Garlicky chicken broth (instant pot) is liquid gold for the whole kitchen: a rich, gelatinous stock built from chicken bones, aromatic vegetables, and plenty of garlic. The pressure cooker does the heavy lifting in a couple of hours while your home fills with the coziest aroma. It's the base every soup and stew deserves.
There’s nothing quite like a steaming mug of homemade chicken broth to soothe the soul and nourish the body. Forget the bland, boxed stuff from the store; this Garlicky Chicken Broth is what we call ‘liquid gold’ in our kitchen. Packed with deep, savory flavor from chicken bones, aromatic vegetables, and a generous amount of garlic, it’s the perfect base for all your favorite soups and stews. And the best part? The Instant Pot does all the heavy lifting, transforming simple ingredients into a rich, gelatinous broth in just a couple of hours. Get ready to elevate your cooking and warm your home with the incredible aroma of this kitchen staple!
Ingredients
• 3-4 lbs / 1.4-1.8 kg (3.97 lb) grass-fed chicken bones
• 3 medium carrots, peeled and halved
• 3 celery ribs, chopped
• 1 medium yellow onion, skin-on and quartered
• 6 garlic cloves, lightly smashed
• 1 bay leaf
• 8-10 whole black peppercorns
• ½ cup / 15 g (0.53 oz) mixed fresh herbs, such as sage, rosemary, thyme, and parsley
• 1 tbsp / 15 ml apple cider vinegar
• Salt, to taste
• Filtered water, to cover
Instructions
1. Directions
2. Place the chicken bones, carrots, celery, onion, garlic, bay leaf, peppercorns, fresh herbs, and apple cider vinegar into the inner pot of your Instant Pot. Add enough filtered water to cover all the , ensuring you do not go past the max fill line.
3. Secure the lid and turn the pressure release valve to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 120 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes.
6. Carefully open the lid. Using a fine-mesh sieve, strain the broth into a large bowl or pot, discarding the solids.
7. Let the broth cool to room temperature on the counter.
8. Once cooled, transfer the broth to airtight containers and refrigerate overnight.
9. The next day, a layer of fat will have solidified on top. Skim this off with a spoon and discard or save for cooking.
10. Season the finished broth with salt to your liking. Store in the refrigerator for up to 7 days or freeze for up to 4 months.
Nutritional Information
• Nutrition Facts
• Per Serving: Calories 221
• Total Fat: 4.4g
• Net Carbs: 0.38g (0.01 oz)
• Protein: 38.8g
• Fiber: 1.7g
Pro Tips
• For a deeper, richer flavor, roast the chicken bones and vegetables at 400°F / 200°C for 20-30 minutes until golden brown before adding them to the Instant Pot.
• The apple cider vinegar helps extract collagen and minerals from the bones, resulting in a more gelatinous and nutrient-dense broth.
• Wait to salt your broth until after it’s strained and you’re ready to use it. This gives you better control over the final seasoning, especially if you plan to reduce it for sauces.
• Freeze the broth in ice cube trays or silicone muffin molds for perfectly portioned amounts that are easy to add to sauces, grains, or sautés.
FAQ
Q: Why do you add apple cider vinegar to chicken broth
A: The apple cider vinegar is a key ingredient that helps extract collagen and valuable minerals from the chicken bones, which results in a more gelatinous and nutrient-dense final broth.
Q: How can I make my chicken broth have a deeper flavor
A: For a richer, more savory flavor, you can roast the chicken bones and vegetables at 400°F (200°C) for 20-30 minutes until they are golden brown before adding them to the Instant Pot.
Q: When is the best time to salt chicken broth
A: It’s best to wait and salt your broth after it has been strained and you are ready to use it. This allows you to control the final seasoning, which is especially important if you plan to reduce the broth for a sauce.
Q: How long does homemade chicken broth last
A: This homemade chicken broth can be stored in an airtight container in the refrigerator for up to 7 days. For longer storage, it freezes well for up to 4 months.
Pro Tips
- Roast the chicken bones and vegetables at 400°F (200°C) for 20-30 minutes until golden for a deeper, richer broth.
- The apple cider vinegar is doing quiet work — its acidity extracts collagen and minerals from the bones, giving you a more gelatinous broth.
- Wait to salt the broth until after it's strained and you're ready to use it. This keeps you in control, especially if you plan to reduce it for sauces.
- Keep the onion skins on and the garlic cloves lightly smashed rather than minced — both give flavor without clouding the stock.
- Freeze the finished broth in ice cube trays or silicone muffin molds for perfectly portioned additions to sauces, grains, and sautés.
Frequently Asked Questions
How long does garlicky chicken broth keep?
Up to 7 days in the refrigerator or 4 months in the freezer. Cool it completely before chilling and skim the solidified fat layer the next day.
Is this chicken broth keto-friendly?
Yes — about 0.38 g net carbs per serving with 38.8 g protein and 4.4 g fat. It's a keto kitchen staple for soups and sipping.
Why is my broth gelatinous when cold?
That jelly-like texture is collagen from the bones, and it's exactly what you want. It melts back into a silky liquid when warmed.
Can I use cooked chicken bones?
Yes, a roasted or rotisserie carcass works well. Roasting raw bones first simply gives you a deeper flavor than using them raw.
Recipe card below.
More Recipes You’ll Love
- Instant Pot Keto Mussel Chowder with Cauliflower
- Instant Pot Cheesy Taco Soup
- Instant Pot Gingered Chicken Broth
Garlicky Chicken Broth (Instant Pot)
Ingredients
Method
- Directions
- Place the chicken bones, carrots, celery, onion, garlic, bay leaf, peppercorns, fresh herbs, and apple cider vinegar into the inner pot of your Instant Pot.
- Add enough filtered water to cover all the , ensuring you do not go past the max fill line.
- Secure the lid and turn the pressure release valve to the Sealing position.
- Select the Manual or Pressure Cook setting and cook on High Pressure for 120 minutes.
- Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes.
- Carefully open the lid.
- Using a fine-mesh sieve, strain the broth into a large bowl or pot, discarding the solids.
- Let the broth cool to room temperature on the counter.
- Once cooled, transfer the broth to airtight containers and refrigerate overnight.
- The next day, a layer of fat will have solidified on top. Skim this off with a spoon and discard or save for cooking.
- Season the finished broth with salt to your liking. Store in the refrigerator for up to 7 days or freeze for up to 4 months.
- Freeze the broth in ice cube trays or silicone muffin molds for perfectly portioned amounts that are easy to add to sauces, grains, or sautés.
