Weeknight Pressure Cooker Bone Broth (Deep Flavor in Under an Hour)

Lisa Anderson

A pressure cooker turns what is traditionally an all-day project into a batch of golden, collagen-rich bone broth ready in under an hour. Hard-searing the bones first builds a roasted fond, and a splash of apple cider vinegar helps draw out minerals during the cook. Use it as a warm sipping broth or as the base for soups, sauces, and grains.

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Prep Time 10

Cook Time 43

Total Time 53

Course Sauce & Condiment

Cuisine American

Servings mugs

Calories 229 kcal

Equipment

6-quart electric pressure cooker (e.g., Instant Pot)
Fine mesh strainer
Heatproof bowl or pitcher
Tongs
Wooden spoon
Ladle
Cutting board
Chefs Knife
Skimmer or large spoon
Fat separator (optional)

Ingredients

1 tablespoon neutral oil avocado or canola; helps browning
2 pounds chicken wings tips on; high in collagen; patted dry for better browning
1 whole rotisserie chicken carcass optional; stripped of meat; adds roasted depth. If skipping, add 1 more pound wings
1 medium yellow onion unpeeled, quartered; skins add color and antioxidants
2 medium carrots scrubbed, cut into 2-inch pieces
2 ribs celery cut into 2-inch pieces; leaves welcome
4 cloves garlic lightly smashed to release oils
1 piece fresh ginger thinly sliced; optional but brightens the aroma
2 tablespoons raw apple cider vinegar helps extract minerals and gelatin; Bragg recommended
8 cups cold water or to the cooker’s max fill line for pressure cooking liquids
1 teaspoon whole black peppercorns gently cracks with simmering; adds warm spice
2 pieces bay leaves preferably Turkish bay for softer flavor
2-6 pieces sprigs thyme or parsley stems stems carry big flavor; save the leaves for garnish elsewhere
1 teaspoon kosher salt plus more to taste at the end; Diamond Crystal preferred
1 tablespoon fish sauce optional umami booster; Red Boat recommended
1 teaspoon soy sauce or tamari optional; rounds saltiness and adds color

Instructions

Heat the Pot: Set the pressure cooker to Sauté (High). Add the oil and heat until the surface shimmers, about 2 minutes. A hot pot jump-starts browning and flavor.
Brown the Bones (5 minutes): Add chicken wings and the carcass in a single layer. Sear, turning occasionally, until golden brown with browned bits (fond) forming on the bottom, about 5 minutes. You should smell roasted chicken and see caramelized edges. Avoid overcrowding; brown in two batches if needed.
Aromatics (2 minutes): Add onion, carrots, celery, garlic, and ginger. Cook, stirring, until glossy and fragrant, about 2 minutes. The fond will darken to a deep brown—this is flavor.
Deglaze (1 minute): Pour in the apple cider vinegar and 1 cup of the water. Scrape the bottom thoroughly with a wooden spoon to dissolve the fond. This prevents the burn warning and dissolves savory sugars into the liquid.
Load and Pressure Cook (25 minutes on High): Add remaining water, peppercorns, bay leaves, and parsley stems. Lock the lid, set to High Pressure for 25 minutes. The cooker will take a few minutes to come to pressure; once it does, your kitchen will carry a gentle roasted aroma.
Controlled Release (about 8 minutes total): Allow a natural release for 5 minutes, then quick-release the remaining pressure (2–4 minutes). Keep your hands and face away from the steam valve.
Strain and Season (2–3 minutes): Open the lid; you should see a glossy, clear golden broth with beadlets of fat on top. Strain through a fine-mesh strainer into a heatproof bowl or pitcher. Stir in 1 teaspoon kosher salt, then taste. Add more salt as needed, plus fish sauce and soy/tamari if using for deeper umami. For a richer mouthfeel, whisk vigorously to emulsify a little fat into the broth; for a cleaner finish, skim or use a fat separator.
Optional Reduction (not included in cook time): For a more concentrated broth, simmer uncovered on Sauté (Low) to a gentle burble at about 190–200°F (88–93°C) for 5–10 minutes to reduce by roughly 25%.
Optional Alternative for Extra Roastiness: Before Step 1, roast the wings and carcass on a sheet pan at 450°F (232°C) for 12–15 minutes until mahogany-brown; then proceed. This adds time but intensifies flavor.

Notes

Lisa’s Tips:

Max Collagen, Minimal Time: Wings and carcasses have lots of connective tissue and exposed joints, releasing gelatin quickly. For even more body, add 4 chicken feet (cleaned) if available.
No Pressure Cooker? Simmer covered on the stovetop: bring to a bare simmer, then cook gently for 2–2 1/2 hours. Keep the surface at tiny, lazy bubbles to avoid cloudiness.
Clarity Vs. Richness: For crystal-clear broth, avoid boiling and don’t stir once pressure cooking starts. For a silkier mouthfeel, whisk a little fat back in before serving.
Salt Smart: Season lightly at first if you plan to reduce or use the broth in sauces; concentrate will amplify saltiness.
Flavor Variations: Swap parsley for thyme, add a 2-inch strip of lemon peel, or include 1 dried shiitake for savory depth.
Storage: Chill quickly, then refrigerate up to 5 days or freeze up to 3 months. Freeze in ice-cube trays for drop-in flavor bombs.

Serving Suggestions:

Sipping: Serve in pre-warmed mugs. Garnish with thin-sliced scallions, a crack of black pepper, and a few drops of chili oil. Look for a clear, golden hue with a gentle sheen.
Soup Starter: Bring to a simmer and add quick-cooking noodles, baby spinach, and shredded leftover chicken for a 10-minute soup.
Grains & Sauces: Use as the cooking liquid for rice, or reduce to glaze roasted vegetables or pan-seared mushrooms.

Culinary Context:

Every cuisine has its restorative broth—from French fonds to Japanese torigara and Chinese bone soups. This version leans Modern American in technique, borrowing pressure-cooker efficiency from restaurant prep to deliver long-simmered character on a weeknight timeline. I began making it after late services, chasing the same comfort I grew up with—but faster.

Optional Advanced (Prep Ahead):

Roast Ahead: Roast bones at 450°F (232°C) for 20 minutes and refrigerate up to 2 days; your broth will develop deeper mahogany notes.
Chill and Clarify: Refrigerate overnight, lift the fat cap, and rewarm gently for a pristine, clean-tasting broth.

Timing:

Prep Time: 10 minutes (0:10)
Cook Time: 43 minutes (0:43)
Total Time: 53 minutes (0:53)

Times match the steps above.

Nutrition

Calories: 229kcalCarbohydrates: 6gProtein: 16gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 63mgSodium: 781mgPotassium: 295mgFiber: 1gSugar: 2gVitamin A: 3618IUVitamin C: 5mgCalcium: 49mgIron: 1mg

Keyword bone broth recipe, chicken bone broth, Instant Pot bone broth, pressure cooker bone broth, quick bone broth

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