Go Back

Instant Pot Bone Broth


  • 1-2 Whole chicken carcasses
  • 1 Freezer size gallon bag Vegetable scraps-onions, carrots, peppers, celery
  • 9-10 Cups Filtered water
  • 2 Bay Leaves
  • Handful Fresh Cilantro
  • 1 tsp Salt
  • 1.5-2 tsp Apple Cider Vinegar
  • 1 tsp Dried (or a handful of fresh) parsley
  • 1 tsp Dried Thyme
  • 1-2 Cloves Minced Garlic


  • * Put everything in the Instant Pot and Seal. Press Manuel and increase time to 150
    minutes. When its finished let it naturally release.
  • * When cool, strain the broth to separate the bones, vegetables (you will need a large bowl
    for this).
  • * I put this bowl in the fridge overnight and then skim the fat off the top.
  • * Portion the cooled broth into quart freezer bags in 2 cup portions (label bags with the
    amount in each).
  • * Put the quart bags into a freezer bag in case of spilling.
  • * Take out a bag or two as needed and thaw.