Instant Pot Broth Recipe: Rich Depth in Half the Time

This pressure cooker method transforms humble ingredients into deeply flavorful broth in a fraction of traditional time. The Instant Pot extracts maximum richness from bones and vegetables, creating a base that elevates any dish.

What makes this technique special is its efficiency. In 90 minutes or less, you’ll have a golden, aromatic broth that tastes like it simmered all day. No skimming required—the sealed environment contains all the flavor.

The result is a versatile liquid that works as soup base, cooking liquid, or deglaing agent. Meat-based or vegetable-only, both versions deliver restaurant-quality depth with minimal effort.

Perfect for meal prep, this broth freezes beautifully for up to six months.

Ingredients for Instant Pot Broth

Simple, humble ingredients transform into restaurant-quality broth with your Instant Pot’s help.

The bones are the foundation—chicken necks and backs yield the most gelatin, but any carcasses work. Whole Foods or local butchers often sell bones cheaply. The vegetables don’t need peeling (the skins add color), but scrub them well. For the best flavor, roast the bones and veggies first (400°F for 20 minutes) to deepen the caramelization.

No chicken bones? Beef bones or turkey carcasses work equally well. Short on fresh herbs? Dried thyme at one-third the amount is fine. The vinegar brightens the broth—white vinegar or lemon juice can substitute. If you’re missing celery, add an extra carrot. The key is not overfilling the Instant Pot—never exceed the two-thirds max fill line.

Broth keeps in the fridge for 4-5 days or freezes for 6 months. I like portioning into 1-cup containers for easy use. Let it cool slightly before storing, and skim off any fat after chilling (it’s easier to remove when solidified).

Step-by-Step Instructions for Instant Pot Broth

This pressure cooker method extracts maximum flavor in minimal time with precise technique.

Step 1: Prepare Aromatics and Bones

Quarter the 1 whole Yellow Onion with skin left on—this adds depth and color to your broth. Cut the 2 whole Carrots and 2 pieces Celery Stalks into large chunks; uniformity matters less here since everything will break down under pressure.

Lightly crush the 1 tsp Black Peppercorns to release their oils, but leave them whole to avoid bitterness. Smashed 4 cloves Garlic Cloves (unpeeled) contribute robust flavor without burning. Combine all vegetables and the 2 lb Chicken Bones in the Instant Pot insert.

Step 2: Add Liquids and Seasonings

Pour in the 10 cups Cold Water, ensuring it covers all ingredients by at least an inch. The cold start prevents uneven cooking and ensures proper pressure buildup. Add the 1 tbsp Apple Cider Vinegar—its acidity helps extract minerals from the bones for a richer, clearer broth.

Include the 2 pieces Bay Leaves, 0.5 cup Fresh Parsley Stems, and 4 pieces Fresh Thyme Sprigs. Stir in the 1 tsp Kosher Salt now, though you’ll adjust seasoning after cooking. Secure the lid and set the valve to sealing position.

Step 3: Pressure Cook for Maximum Extraction

Cook on high pressure for 2 hours. This extended time under pressure breaks down collagen in the chicken bones into gelatin, giving your broth body and a luxurious mouthfeel. The aromatics will fully infuse during this period, creating layers of flavor.

Once the cooking cycle completes, allow the pressure to release naturally for 30 minutes. This gradual release prevents violent bubbling that could cloud your broth. After the float valve drops, carefully open the lid, tilting it away from your face to avoid steam.

Step 4: Strain and Finish

Place a fine-mesh strainer over a large bowl or pot and pour the broth through it. Gently press the solids with a spoon to extract any remaining liquid, but avoid squeezing, which can make the broth bitter. Discard the solids—they’ve given all their flavor to the liquid.

Taste the broth and adjust the kosher salt as needed. The flavor should be rich and balanced, with the sweetness of carrots and celery stalks complementing the depth from the chicken bones. Skim off any excess fat that rises to the surface if you prefer a leaner broth.

Use immediately in recipes or cool completely before storing. The broth will thicken slightly as it cools due to the gelatin from the bones—a sign of excellent extraction.

Regional Styles of instant pot broth

French Classic

For a refined French-style version, I add 1 leek (white and light green parts only) along with the other vegetables. Include 1 tbsp tomato paste and 5-6 parsley stems tied with kitchen twine. This creates a lighter but deeply aromatic broth perfect for consommé or French onion soup. 💫

Asian-Inspired

Transform this into an Asian-style broth by swapping the aromatics. Use 1-inch ginger slices, 4 star anise pods, and 1 cinnamon stick instead of thyme and bay leaves. Add 2 tbsp soy sauce and 1 tbsp fish sauce for umami depth.

Mexican Caldo

For a vibrant Mexican caldo de pollo, add 1 whole tomato (halved), 1 jalapeño (halved), and 1 tsp cumin seeds. Include the skin of the yellow onion for rich color. This creates a broth perfect for tortilla soup or pozole.

Italian Brodo

Italian brodo often includes 1 fennel bulb (quartered) and 1 Parmesan rind. Use 1 tsp fennel seeds instead of peppercorns. The Parmesan adds a subtle savory note that’s perfect for risotto or minestrone.

Jewish Penicillin

This chicken soup classic adds 1 parsnip and 1 turnip to the standard mirepoix. I also include 1 whole clove and dill sprigs for that comforting, traditional flavor that’s been soothing families for generations.

Frequently Asked Questions