Instant Pot Chicken Broth

Nothing beats the flavor of homemade chicken broth in soup. It's rich and concentrated and it's so much faster to make in the instant pot. When you make the broth yourself, it becomes inexpensive real quick than if you were to buy some from the store. And you can adjust the flavor of the broth by adding in any kind of vegetables, herbs, and spices you have on hand!

What's the difference between Chicken Broth and Chicken Stock?

In a lot of cases, broth is made mostly of chicken meat whereas chicken stock is made with both chicken meat and chicken bones. Chicken Stock has a much richer and a more concentrated flavor because of the bones and the collagen. So technically, this recipe is chicken stock, since I usually do use some sort of bones with meat when I make homemade "broth".

Is it Worth Making your own Chicken Broth?

Absolutely! It's so flavorful and so easy to make with this instant pot recipe! You can easily make a big batch of chicken broth in less than an hour. And you can use this for many things besides soup, such as, strew, sauces, and many main course dishes too! It adds that homey in depth flavor to so many recipes. Making it yourself because inexpensive really fast:)

How to Store:

Store the chicken broth in the refrigerator for up to a week if you've already meal prepped for the whole week! Or you can put them in your freezer for up to 6 months.

I really like using glass mason jars for storing the broth in the refrigerator, but if you prefer to store them in your freezer for future recipes, I recommend using plastic jars with a twist top. There's no chance of the containers accidentally breaking like the glass will. And they won't spill or pop off. Make sure to leave some room at the top, since the broth will expand as it freezes.

Prep time:
10 minutes
Cook time:
35 minutes
Chill time:
Total time:
45 minutes
17 cups


  • 1 lbs Chicken, I used five small drumsticks and one chicken breast, but you can use any part of the chicken, both bone and meat - Fresh or Frozen chicken can be used
  • Water, fill to max capacity
  • 1-2 Dry Bay Leaves
  • 1/2 tbsp Whole Black Pepper Corns
  • 1 Onion, cut in halt, don't peel, add the whole onion into the instant pot
  • 1 Head of Garlic, or to taste
  • Vegetable Scraps, carrot peels, celery ends, parsley stems, mushroom stems, etc.
  • Salt, to taste


  1. Place all of the ingredients you're using, into the instant pot. Fill the pot with filtered water, up to the maximum capacity.
  2. Cover the Instant Pot with the lid, close the valve to "sealing". Cook the broth for 35 minutes on "Manuel Mode", or "Pressure Cook" - High Pressure.
  3. Let the pressure to subside either manually or wait 10-15 minutes for it to release naturally, before opening up the lid.
  4. Strain the broth through a fine mesh sieve lined with a cheesecloth or a paper towel.
  5. Store the chicken broth in the refrigerator for up to a week, or in the freezer, up to 6 months.

Recipe notes

Did You Make This Recipe?

Snap a photo of it and tag me on Instagram @emily_kovalev or use the hashtag #emily_kovalev so I can see it and feature it!