Chicken & Chicken Broth

Chicken Broth in an Instant Pot (also chicken)

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  • 1 whole organic young chicken
  • 3 stalks of organic celery
  • 1 large diakon radish (or use 1 bunch of red radishes)
  • 1/2 yellow onion
  • 1 cup +3/4 gallon of water
  • 2 tablespoon of pink Himalayan salt
  • 1 tablespoon of Herbes de Provence
  • 2 teaspoon of cracked pepper


  • Instant Pot, 6+ quart
  • 2 large bowls
  • 1 pitcher of water
  • 1 cup measuring cup
  • 1 tablespoon measuring spoon
  • 1 teaspoon measuring spoon
  • Sturdy tongs
  • 1-2 gallon storage containers (or equivalent)
  • 1 mesh strainer


  1. Prepare ingredients and setup the Instant Pot (IP).  Rinse all food, chop large chunks of the celery, onion and radish.
  2. Put whole chicken breast-down in your IP, add all other ingredients on top, reserving 1/2 of the salt and pepper.
  3. Place lid on the IP and set to Manual, High Pressure for 45 minutes.  Allow a Natural Release for at least 15 minutes, then you may use the Quick Release to release the remaining pressure much more quickly.
  4. Remove the IP lid one all pressure has been removed, being careful to open away from your face as any steam will be very hot!
  5. Use the sturdy tongs to remove the chicken from the IP and let rest in a bowl until cool enough to remove meat from the bones.  This could be up to an hour, if you’re sensitive to the heat.  You may also use gloves to help.
  6. As you work to separate the chicken meat from the bones, put whatever you want to eat (the meat) in the other bowl and everything else back into the IP.  Yes, put the slimy skin, the bones, the tidbits that you aren’t sure about and anything that looks unappetizing back into the IP because it makes a delicious and nutritious broth!
  7. Add the remaining seasonings and water to the IP.  Add enough water to go to the top of the IP bowl insert mark…this is a lot of water.  If you’d like, you can also add red pepper flakes or cayenne pepper to give your broth a little kick.
  8. Put the lid back on the IP and set for Manual, High Pressure for 60 minutes.  You may quick release when this is done.  It will be extremely hot, so again, avoid opening this into your face and don’t plan to move this to a jar for at least an hour or so.  I actually leave mine in the IP uncovered for several hours until I feel comfortable taking the bowl out with the oven mitts I have.
  9. In the sink, I put the mesh strainer over the opening of a large 1 gallon mason jar and slowly pour in the broth.  The strainer will get full of particles, just throw that into the initial chicken bowl from step 5.  When your jar gets full, trade it out for another jar.  You don’t have to put this in the sink, but I’m always worried about the extra mess and figured it’s easier cleanup it there’s a mishap and it’s happening in or near the sink!
  10. Allow the containers of broth to cool as closely to room temperature as possible before closing and storing in your refrigerator.  You could store this in your freezer, but it probably won’t last that long!

Additional notes and thoughts:

This is a great recipe that is easy to make.  You don’t have to be an expert cook to make the best broth you’ve every tasted and have chicken for other meals.  The broth is full of healthy fat, nutrients and collagen, is warm and filling…it also makes a great gift.

If the chicken is frozen, follow the same instructions but cook in your IP for 60 minutes initially.  If you don’t have an IP, you can cook this in your slow cooker…but it takes a whole lot longer!

I’ve already used the chicken just as a snack, on Pork Rind Nachos and in a salad.  The possibilities are endless!!  What are you going to make with your chicken and broth?



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