How To Make Chicken Bone Broth In An Instant Pot

Bone broth has become a buzzword in the health and wellness community, but in Nigerian homes, making stock from chicken or meat bones is something we’ve always done. It’s the secret to deeply flavored soups, stews, and sauces. Instead of relying on store-bought bouillon cubes, a good pot of homemade broth adds richness and nutrition to any dish.

Today, I’ll show you how I make my homemade chicken bone broth using a whole chicken carcass in the Instant Pot. It’s simple, affordable, and packed with flavor.

This broth became the base for my chicken peppersoup recipe; click here to check it out. If you don’t plan to use your chicken bone broth immediately, check out my quick hack to skim fat off stock for later use.

Why Make Homemade Chicken Bone Broth?

• Flavor Booster: A great base for soups, stews, and rice dishes.
• Nutritious: Extracts collagen, minerals, and amino acids from the bones.
• Cost-Effective: Stretches one whole chicken into multiple meals.
• Customizable: Keep it lightly seasoned to adapt to different recipes.

Homemade Chicken Bone Broth (Instant Pot Method)

This chicken bone broth is rich, flavorful, and packed with nutrients. Made with roasted chicken carcass, onion, and garlic, it’s the perfect base for soups, stews, sauces, and even sipping on its own.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Ingredients Method Notes

Ingredients

  

• Carcass of 1 whole chicken with giblets if available
• 1 medium onion halved (skin on)
• 1 whole garlic head skin on
• 1 tsp salt
• 1/2 tsp black pepper
• Water enough to fully submerge the bones

Method

 

1. Preheat oven to 400°F (200°C).
2. Place the chicken carcass, onion halves, and garlic head on a baking sheet. Season with salt and pepper.
3. Roast for 30–40 minutes, or until the bones and aromatics develop a deep golden color.
4. Transfer the roasted carcass, onion, and garlic into an Instant Pot.
5. Add enough water to fully submerge the bones.
6. Lock the lid and pressure cook on high for 1 hour.
7. Allow natural release, then strain the broth through a fine sieve into a large bowl or jars.
8. Discard the solids.
9. Store broth in the fridge for up to 5 days, or freeze for up to 3 months.

Notes

• To check if you’ve fully extracted nutrients, press a bone between your fingers, if it crumbles easily, you’ve done a great job!

Nutrition (per cup):
Calories: ~40 kcal | Protein: 9g | Fat: 1g | Carbohydrates: 1g