Chicken Bone Broth – in the Pressure Cooker

Finding soup I can eat is hard.  They all seem to have…tomatoes, or milk, or gluten….the list could go on.  I like making my own broth and have done it both on the stove and in the crockpot for years.  Since my husband was nice enough to get me a pressure cooker last year I am now using it to make bone broth.

I like to add all sorts of things to the pot.  We have chicken at lest once or twice a week and I freeze the bones.  I put one to three chickens worth of bones in the pot of the pressure cooker.  I love celery, especially the leaves.  This is one of those times that just using the stalks is fine.  I add lots of carrots and at least half bulb of fennel.  A whole onion peeled and cut into quarters, and lots of cloves of garlic.  I like to add some ginger and turmeric, both peeled and cut in chunks.  I like fresh thyme and sometimes fresh sage and/or lemon grass.  I add whole lemon cut in half, and lots of salt and pepper. I like to add kelp powder and dried mushrooms, I prefer shiitake. I then add a splash of apple cider vinegar and coconut amminos before covering it all with filtered water.

I set my pressure cooker for at least 45 minutes and let it set for at lest 15 minutes before letting the pressure out and straining it into a container.

I then cover the chicken bones and veg with more filtered water and re-season (salt, pepper, kelp, and amminos).


Chicken Bone Broth in the Pressure Cooker

  • Servings: 8 cups+
  • Difficulty: easy
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Cygnet Organizing LLC
Bone Broth in the Pressure Cooker – Cygnet Organizing LLC


  • Chicken Bones
  • Celery – 2 stalks, cut in 2 inch sections
  • Carrots- 2, cut in 2 inch sections
  • Fennel – half a bulb, sliced
  • Onion – peeled and cut in quarters
  • Garlic – 10 plus cloves, peeled
  • ginger – 2-3 inch piece, peeled and cut in 1 inch chunks
  • Turmeric – 2-3 inch piece, peeled and cut in 1 inch chunks
  • Fresh Thyme/Sage/Lemon Grass
  • Lemon – 1, sliced in half
  • Dried Mushrooms – Shitake, 1/4 cup
  • Apple Cider Vinegar – 1 tablespoon
  • Coconut Amminos – 1-2 tablespoons
  • Kelp powder – 1 tablespoon
  • Salt – to taste
  • Pepper – to taste


  1. Add all ingredients to pressure cooker pot.
  2. Put on lid in sealed position
  3. Set pressure cooker on manual for 45 minutes (longer if desired)
  4. Let pressure cooker depressurize for at least 15 minutes
  5. Filter broth through sieve and store in an airtight container
  6. Return ingredients to pot and re-season with kelp powder, apple cider vinegar, amminos, salt and pepper.
  7. Can be repeated a third time


This broth can be frozen for use later.