Effortless 1-Hour Pressure Cooker Chicken Broth: Your Ultimate Homemade Instant Pot Recipe

Discover how to create rich, flavorful homemade chicken broth in just one hour using your pressure cooker. This foundational recipe is incredibly simple, fully customizable, and perfect for elevating all your favorite dishes!

There’s something incredibly satisfying about transforming simple ingredients into a pantry staple that elevates almost any meal. Today, we’re diving into the wonderful world of homemade chicken broth, but with a twist that fits perfectly into our busy lives: the pressure cooker. Forget simmering for hours on end; with this method, you’ll have a rich, aromatic batch of liquid gold ready in about an hour, plus a few minutes of prep and pressure build-up.

This isn’t just about saving time; it’s about unlocking unparalleled flavor and nutritional benefits that store-bought varieties simply can’t match. Imagine a broth that’s perfectly seasoned to your taste, incredibly fresh, and low in sodium. Plus, as an added bonus, you’ll end up with a beautifully cooked whole chicken ready for another meal. This is culinary efficiency at its finest, turning a kitchen essential into an easy, rewarding endeavor.

Why Choose Homemade Pressure Cooker Chicken Broth? The Unbeatable Advantages

While convenient, store-bought chicken broth often pales in comparison to its homemade counterpart. Here’s why making your own, especially with a pressure cooker, is a game-changer:

• Superior Flavor Profile: The depth of flavor in homemade broth is simply unmatched. You control the quality of ingredients, allowing for a richer, more nuanced taste that forms the perfect base for soups, sauces, gravies, and stews.
• Control Over Ingredients: Commercial broths can be surprisingly high in sodium and often contain artificial flavors or preservatives. By making it yourself, you dictate exactly what goes in, ensuring a clean, healthy product tailored to your dietary needs.
• Nutritional Powerhouse: When bones and connective tissues are cooked under pressure, they release valuable collagen, amino acids, and minerals. This “bone broth” aspect contributes to gut health, joint support, and a boosted immune system.
• Cost-Effectiveness: Making broth from a whole chicken, or even leftover carcasses, is incredibly economical. You get two meals in one: a delicious broth and perfectly cooked chicken meat for sandwiches, salads, or other recipes.
• Ultimate Freshness: There’s nothing quite like the aroma and taste of freshly made broth. It’s a sensory experience that adds warmth and comfort to your home, especially as the seasons change and cooler weather sets in.

Of course, I’m not knocking store-bought broth entirely – it’s a lifesaver when you’re short on time or feeling under the weather and need a quick bowl of chicken noodle soup. But for those times when you want to elevate your cooking and truly nourish yourself, homemade is the way to go.

The Magic of the Pressure Cooker: Your Instant Pot Ally

For years, making chicken broth from scratch meant dedicating half a day to low-and-slow simmering on the stovetop. While effective, it’s not always practical. That’s where the electric pressure cooker, like the ever-popular Instant Pot, enters the scene as a true kitchen hero.

If you’re new to the Instant Pot phenomenon, it’s a multi-functional appliance that combines the features of an electric pressure cooker, slow cooker, rice cooker, steamer, sauté pan, and more, all in one sleek device. Its ability to cook food at high pressure drastically reduces cooking times while simultaneously extracting maximum flavor and nutrients from ingredients.

For chicken broth, this means what once took 6-8 hours on the stove can now be achieved in just one hour of active pressure cooking. Add to that about 5 minutes of prep time and 20 minutes for the pressure to build, and you’re looking at rich, homemade broth in a fraction of the traditional time. The Instant Pot truly makes the process “set it and forget it,” allowing you to tackle other tasks or simply relax while your kitchen fills with the comforting aroma of slowly simmered broth.

Selecting the Best Chicken and Aromatics for Your Broth

The quality of your ingredients directly impacts the richness and flavor of your finished broth. Here are your best options for chicken:

• Whole Raw Chicken: This is my preferred method. Using a 2 1/2 to 3-pound whole chicken not only creates a robust broth but also yields a fully cooked, tender chicken that you can shred for countless other recipes or freeze for later use.
• Chicken Pieces with Bones: If a whole chicken isn’t available or preferred, 2 1/2 to 3 pounds of bone-in chicken parts like wings, drumsticks, necks, or thighs work wonderfully. The bones are crucial for developing deep flavor and extracting beneficial collagen. Avoid using boneless, skinless chicken breasts, as they don’t contribute much to the broth’s body or taste.
• Rotisserie Chicken Carcasses: A fantastic way to minimize food waste! Save the bones from 2-3 roasted chickens, and use them to create a flavorful, savory broth. This option offers a deeply roasted flavor profile right from the start.

