Homemade chicken broth is incredibly easy to make, rich in flavor, and so much faster when prepared in the Instant Pot. Not only is it budget-friendly, but making your own broth also allows you to customize the flavor with any vegetables, herbs, and spices you enjoy. The result is a concentrated, delicious broth that's perfect for a wide variety of recipes.
Is it worth making your own chicken broth? Absolutely! Homemade chicken broth is packed with flavor, super easy to make, and the Instant Pot speeds up the process like a charm. Plus, you can make a big batch that’s perfect for soups, stews, sauces, and even main dishes. The depth of flavor it adds to your recipes is unbeatable.
Not only does it taste far better than store-bought broth, but it’s also really inexpensive to make yourself. I love tossing in some veggies along with the chicken to boost the flavor even more. Cooking it in the Instant Pot is a total game-changer for saving time. If you make extra, freezing it for later is such a convenience.
Chicken broth is definitely a staple in my kitchen. I always have a batch on hand because it’s so versatile and adds so much flavor to so many dishes. Whether I'm making a quick soup, a rich sauce, or a comforting stew, it’s my go-to base. Plus, having homemade broth ready to go makes me feel like I’ve got a secret ingredient for almost any meal. There’s nothing like having a stash of homemade broth ready whenever you need it.
And if you’re looking for more, I also have a terrific recipe for Stovetop Chicken Broth, as well as Vegetable Broth and Beef Broth too.
How to Make Instant Pot Chicken Broth Video
What is the Difference Between Chicken Broth and Chicken Stock?
While chicken broth and chicken stock are often used interchangeably, there is a subtle difference. Chicken broth is typically made with mostly chicken meat, while chicken stock is made with both meat and bones. The big difference comes from the bones—when you cook them for a longer period, they release collagen, which gives the stock a richer, more concentrated flavor and a thicker texture.
Now, technically, the recipe I’m sharing here is chicken stock. I always use some form of bone-in chicken—whether it’s thighs, drumsticks, or even a whole chicken—because that’s what creates the rich depth of flavor. The bones are key to getting that extra body and deliciousness! So, even though we often call it "broth" in everyday conversation, it’s really more of a stock. And honestly, I think it’s the best way to go for homemade chicken broth that’s full of flavor.
Since I use chicken broth (or stock) in so many of my other recipes, I thought it would be simpler and less confusing to title this one "chicken broth." Even though it's technically more of a stock, I find that most people are more familiar with the term "broth." Plus, it just makes sense to call it that since it works perfectly in everything from soups to sauces to risottos. So, while it’s packed with all the rich goodness of stock, I’m sticking with "chicken broth" for the title to keep things easy.
Ingredients
The complete list of ingredients and their exact measurements can be found in the recipe card below.
- chicken
- For convenience, when I need a quick batch of chicken broth, I like using chicken drumsticks.
- I prefer using chicken drumsticks or wings for broth, but you can also use chicken breast, although it cooks much faster and has a tendency to dry out much more quickly, so I usually save chicken breast for other recipes.
- aromatic vegetables: onion, garlic, carrot, celery
- These are the base of any good broth. They add depth and wonderful flavor to the mix. Note: I always use the onion with the peel on! The peel actually helps give the broth a rich golden color, which makes it even more beautiful and appetizing.
- bay leaves, whole peppercorns, salt
- water
- I usually don’t mention water as an ingredient, but in this case, it really matters. Since we use a good amount of water for broth, the type of water you use can affect the taste. If you love your tap water and it tastes great, feel free to use it. But if your tap water isn’t the best (we’re not all lucky enough to have spring water right behind the house! 😂), I highly recommend using filtered water. We always use filtered water for both drinking and cooking because it makes a huge difference in the flavor of the broth. Trust me, it’s worth it!
- Equipment: Instant Pot (I use a 6 quart Instant Pot, if you have an 8 quart Instant Pot, you can use it as well without adjusting the recipe much at all. Just use a bit more chicken, more water and salt, the rest can stay the same.)
- 6 quart Instant Pot
- Don't have an Instant Pot? No problem! Here's my stovetop chicken broth recipe.
How To Make Instant Pot Chicken Broth
Making chicken broth in the Instant Pot is incredibly easy, and the best part is that you can even use frozen chicken! Since I make broth so often, I like to keep 3-4 chicken drumsticks in my freezer, so I always have the ingredients ready to go. No need to defrost — just pop them right into the pot.
- Add Ingredients to the Instant Pot
- Place all the ingredients — chicken, vegetables, herbs, and seasonings — directly into the Instant Pot’s inner chamber. Fill the pot up to the maximum fill line indicated on the inner pot.
