Instant Pot Instant Broth


I think I have fallen in love with a Christmas gift.  I knew I wanted it, but I had no idea how badly I needed it.  Yes, that’s right, I’m talking about the very popular Instant Pot.  The people have been clamoring about how great it is, and the people are not wrong.  This is one fantastic kitchen gadget that I’m going to put along with my Spiralizer, Microplane Zester, and Vitamix as the must haves in any kitchen.

Let’s break in your new Instant Pot by adapting the Homemade Chicken Stock recipe from Eat Happy Cookbook.  I bet you’ll be as shocked as I am that such sorcery is even possible.

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Instant Pot Instant Chicken/Turkey Broth

Course Main Dishes, Soups/Stews
Cuisine Carnivore, Keto, Low Carb, NSNG, Paleo
Servings 8


  • 1 cooked chicken carcass (or turkey carcass)
  • 8 baby carrots
  • 3 celery stalks, chopped once or twice
  • 1 medium onion quartered (you can leave the skin on if you’d like...experiment!)
  • 1 bay leaf
  • 1 bundle of whatever fresh herbs are on hand, I use oregano, thyme, and sage (or you can use dried herbs, 1 teaspoon each)
  • 2 teaspoons salt
  • 1 teaspoon fresh pepper
  • 1 tablespoon apple cider vinegar


  • Put chicken or turkey carcass in instant pot.
  • Fill Instant Pot with water to the 8 cup level, even if the chicken or turkey carcass isn't fully submerged in water.
  • Put remaining ingredients in instant pot.
  • Place and lock lid on Instant Pot and turn venting knob to "sealing."
  • Plug in and turn on Instant Pot by pressing "Manual." The default cooking time will be 30 minutes and "High Pressure" will be lit. Don't press any other button, and the cooking will begin.
  • The whole cooking time is a little less than 1 hour. You can open the Instant Pot lid when the silver float valve has descended back down below the surface line of the lid.
  • Strain broth and serve or store in fridge or freezer.
Keyword celiac
Tried this recipe?Let us know how it was!





  • Hmmm, I’d been wondering if an Instant Pot was worth it. Loving my new spiralizer and have had a Vita Mix for years. Off to find out what a Microplane Zester is…..sounds like a good name for a band.

  • What size Instant Pot did you get?

  • Mark DeNio / Reply

    I’m a completely beginner cook. Pan frying chicken breasts is the extent of my cooking at this point. Would an Instant Pot be good to learn cooking with? I’ve been wanting to use a slow cooker more but am having trouble getting organized to prep and put everything in before I go to work. The idea of coming home from work, putting everything in and having a good meal an hour or so later is quite appealing and would go a long way to keeping me out of the fast food restaurants. Thoughts?

    • Mark,

      There is an Instant Pot Facebook page. Also, do a google search. Using the Instant Pot is very easy and should be great for a beginning cook. One of my favorite recipes You will have to lose the potatoes if you are NSNG though.

    • Dave Miller / Reply

      I have had my Instant Pot for 2 years… It is a fantastic kitchen tool… Prior to purchase I did a lot of research before I bought it… Having the Instant Pot I would never use a slow cooker again… Pulled Pork in 50 – 70 minutes (depending on size) instead of 10 hours… I have also made Chicken and Beef Bone Broth…. This is not your Mammas pressure cooker….Your can’t beat it….

      • I may actually give away my slow cooker to a friend! It feels sacrilegious saying that, but you just can’t beat this Instant Pot!

  • Rebecca Icarro / Reply

    Hooray! Glad you got one!

  • Dena Smith / Reply

    Such a simple recipe with very flavorful results!

  • Melissa Shuba / Reply

    I’m a huge fan and love your cookbooks! I have a recipe from an instant pot recipe book that calls for the broth to cook for 90 minutes. Do you get all the benefits from the bones in 30 minutes? That would make it quicker. Broth is definitely a staple in my house for flavorful soups and recipes. Thanks for all you do!

    • The longer you can leave the bones in the IP to be pressure cooked, the better, but for sure 30 mins is enough!!
      Thanks, Melissa!!

  • This recipe is great! Flavor is perfect and at least you know what you’re eating. No additives. Very healthy. Also easy to make.

    • Thanks, Barbara!! I’m glad you liked it! Clean ingredients and no additives are very important over here at the Eat Happy Kitchen. 🙂

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