When life gives you chicken dinners, make chicken bone broth. This super simple recipe for Instant Pot Chicken Bone Broth yields a sizeable batch of cooking stock -and/or sipping broth, if that's your thing. Simply toss onion, carrots, celery, and seasoning in with the remaining bones and scraps from a cooked whole chicken, and cook on low for 4 hours.
Place the chicken carcass into the inner pot. Add the onion, carrot, and celery.
Add enough filtered water to fill the instant pot to the “fill” line. Top the water with the bay leaf, then add the salt and peppercorns.
Seal the pot and ensure the pressure valve is set to sealing. Program the instant pot to LOW pressure for 4 hours (240 minutes). It will take about 45 minutes to come to pressure. Allow the pressure to release naturally for 15-20 minutes (or release naturally completely), then release the remaining pressure manually.
Strain the broth. Position a large strainer over a stock pot. Pour the broth through the strainer, allow it to catch the larger bones and vegetables.
Filter the broth. Rinse the inner pot, then position a fine mesh strainer into it. Layer the strainer with several layers of cheesecloth. Pour the filtered broth over the cheesecloth, allowing it to filter naturally.
Store the bone broth in sealed containers in the fridge for up to 5 days, or in the freezer for extended storage. See notes.