Instant Pot Homemade Chicken Broth

There is something satisfying about taking something that might have been thrown away and turning it into something useful.

When I first wrote this recipe, I was looking for a simple way to make rich broth without a lot of fuss. I had started saving vegetable scraps instead of throwing them away, and I realized that the bones from a store-bought rotisserie chicken could become something valuable too.

The chicken meat became meals for the week, the scraps became the foundation for flavor, and the Instant Pot made the whole process much easier.

Today, our kitchen looks a little different.

We now raise and process our own chickens, and I preserve much of my broth through canning so we have it ready whenever we need it. But the idea behind this recipe has never changed:

Use what you have. Waste less. Make something good from the things already in your kitchen.

Deb’s Best Shortcuts

#1 Vegetable Scraps — No Waste!

For years, I hated cutting up onions, celery, and carrots to make broth only to throw away the mushy vegetables after hours of cooking.

It always felt like such a waste of good food.

That changed when a friend mentioned that she saved her vegetable scraps for broth.

Now, anytime I am cutting onions, celery, carrots, peppers, or garlic, those scraps go into a freezer bag. Over time, I build up a collection of ingredients that are ready whenever I want to make broth.

It is such a simple habit, but it has become one of my favorite kitchen systems.

If you do not have scraps saved in your freezer yet, don’t worry. You can still make this recipe with fresh vegetables as noted below.

#2 Rotisserie Chicken — No Waste!

I know I called this “homemade” broth, but sometimes the best homemade recipes start with a smart shortcut.

A store-bought rotisserie chicken is one of my favorite convenience foods. The meat can become quick meals throughout the week, and the bones can be used to make a flavorful broth instead of being discarded.

When I first created this recipe, this was how I made my broth.

Today, we raise and process our own chickens, but the practice is the same: use the whole bird and appreciate every part of what you have.

Whether your chicken comes from the grocery store or your own backyard, there is value left after the main meal is finished.

#3 Electric Pressure Cooker — Time Saver!

I was actually late getting on the Instant Pot bandwagon.

I first saw one during our annual family camping trip. The family next to us had this unusual gadget that looked like a new-age crockpot. I watched as they made breakfast, then later prepared dinner using the same device.

After seeing how versatile it was, I knew I needed one.

It quickly became one of those kitchen tools that stays on my counter.

Before the Instant Pot, making broth meant hours of simmering on the stove. While I still appreciate traditional methods, the pressure cooker makes it possible to create rich broth with much less hands-on time.

That means more time for the things that matter.

Simplifying the Everyday

For me, simplifying life is not about doing everything the fastest way possible.

It is about finding systems that make the things I value easier to continue.

Saving scraps, using leftovers wisely, and choosing tools that reduce unnecessary work are small habits that add up over time.

This broth is a perfect example.

A few simple practices can turn things that might have been discarded into something useful, nourishing, and ready for future meals.

How I Use and Store Homemade Broth

Use Immediately

Homemade broth can be used anywhere you would normally use chicken broth.

Because this broth does not contain added salt, you may need to adjust seasoning depending on the recipe.

One of my favorite uses is in my Instant Pot Broccoli Cheese Soup.

Refrigerate

If you plan to use your broth soon, store it in an airtight container in the refrigerator.

I love using mason jars, but any container with a tight seal will work.

After cooling, you may notice a thin layer of yellow on the top. This is the chicken fat, and you can skim it off before using if desired.

Freeze

Before I started canning broth, my favorite way to freeze it was using silicone cupcake molds.

I would fill each mold with ¼ cup of broth, freeze until solid, then transfer the broth portions to a freezer bag.

Having small portions ready made it easy to add homemade flavor to future meals.

Can for Long-Term Storage

Today, I often preserve my broth through canning so I can keep it available in my pantry.

This has become one more step in creating a more intentional kitchen — taking something I already make and finding a way to preserve it for later.

Homestead Note: A Small Habit That Grew

When I first started saving vegetable scraps and making broth from rotisserie chicken bones, I was not thinking about homesteading.

I was simply trying to waste less and be more intentional with the food I had.

Over time, those small kitchen habits became part of a much bigger journey.

Now we raise animals, process our own chickens, and preserve more of what we produce. The methods have changed, but the mindset is the same:

Respect what you have. Use what you can. Waste as little as possible.

Looking Back

This recipe is a reminder that the life we create is built through small choices repeated over time.

A freezer bag of vegetable scraps may not seem like much. Learning to use every part of a chicken may not happen overnight.

But little habits become routines. Routines become skills. And skills become part of the life we build.

That is how my kitchen has changed — one small practice at a time.

More From My Kitchen

If you enjoy homemade recipes like this one, you’ll find more recipes here. And if you’d love to follow along as I create a simpler, more intentional life, I’d love for you to explore more of Deb’s Best Life.