Chicken Bone Broth


  • 4 pounds mixed bones
  • 2 tablespoons extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 4 carrots
  • 2 stalks celery
  • 1 large yellow onion
  • 1 bunch flat-leaf parsley
  • 4 cloves garlic
  • 1 tablespoon apple cider vinegar
  • 6 - 8 cups filtered water
  • 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.
  • Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
  • Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
  • Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
  • 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.
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