Instant Pot Chicken Broth

Yield: ~2 litres Total Time: 60 minutes Active Time: 15 minutes
One thing that a pressure cooker like the Instant Pot is good for is making flavourful broths quickly. This recipe was designed as a way to use up a leftover roast chicken carcass instead of just letting it go to waste once the chicken was removed. We highly recommend using it as the broth in our chicken soup recipe!


  • 1 - roast chicken carcass*
  • 1-2 - large carrots (roughly chopped)
  • 1 - large onion (halved)
  • 2 - stalks of celery (roughly chopped)
  • 1 - head garlic (halved)
  • 1 - bay leaf
  • 5 - parsely sprigs
  • 2 - thyme sprigs
  • 1 tsp - black peppercorns


  1. Prep all your ingredients and put them into your pressure cooker pot
  2. Cover the contents of the pot with water, making sure not to fill past the max line
  3. Cook under pressure for 30 minutes
  4. Either let the pressure release naturally or manually
  5. Using a mesh strainer separate the liquid into another pot
  6. You can use the broth right away in another recipe or store it in the fridge for up to a week


  • *Instead of a roast chicken carcass you can also use scrap bones that you save in the freezer until you are ready to make broth
  • The broth can also be frozen if you need to keep it for longer
  • You may notice that this broth recipe includes no salt. This is purposeful since it allows you to add the appropriate amount of salt when you use it
  • We use a 5 litre Instant Pot for these recipes, so if your pressure cooker is a different size then you may end up with a different yield at the end.