- Set the Instant Pot
- Close the lid securely and set the valve to “Sealing.” This step is crucial to ensure the Instant Pot pressurizes properly. (Make sure the sealing ring is inside the lid, otherwise the Instant Pot will not come to pressure.)
- Cook on High Pressure for 35 Minutes
- Set the Instant Pot to Manual Mode or Pressure Cook (depending on your model) on high pressure for 35 minutes. If you're using frozen chicken, you don't need to adjust the time — 35 minutes will work perfectly, it will just take longer for it to come to pressure.
- Let the Pressure Release Naturally
- After cooking, it’s best to let the pressure release naturally. Since your Instant Pot is filled to the max, this step will prevent any mess and accidents. If you're in a hurry and want to release the pressure manually, make sure to let it rest for at least 15 minutes, preferably 30 minutes before carefully releasing the valve. Slowly open the valve to avoid splattering hot broth all over yourself and your kitchen. Trust me, a gradual release is the safest option.
- Strain the Broth
- Once the pressure is fully released, it’s time to strain the broth. Use a fine mesh sieve lined with cheesecloth or a paper towel. This will ensure your broth is nice and clear, without any unwanted bits of chicken or vegetable particles. You’ll be left with a rich, golden liquid that’s perfect for all your cooking needs.
Achieving Perfectly Clear, Rich, and Golden Homemade Broth
One of the best parts of homemade chicken broth is how wonderfully clear, rich, and golden it turns out. The secret to getting that perfect clarity is all in the straining process. After cooking, strain your broth not just through a fine mesh strainer, but also through additional cheesecloth or even a paper towel. This extra step ensures that all those little bits of herbs, veggies, and chicken particles are filtered out, leaving you with a beautifully clear liquid.
The flavor from the veggies and herbs you add makes a huge difference too, giving the broth a depth that’s hard to match. You’ll also notice that homemade broth is loaded with actual meat and bones, unlike store-bought broth, which often contains little to no meat. Did you know store-bought broth usually has only a fraction of actual meat compared to homemade? Using onion peels in your broth is also a fantastic trick. The peels help give the broth a beautiful golden color, making it not only rich in flavor but visually stunning as well. With these steps, your homemade broth will be full of flavor, perfectly clear, and beautifully golden — much better than anything you’ll find in a can!
What to Make With the Cooked Chicken From the Broth?
Once your broth is ready, don’t toss that cooked chicken! It’s perfect for so many dishes. Simply remove the meat from the bones and use it in soups, stews, casseroles, or even a quick chicken salad. It’s also great for adding to rice or pasta dishes. Here are a few of my favorite recipes to use up that delicious chicken:
The possibilities are endless! The chicken is already so flavorful from the broth, making it an easy, tasty addition to so many meals. Plus, it’s a great way to get the most out of your ingredients!
Storing Chicken Broth
Once your delicious homemade chicken broth is ready, it’s easy to store for later use! You can keep it in the refrigerator for up to a week, or freeze it for up to 6 months — perfect for when you need a quick homemade base for future meals.
For refrigerator storage, I love using glass mason jars. They’re perfect for keeping the broth fresh and easy to pour when you’re ready to use it. I typically use the 4 cup or 8 cups sized mason jars.
When it comes to freezing, I prefer plastic twist-top containers. They’re a great size for 2 or 4 cup portions, won’t break like glass jars, and have secure lids so there's no risk of spills or accidents. Just be sure to leave a little room at the top of the container since the broth will expand when frozen. This will help keep everything sealed and safe.
- Plastic containers I use to freeze chicken broth
- I bought a lot of Ziploc brand Twist n Loc containers that I reuse. They aren't currently in stock.
- Here's another brand that looks very similar, but since I haven't personally bought and used them, I can't vouch for them. They seem identical, but who knows how the quality compares.
Helpful Tips and Frequently Asked Questions
When it comes to making the best chicken broth, chicken drumsticks and wings are my absolute favorites! They provide a rich, flavorful broth because of the bones and the meat.
Chicken breasts and thighs can work too, though I don’t typically use them for broth. Chicken breast tends to dry out and overcook quickly, and while chicken thighs bring flavor, they’re a bit greasy for broth, so I prefer to reserve them for other recipes.
I also love saving wing tips and backbones when breaking down whole chickens — these parts are perfect for broth. Place them in a freezer bag until you're ready to make broth.
The great thing about making your own broth is that you can really customize it with all sorts of vegetables and herbs. Fresh herbs like parsley, thyme, dill, leeks, celery root, and parsnips add amazing flavor. I also love tossing in mushrooms for an earthy depth.