Beyond the chicken, the right aromatics are essential. Classic choices include quartered onions (peels on for color and nutrients!), chopped carrots, and celery stalks. Optional additions like garlic cloves, whole peppercorns, parsley, and fresh thyme sprigs further enhance the complexity. For an even richer “bone broth” profile, consider adding a tablespoon of apple cider vinegar, which helps draw minerals from the bones.

The Secret to Unforgettable Flavor: Searing the Ingredients

One step that truly sets this pressure cooker chicken broth recipe apart is the initial searing of both the vegetables and the chicken. While many broth recipes skip this, investing just 5 minutes in this stage dramatically deepens the final flavor and adds a beautiful golden hue to your broth. This browning process, known as the Maillard reaction, creates new flavor compounds that are incredibly savory and rich.

You’ll start by sautéing your vegetables – onions, carrots, and celery – in a bit of olive oil until they just begin to brown on the edges. This caramelizes their natural sugars, adding a subtle sweetness and depth. After removing the vegetables, you’ll then sear the whole chicken (or chicken pieces) until its skin turns a beautiful golden brown on both sides. This simple step locks in savory notes and forms a delicious foundation for your broth.

Another optional, but highly recommended, ingredient is nutritional yeast. Don’t let the name deter you! Nutritional yeast is a deactivated yeast that has a savory, umami-rich, slightly cheesy flavor. It’s known for boosting immune function and providing essential B vitamins. In broth, it adds an extra layer of savory depth and contributes to a lovely golden color, making your broth even more inviting. If you’re new to it, start with a teaspoon and adjust to your preference.

This pressure cooker chicken broth – whether you call it chicken stock or bone broth – is incredibly versatile and will become a staple in your kitchen. Make a big batch to keep on hand, and you’ll always be ready to infuse your meals with homemade goodness!

Storage Tips and Creative Uses for Your Broth

Once your homemade broth is ready, proper storage ensures you can enjoy its fresh flavor for weeks or even months. After straining, allow the broth to cool completely before transferring it to airtight containers.

• Refrigeration: Freshly made chicken broth can be stored in the refrigerator for up to 5 days. It’s perfect for immediate use in your weekly meal prep.
• Freezing: For longer storage, freezing is your best friend. Broth can last up to 2 months (or even longer) in the freezer.
  • Portion Control: Freeze broth in various sizes. Use ice cube trays for small portions perfect for sautéing vegetables or deglazing a pan. Larger portions (1-2 cups) can be frozen in freezer-safe jars, plastic containers, or heavy-duty freezer bags.
  • Labeling: Always label containers with the date and contents so you know exactly what you have on hand.
  • Thawing: Simply pop frozen broth into the microwave for a few minutes, or let it thaw in the refrigerator overnight when you’re ready to use it.

Your homemade chicken broth is incredibly versatile and can enhance a multitude of dishes:

1. One Skillet Chicken with Lemon Garlic Cream Sauce
2. Chicken Noodle Soup (Slow Cooker)
3. One Pot Greek Chicken and Rice Pilaf
4. One Skillet Chicken with Garlicky Mushroom Cream Sauce
5. Creamy Chicken and Wild Rice Soup (Slow Cooker)

Beyond these, use it as a base for any soup or stew, as the liquid for cooking rice, quinoa, or other grains, in pan sauces, gravies, or simply warmed up with a pinch of salt and pepper for a comforting drink.

Yield: 8-10 cups

The Basics: One Hour Pressure Cooker Chicken Broth

Prep Time
5 minutes

Cook Time
1 hour 5 minutes

Total Time
1 hour 10 minutes

Learn how to make pressure cooker chicken broth in one hour. This is a simple, basic recipe that can easily be customized to your own taste!

