Instant Pot Chicken Bone Broth

Ingredients

• 1rotisserie chicken, deboned; reserve the meat for another meal
• 2 packs (907 g / 2 lb total)chicken feet
• 1onion, peeled and quartered
• 4celery stalks with leaves
• 227 g (½ lb), about 18small carrots
• 3 clovesgarlic, peeled
• 7.5 ml (½ Tbsp)black peppercorns
• 4sage leaves
• 4bay leaves
• 2 sprigsrosemary
• 5 sprigsthyme
• 45 ml (3 Tbsp)salt
• 30 ml (2 Tbsp)apple cider vinegar

Instructions

1. 1

   Add the ingredients

   Put the rotisserie chicken carcass and chicken feet in the bottom of the Instant Pot. Add all the remaining ingredients except the apple cider vinegar on top.

2. 2

   Cover with water

   Add water until it reaches about 2.5 cm (1 inch) below the fill line. Stir in the apple cider vinegar.

3. 3

   Pressure cook

   Secure the lid and check that the pressure valve is sealed. Set the Instant Pot to manual high pressure for 300 minutes.

4. 4

   Cool and strain

   When cooking is complete, let the pressure release naturally. Remove the lid and leave the broth to cool. Lift out and discard the large ingredients with a slotted spoon. Line a fine-mesh sieve with cheesecloth and strain the broth into a large pot or bowl. Divide it among single-serving containers and refrigerate for up to a week or freeze for several months.

What is chicken bone broth?

Bone broth is a long-simmered stock made by cooking bones in water with vegetables and seasonings. It is common in American home cooking, where it can serve as a base for soups, stews and sauces.

This version uses a rotisserie chicken carcass alongside chicken feet, which add connective tissue to the mix. The pressure cooker makes a long, hands-off cook possible in one appliance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 35 calories, 4g protein, 2g carbs, 1g fat.

The chicken bones and feet contribute some protein, while the vegetables add a small amount of carbohydrate; the recipe contains no added cooking oil. Salt is the main source of sodium, so balance a serving with unsalted vegetables or grains and adjust seasoning in the meal where you use the broth.

Why use chicken feet?

Chicken feet: These add connective tissue to the broth and contribute to a fuller, more gelled texture once it is chilled. Keep them submerged as much as the pot allows.

Rotisserie carcass: The roasted bones bring savoury flavour, while the reserved meat can be saved for another meal as directed.

Build the flavour

Vegetables: Onion, celery, carrots and garlic provide the aromatic base. The celery leaves are included too, so add the stalks and leaves together.

Herbs and spices: Sage, bay, rosemary, thyme and peppercorns season the broth as it cooks. The listed salt is added at the start, so taste the finished broth before using it in a dish that will be seasoned further.

The vinegar and water

Vinegar: Add the apple cider vinegar to the water after arranging the other ingredients. It is part of the recipe’s long-cooking setup.

Fill level: Stop about 2.5 cm (1 inch) below the Instant Pot fill line, as the method specifies. The recipe does not give a precise water volume, so use the pot’s fill mark as your guide.

Pressure and release

Seal: Before starting, check that the lid is secured and the pressure valve is set to seal. The recipe calls for manual high pressure for 300 minutes.

Natural release: Let the pressure release naturally when the cook is complete. Wait until the cooker is safe to open before removing the lid and cooling the broth.

Strain for a clear broth

First pass: Remove the large bones and vegetables with a slotted spoon, then discard them. Handle the cooked ingredients carefully, as they will be hot and soft.

Fine straining: Line a fine-mesh sieve with cheesecloth and strain the liquid into a large pot or bowl. This catches smaller particles and leaves the broth ready to portion.

Ways to use it

Use the broth as the liquid for chicken soup, or add it to rice, grains or sauces in place of water. Because it is seasoned, adjust the salt in the rest of the dish to suit.

For a simple serving, warm a portion and taste it before adding any extra seasoning. The recipe does not specify a serving size by volume, so divide the finished broth into the number of portions you need.

Recipe notes & tips

• Reserve the rotisserie chicken meat before starting, as the recipe uses only the carcass.
• Keep the ingredients below the Instant Pot’s fill line when adding water.
• Let the pressure release naturally before opening the cooker.
• Use cheesecloth in the sieve to catch smaller bits of bone and vegetables.
• Taste the broth before adding more salt to a finished dish.

Variations

• More vegetables: Add extra onion, celery or carrots if you want a more vegetable-forward broth.
• Herb swap: Use a different combination of the listed herbs to vary the aroma.
• Pepper adjustment: Reduce the peppercorns for a milder broth or add more for a stronger pepper note.
• Lower salt: Use less salt in the broth and season the final dish to taste.
• Meatier serving: Add some of the reserved rotisserie chicken to soup made with the broth.

Common mistakes to avoid

• Filling past the mark: Stop about 2.5 cm (1 inch) below the fill line as directed.
• Adding vinegar with the solids: Stir it into the water after filling the pot.
• Opening too soon: Allow the pressure to release naturally before removing the lid.
• Skipping the fine sieve: Strain through cheesecloth-lined mesh to catch small particles.
• Seasoning twice: Taste before adding more salt, since the broth already contains 3 tablespoons.

How to store

Divide the cooled broth among single-serving containers. Refrigerate for up to a week or freeze for several months; reheat a portion until hot before serving.

Frequently asked questions