Pressure Cooker Bone Broth or Chicken Stock Recipe (2024)

I do this using chicken feet. You can buy a pound to 2 pounds of chicken feet for about $1.75, then I throw in a thigh or or breast (bone in, of course). The chicken feet have sooo much collagen in them, that when the broth cools in the fridge, it firms up like jello. I can say that i've been doing this about once a week for the past 6 weeks or so, and I keep it in a large pitcher. I dip into it, using a half cup or cup for whatever i'm cooking all week long.

I cooked for 4 hours in my pressure cooker. The broth tasted like sauerkraut. Looking up info found long cooking times breaks down amino acid bonds leading to sour tasting broth that cannot be fixed. Had to throw mine out. Cook for 3 hours or less.

I bought "soup sacks" from Amazon. They work great and the broth is virtually clear. Bone crumble, but no need to strain.

It sounds like you had the heat on too high once you brought the cooker up to high pressure, and your cooker then vented all of the steam/liquid to prevent an explosion. For stovetop pressure cookers, finding the flame setting that maintains high pressure without causing venting can be bit tricky. I routinely make stock along the lines of this recipe and leave my stovetop pressure cooker running on high pressure for hours. As long as it's not venting you should be fine.

I've used this recipe multiple times with great results. I usually roast a whole chicken and eat it for dinner, then save the bones and carcass to make bone broth (3 hrs) in my Instant Pot. I use 1 tbsp of salt because the bones are a little salty already from making the roasted chicken. It's delicious and makes great soup (sometimes I sip it straight).

Roasting removes the funky flavor. You may also do a quick blanching in boiling water prior to roasting. I do not boil the marrow bone, though. 10 minutes broil in the convection oven is enough. I collect the melted fat.
I find that this quick broil keep the marrow in the bone if I am making soup.

My godmother in New Orleans used to put a little whiskey in some broth for me when I was sick (when I was an adult). Pure magic.

if you are cooking it under high pressure, the required cooking time is one hour only. See the instructions.

I think something went wrong for you. With an electric pressure cooker like the Instant Pot, there should be no loss of liquid during cooking.

This recipe convinced me that the Instant Pot is a great piece of equipment to have. We used to throw away our Costco $5.99 roasted chicken carcass (usually with a lot of meat still left on), but now this recipe is so easy and fast and delivers a concentrated chicken broth to use in other recipes. Commercial chicken broth in cans and boxes are so cheap, but nothing beats the flavor of homemade broth. Like others I had a problem with the liquid evaporating, but will adjust the steam release/H2O.

I cooked bone broth ordinary way on a stove top but it usually takes 24-48 hour of slow cooking, lots of gas. But regarding sour taste, if you soak bones in a mixture of water with vinegar for 30-60 min before cooking, then you can rinse bones, add ingredients and cook as usual it' won't be sour anymore and will taste just fine with the same effect of delivering collagen and other ingredients. How that helps.

How do I adapt this to a Dutch oven? I'd love to have a pressure cooker or instant pot - would anyone like to wave a magic wand and make more counter space appear for me, please??

You can also use paya also known as trotters. Those bony cuts/parts have very much collagen. So use the joints. And I do same keep in carafe in fridge and scoop out the gelatin as needed.

Worked perfectly - delicious and very forgiving of variations and diet-related adjustments. Great to have bone broth in 3 hours. Definitely make sure you are pressure cooking with the lid fully sealed. Mine had exactly the same amount of liquid after 3 hrs high pressure as at start.

I've just realized I forgot the apple cider vinegar! I'm at hour three of pressure cooking. Should I do anything???

This recipe works well, so I can't understand the comments of some cooks who did not have success. I have made it several times with beef and chicken bones or a combination of both. One reader suggested using a soup sack, so I tried that with my latest batch. The broth is perfectly clear and delicious, and I skipped the straining step.

I've made bone broth several times, and it's always good, but this was easier and quicker with the pressure cooker. I roasted bones AND vegetables, as recommended in another recipe. I used dried herbs instead of fresh, and I didn't add vinegar or salt, as I prefer to add that in the final recipe. In any case, the taste was delicious. Thanks for pointing out that the bones can be varied. I wondered when I mixed lamb with beef, but your recipe says even chicken bones mixed with beer are OK.

It seems this is a hot pot pressure cooker. The older traditional pressure cookers have the whistle that cannot possibly cook for an hour like that. Would anyone have input on this for me? I'm not buying a new pot when this one works just fine.

Having left my copy of Melissa Clark's Dinner in an Instant at a friend's house I am tremendously happy to find this recipe online. Every turkey-eating occasion I make two lots of bone broth, each with half of the carcass, and it is the best I have ever tasted. Makes great soup. Thank you, Ms. Clark, for your generosity.

Fabulous stock!

i’ve used the recipe has printed many times. it works great, especially using the “soup socks” from Amazon to keep broth clear. i have not found that 4 hours for chicken bone broth is “sour”. what i do find is that the recipe as written includes what I consider a very large amount of spices. If you want a fairly neutral broth for a light soup or gumbo, i do recommend you skip everything but the bones, half the salt, veggies and 1/3 of the vinegar. Roasting the bones is IMHO what makes it magic

I just made this with the star anise option and I don't love that flavor. We will still eat it, but next round I'll just leave that out (I already know I don't care for clove) and definitely get some fresh thyme rather than the dried kind I used this time. All in all, a good recipe - I always think I shouldn't need a recipe for stock, but then I'm always unsure about my ratios. 3 pounds of meaty bones for 3.5 quarts of stock seems like a lot (expensive) but I'm very happy with the result.

Outstanding! Cooked exactly as written.

Had about 1# of bones from roasted chicken. Cut water down to about 6 cups. Cut veggies down too since recipe is based on 3# bones. IP high pressure for an hour. Beautiful broth but not super chickeny I think because proportionately there were so many vegetables. Might save up more bones next time, but this is a total justification for owning the IP.

Used 2 Fresh turkey thighs and some chicken drumsticks . The other ingredients were mainly followed. I used my stovetop pressure cooker and I cooked it for 1.5 hours. I was very pleased with the results!

I roast frozen beef bones before pressure cooking and just throw the frozen chicken feet in the instantpot straight from the freezer. Both work fine. I also throw in a handful if turmeric instead of the anise or clove for the chicken. So easy and makes amazing soup! Last week I used the chicken bone broth, lots of veg and frozen bone in chicken thighs, pressure cooked for 20 minutes and had perfect soup. Kind of a pain to remove the skin and bones but not bad.

I'm using chicken carcass from an already roasted chicken - is the recipe above for raw meaty bones?

Can you use frozen beef bones? Or should they thaw first?

I love this recipe, so far it's been foolproof. I'm making turkey broth today and will be using this recipe as is. For the future, however, would love anyone's opinions on substituting white wine for the cider vinegar. Thanks!

Tried this last night with the leftover carcass from a Sam’s Club rotisserie chicken. That ended up being about a pound of bones, so I tried to cut the recipe by 3 as best I could and cooked for 3 hours in my Instant Pot. It ended up coming out SUPER concentrated—a few tablespoons in 2 cups of water was plenty to recreate the consistency of store-bought bone broth. I guess that’s good in that one rotisserie chicken can create several quarts of broth? Ha. May need to play around with this one…