Chicken Bone Broth
Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.
Servings Prep Time
8 – 10cups 10minutes
Cook Time
Servings Prep Time
8 – 10cups 10minutes
Cook Time
  • 4pounds mixed bonessee Tidbits
  • 2tablespoons extra-virgin olive oiloptional
  • Fine sea salt and freshly ground black pepperoptional
  • 4 carrotshalved crosswise
  • 2stalks celeryhalved crosswise, with leaves
  • 1large yellow onionquartered
  • 1bunch flat-leaf parsley
  • 4cloves garliccrushed
  • 1tablespoon apple cider vinegar
  • 6 – 8cups filtered water
  1. If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
  2. Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
  3. Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
  4. Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
  5. Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.
Recipe Notes


Ask your butcher for soup bones. For beef stock, use a mix of bones with a little meat
on them, such as oxtail, short ribs, or knucklebones. For poultry, use a mix of backs, legs, and feet.