more simple and abundant life. Click the buttons below to follow along on social media and get to know me better. Have a lovely day!

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