Homemade Chicken Broth

Homemade broth is easier than you think and extremely flavorful with this Instant Pot chicken broth recipe.

Though I always have store-bought chicken broth on hand, I love making it from scratch as well. Homemade broth has a more nuanced and deeper flavor and can be customized to your liking. 

It’s also a great way to use up cooking scraps, thus eliminating food waste. This is especially helpful if you have vegetables or herbs that are about to go off.

When I prep for a meal, rather than throwing away carrot stems, onion peels, or wilted celery, I place them in a freezer bag. I also add leftover chicken bones (from cooked chicken drumsticks) to this bag. When it gets full, I make broth! 

Food Scraps for chicken Broth

Virtually anything can be added to flavor your broth.

  • Bay leaves
  • Carrots or Turnips (stems or whole)
  • Celery (stalks and leaves)
  • Garlic cloves (not too many though)
  • Onions (peels, stems)
  • Parsley (fresh, wilted, or dried)
  • Peppercorns
  • Thyme or Rosemary (dried or fresh)
  • Bones (from cooked chicken, beef, pork, or turkey)

Instant Pot Chicken broth

Homemade broth is really easy to make!

  • My preferred method for making broth is in the Instant Pot or pressure cooker. If you don’t have one, simmer it on the stove. The longer it cooks, the more flavor it develops.
  • I also prefer using cooked bones because they have a lot of flavor. If you happen to have leftover raw bones from prepping meat, or are able to get some from your butcher, toss them onto a baking sheet and roast until nicely browned and aromatic.
  • To make a vegan broth, omit the chicken/meat bones, and maybe add some mushroom stems for extra flavor. 
  • I don’t add salt to the broth when making it, but rather wait until I use it in a dish; I then add salt as needed.

how to store chicken broth

When making broth, always make enough to freeze for later.

  • If planning to use the broth within 2-5 days, store in clean glass jars. As the broth sits in the fridge, fat might rise to the top; it can be easily scraped off. The broth might also thicken and become jiggly due to the gelatin from the bones. This is one of the benefits of making homemade broth since gelatin is nutritious. Simply whisk the broth well to evenly distribute it, and then scoop out what you need.
  • For freezing, pour into 1/2-cup, 1-cup, or 2-cup freezer-safe containers. Alternatively, pour into small or large silicone muffin cups and freeze. Once fully frozen, transfer to gallon size freezer bags.
  • If you lack freezer space turn the broth into bouillon cubes. Simmer the broth long enough until it has reduced down to 1 cup. Then pour into an ice cube tray. It will essentially become a concentrated version of broth and won’t take up as much space as 1/2 cup portions.

How to use Homemade Broth

Broth is really versatile and can be used in so many dishes to add flavor.

  • Use in chilis, curries, soups, or stews.
  • Use in place of water when cooking grains like couscous, pasta, rice, or quinoa.
  • Use to make sauces or gravy.
  • Use for poaching chicken or braising meats.
  • Use for cooking vegetables, making vegetable purees, mashed potatoes.
  • Use in place of water in savory recipes like homemade noodles, bread, chapati/roti, etc.

Joby's Test Kitchen jar with broth, carrots and onions behind.

Homemade Chicken Broth

Joby’s Test Kitchen
So simple yet so versatile, homemade broth is sure to add flavor to your recipes!
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Course Soup
Cuisine American
Servings 4 cups


  • 1 Instant Pot or Pressure Cooker, optional


  • chicken bones from baked or roasted chicken
  • vegetables scraps (carrots, celery, onions, turnips)
  • herbs (bay leaves, parsley, thyme, rosemary)
  • 5-6 cups water


Instant Pot Instructions

  • Add all the ingredients into the inner pot of your IP. Add enough water to completely cover the scraps. Then set the pressure cooker for Manual and 120 minutes.

Stove Top Instructions

  • Place all the ingredients in a large pot and pour in enough water to completely cover the scraps. Simmer on medium heat for 1-3 hours or until the vegetables soften and the broth darkens in color.


  • When the broth is done, strain out all the scraps (save it for composting). If there’s too much liquid, continue heating the broth, allowing it to reduce by 1/3 or 1/2. If possible, cook it down to about 4 cups of liquid.
  • Let broth cool to room temperature, then pour into glass jars or containers and keep chilled in the fridge for several days. Or freeze in 1/2 cup portions and transfer to a freezer safe bag.
Keyword broth, chicken, instant pot

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