Ingredients

• 1 tablespoon olive oil
• 1 (2 1/2 -3 pound) raw whole chicken with skin (see notes)
• 1 medium onion, quartered (leave the peels on)
• 1 carrot, chopped into thirds
• 1-2 stalks celery, chopped into thirds
• 2-4 cloves garlic (optional)
• 8-9 whole peppercorns
• 2 teaspoons nutritional yeast (optional)
• 2 teaspoons salt (optional)
• 2-3 sprigs parsley (optional)
• 2-3 sprigs fresh thyme (optional)

Instructions

1. PRESSURE COOKER/ INSTANT POT: Heat your pressure cooker on high sauté mode (for Instant Pot users, press the ‘Sauté’ button). Once hot, add the olive oil, followed by the carrots, onions, celery, and garlic. Sauté for about 1 minute, allowing the vegetables to slightly brown on the outside, then remove them to a plate. Next, add the whole chicken (or your chosen chicken pieces) to the pot and sear the skin on both sides for a total of 4 minutes until golden brown. This crucial step adds immense flavor to your broth.
2. Return the sautéed vegetables to the Instant Pot. Add the whole peppercorns, nutritional yeast (if using), salt (if using), parsley, and thyme. Pour in cold water until it reaches the 10-cup fill line inside your pressure cooker, ensuring all ingredients are submerged.
3. Secure the lid, making sure the pressure release valve is set to the ‘sealed’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and adjust the cooking time to 60 minutes using the up arrow. The pressure cooker will now take approximately 15-20 minutes to build pressure before the actual 60-minute cooking cycle begins.
4. Once the cooking cycle is complete, you have two options for releasing pressure:
   • Quick Release: Carefully move the valve to the ‘venting’ position to quickly release the pressure. Be cautious of the hot steam.
   • Natural Release: Allow the pressure to release naturally, which will take longer (around 15-20 minutes). This method is often preferred for more tender meat and less cloudy broth.

   Once the pressure has fully released, carefully remove the lid. Allow the broth to cool slightly before taking out the chicken and vegetables. If you used a whole chicken, you can now shred the meat for immediate use or freeze it for later. Strain the broth through a fine-mesh sieve into freezer-safe containers, discarding the cooked vegetables and bones. Store the broth in the refrigerator for up to 5 days or freeze for up to 2 months.

5. SLOW COOKER METHOD: If you don’t have a pressure cooker, you can still make this delicious broth. Use a large sauté pan to perform the browning steps for the vegetables and chicken as described in step #1. Once seared, transfer all the ingredients, along with 10 cups of cold water, into your slow cooker. Cook on the ‘low’ setting for 8-14 hours. After cooking, remove the chicken and vegetables, then strain the broth into freezer-safe containers for storage.

Notes

• I personally love and recommend the Instant Pot for its versatility and efficiency in the kitchen.
• You can easily substitute a whole chicken with 2 1/2 – 3 pounds of bone-in chicken pieces (such as thighs, drumsticks, wings, or necks). Alternatively, for a budget-friendly option, use the carcasses from 2-3 rotisserie chickens for a rich, roasted flavor.
• Feel free to customize your broth with additional aromatics and herbs. Consider adding bay leaves, a sprig of rosemary, leeks, slices of fresh ginger, or even a dash of turmeric for added flavor and health benefits.
• To achieve a clearer broth, you can skim any foam that rises to the top during the initial pressure build-up phase (if your cooker allows), or simply strain it carefully. For a low-fat broth, refrigerate the strained broth until the fat layer solidifies at the top. This makes it incredibly easy to spoon off before reheating and serving.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!

Embrace the Ease and Flavor of Homemade Broth

Making your own chicken broth doesn’t have to be an all-day affair. With the help of your pressure cooker, you can achieve incredibly flavorful, nutritious broth in a fraction of the time. This recipe is designed for both beginners and seasoned cooks looking for an efficient way to stock their kitchens with a homemade staple.

The few extra minutes spent searing the chicken and vegetables are truly worth it, contributing significantly to the depth and richness of your broth. From customizing the aromatics to enjoying a low-sodium, fresh product, this method puts you in complete control. So go ahead, make a batch this week, fill your home with wonderful aromas, and savor the difference homemade broth makes in all your culinary creations. Happy cooking!