Dad’s Instant Pot Chicken Broth is a smart, economical way to turn vegetable peels and leftover chicken bones into a rich, flavorful broth.
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Save your scraps
Those carrot ends, onion skins, celery tops and other vegetable scraps you normally toss are excellent flavor builders. Store them in a bag in the freezer until you have enough to make broth — it’s a free and tasty way to reduce waste.
Don’t throw the carcass away
Rotisserie chickens from Sam’s Club or Costco are convenient and often inexpensive. After carving, save the carcass in a freezer bag. When you’re ready, use it to make broth in the Instant Pot for a fast, flavorful base.
Using fresh chicken parts
If you break down a whole chicken yourself, keep the backbone, carcass and any giblets. Roasting those parts first develops deeper flavor and a better-colored broth. Simply coat the pieces with olive oil and seasonings, roast briefly, then add them to the Instant Pot.
Instant Pot Chicken Broth Recipe
Equipment
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Instant Pot or electric pressure cooker
Ingredients
- 1 Chicken carcass (or backbone and other leftover parts)
- 2 cup Vegetable scraps (fresh or frozen)
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Dried basil
- 1 tablespoon Dried oregano
- 1 tablespoon Sea salt (adjust to taste)
- 1 tablespoon Cracked black pepper
- 1 tablespoon Minced garlic
- 2 tablespoon Olive oil (for roasting)
- Water (enough to reach the Instant Pot PCMAX line)
Instructions
- If using fresh chicken parts, coat them with olive oil and season with garlic powder, onion powder, sea salt, cracked black pepper, basil and oregano. If you’re using a carcass from a cooked rotisserie chicken, you can skip roasting and proceed to the Instant Pot.
- Roast the seasoned chicken parts in a 450°F oven for 20–25 minutes, until they gain good color. This step deepens the broth’s flavor and color.
- Place your saved vegetable scraps (fresh or frozen) into the Instant Pot.
- Add the roasted or raw carcass and fill the pot with water up to the PCMAX line.
- Stir in 1 tablespoon minced garlic, and about 1 teaspoon each of basil and oregano. Add salt to taste — Dad typically uses 1 tablespoon of sea salt for this batch.
- Secure the lid and set the valve to sealing.
- Cook on the Soup/Broth or Manual setting for 30–90 minutes. A 30-minute cook yields a clearer, lighter broth; longer cooks produce a richer, more concentrated flavor.
- When cooking finishes, perform a quick release, remove the lid, and let the steam clear safely.
- Strain the broth through a fine mesh strainer or colander. Discard solids and reserve the clear, flavorful broth for soups, sauces, or to freeze for later use.
Video
Nutrition
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Carbohydrates: 7 g
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Protein: 2 g
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Fat: 3 g
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