I always keep an airtight gallon freezer bag or container in my freezer, where I save the tops, peels, and ends of vegetables when preparing other meals. Things like onion tops, carrot peels, celery tops, leek tops — even those mushroom stems that might otherwise go to waste! When I’m ready to make broth, I just toss those veggie scraps right in. Not only does it cut down on waste, but it also makes your broth extra flavorful and delicious. You’re getting the most out of your groceries!
I use a 6-quart Instant Pot, and for one full pot of broth, I typically use about 1 pound of chicken. I’ve found that 4 chicken drumsticks work perfectly for this amount. To make things even easier, I buy chicken in bulk and freeze packages of 4 drumsticks. That way, I always have some on hand to make broth whenever I need it. The best part? You don’t even have to thaw the chicken before making the broth — just toss it straight from the freezer into the Instant Pot! It’s a huge time-saver and makes meal prep a breeze.
I always try to make a large batch, so I have plenty of broth stored in my freezer for quick meals down the road. It’s a huge time-saver.
Instant Pot Chicken Broth
Equipment
- 1 Instant Pot (pressure cooker) 6-8 quart
Ingredients
- 1 to 1 ½ lbs chicken I use about 4 chicken drumsticks, but you can use any part of the chicken, both bone and meat. Fresh or frozen chicken works great!
- Water fill to the max capacity of your Instant Pot, typically 6-8 quart size
- 1-2 dry bay leaves
- ½ tablespoon whole black peppercorns
- 1 onion cut in half (keeping the peel on will give the broth a beautiful golden color)
- ½ to 1 head of garlic cut in half (adjust to taste)
- 1 carrot roughly chopped
- 1 celery stalk roughly chopped
- Salt to taste (For a 6-quart Instant Pot, I usually use 1 ½ to 1 ¾ teaspoons of salt, but feel free to adjust based on your preferences)
Instructions
- Place all the ingredients into the inner chamber of the Instant Pot, including the chicken, vegetables, herbs, and spices. Fill the pot with filtered water up to the maximum capacity line.
- Cover the Instant Pot with the lid and make sure the valve is set to "Sealing." Double-check that the sealing ring is securely in the lid. Cook the broth on Manual Mode, High Pressure for 35 minutes.
- Once the cooking time is up, let the pressure release naturally. This will help avoid any splattering. (If you manually release the pressure, let it stand for 15-30 minutes first, then very carefully and gradually release the pressure.)
- Strain the broth through a fine mesh sieve lined with cheesecloth or a paper towel to remove any solids. This will give you a perfectly clear and flavorful broth. Save the chicken and remove from the bones to be used in other recipes, discard the veggies.)
- Store the homemade chicken broth in the refrigerator for up to one week, or freeze it for up to 6 months for future use.
Notes
- Chicken Parts: You can use any part of the chicken, including drumsticks, wings, chicken backbone, etc. Bone-in chicken gives the broth the best flavor and richness. Chicken breast dries out quickly, so cook it less and chicken thighs will be much more greasy, so I save those for other recipes.
- Frozen Chicken: You don’t need to thaw the chicken before making the broth. Just add it straight from the freezer!
- Flavor Adjustments: Feel free to add extra herbs or spices to customize the flavor. Fresh parsley, thyme, or dill work great in this broth.
- Vegetable Scraps: Save your veggie scraps (like onion peels, carrot ends, celery and leek tops) in the freezer for easy broth-making! They add extra flavor to your broth without any waste.
- Salt: Adjust the salt to your preference, but for a 6-quart Instant Pot, 1 ½ to 1 ¾ teaspoons of salt usually gives a well-seasoned broth. You can always add more later to taste.
- Broth Yield:When using a 6-quart Instant Pot, you can expect to yield about 14 cups of chicken broth. If you use fewer veggies and add more water, you'll end up with even more broth. If you're using an 8-quart Instant Pot, you'll get an even larger batch. The exact yield may vary based on the amount of ingredients and water you add.
Hi Olga, I have been making my own chicken soup for years and i notice you talk about an inner chamber in your pot. What type of pot is this? Thanks in advance. 😌
By inner chamber, I mean the stainless steel pot that goes where the food is cooked in the Instant Pot.
I apologize if this is a really stupid question, but the chicken is then tossed after cooking? Also, could you use already cooked chicken? My husband smokes whole chickens so I was wondering if I could throw the leftovers in there with some of the carcass so it would have a unique flavor. Just curious! Never done this before 🙂
You can toss it, if you want, but I usually repurpose the chicken and make chicken crepes, chicken salad to use in sandwiches or wraps, chicken quesadillas, etc.
I know that many people add a cooked chicken carcass to chicken broth. I personally don't like it. You can try it and see what you think. I like the flavor much better when using fresh chicken.