Go Back
Instant Pot Chicken Broth in jars

Instant Pot Chicken Broth

Instant Pot Chicken Broth is flavorful and easy to make. Use a leftover chicken carcass to make this pressure cooker chicken broth.

Course Soup
Cuisine American
Keyword chicken stock, pressure cooker chicken broth
Prep Time 15 minutes
Cook Time 1 hour
Pressure Building and Release 30 minutes
Total Time 1 hour 45 minutes
Servings 4 pints
Calories 15 kcal
Author Sandy Clifton


  • 1 Leftover Chicken Carcass (or chicken bones you have saved and frozen)
  • 1 large Yellow Onion, quartered
  • 3 medium Carrots, chopped
  • 2 ribs Celery, chopped
  • 4 cloves Garlic, smashed
  • 2 Bay Leaves
  • 1 small bunch Parsley
  • 1 teaspoon Salt (more or less to taste)
  • Water (enough to cover ingredients in pot)


  1. Add all ingredients to the pressure cooker pot and cover with water. Don't go over the max fill line of the pot.

  2. Close the lid and set the steam release knob to the Sealing position.

  3. Press the Pressure Cook or Manual button or dial, then the +/- button or dial to select 60 minutes. High Pressure. The pot will take several minutes to come to pressure.

  4. When the cook cycle has finished, turn off the pot and let it sit undisturbed for at least 20 minutes (20 minute natural release). Then turn the steam release knob to the Venting position to release the remaining steam/pressure.

  5. When the pin in the lid drops back down, open the lid.

  6. At this point I prefer to let the broth cool quite a bit so it is safer to handle. Place a strainer/colander into a large bowl. Then pour the contents of the pot into the strainer.

  7. Remove the strainer from the bowl and discard the bones/veggies.

  8. Have your clean jars with lids, or freezer zip-closure baggies ready. A funnel is helpful, as is a 1-cup measuring cup.

  9. Fill the jars or baggies with broth, close them, and store in the refrigerator for up to a 5 days, or freeze* for up to 6 months.

  10. Serve a hot mug of broth, or use in any recipes that require chicken stock or broth.

Recipe Notes

*When freezing, especially in jars, be sure to leave some room for the liquid to expand so the jars don't break.