Instant Pot Bone Broth
This Instant Pot bone broth is one of my favorite easy recipes to keep on hand for sick days or when I want a cozy, nourishing soup base. Adding chicken feet gives it an extra boost of gelatin, making the broth rich and hearty. A little tip to make it convenient: keep a zip-lock bag in the freezer for veggie scraps like carrot ends, onion skins, and celery tops — that way, you’re always ready to go when it’s time to make broth.
My Instant Pot (I have the extra large one)- https://amzn.to/4n7AtU1
To get started, place the chicken carcasses, chicken feet, and veggie scraps into your Instant Pot. Add the apple cider vinegar and salt. Fill the pot with water up to the maximum fill line.
Secure the lid, set the valve to sealing, and cook on high pressure for 2 hours. Allow the pressure to release naturally. Strain the broth through a fine mesh strainer into jars or containers.
Let it cool, then refrigerate or freeze.
Ingredients
Method
- Place the chicken carcasses, chicken feet, and veggie scraps into your Instant Pot. Add the apple cider vinegar and salt. Fill the pot with water up to the maximum fill line.
- Secure the lid, set the valve to sealing, and cook on high pressure for 2 hours. Allow the pressure to release naturally. Strain the broth through a fine mesh strainer into jars or containers.
- Let it cool, then refrigerate or freeze.
