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Instant Pot Chicken Bone Broth with Lemongrass + Chili in a bowl with a spoon and some chili, lemongrass and ginger beside it.
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5 from 1 vote

Instant Pot Chicken Bone Broth with Lemongrass + Chili

A rich, hearty instant pot chicken bone broth that's flavoured with fresh lemongrass and chili. Super healthy, gluten free and dairy free.
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Depressuring and Finishing 15 minutes
Total Time 3 hours 45 minutes
Servings 2 people
Calories 62kcal
Cost $10/ 7€


  • 1 whole chicken carcass
  • 2 chicken legs bone in, skin removed
  • 24 g ginger 1 pc the size of a thumb
  • 2 pc carrots medium sized
  • 2 pc white onions medium sized, skin on
  • 1 pc chili, fresh
  • 2 pc lemongrass stalks
  • 1 pc bay leaf
  • 1 head garlic sliced in half, skin on
  • 1 tsp black peppercorns
  • tsp corriander seed
  • 2 pc cloves
  • 1 tsp vegetable oil for browning the vegetables
  • 1 tsp sea salt add more if you'd like
  • cold water filled to the max line


  • Set the oven to 400°F/200°C with high fan. Roast the chicken bones and legs on a clean baking tray for about 45 minutes or until nicely browned.
    The roasted chicken bones for the instant pot bone broth.
  • Remove the bones and add to the instant pot. Deglaze the pan with a little water and scrape the golden bits with a wooden spoon. Add this liquid to the instant pot.
    Deglazing the pan with a little water to get the brown bits.
  • With the browned bones in the Instant pot, fill to the max line with cold water and 1 tsp salt. Set on sauté function and bring to a boil (Approx 20 minutes).
  • While the stock is coming to a boil, wash and peel the carrots and cut in half. Cut the onions in half but leave on the skin. Cut one head of garlic in half and set aside. For the lemongrass, beat it with the back of a knife to release some flavour.
    The vegetables and spices raw on a plate for the chicken bone broth.
  • Fry the onions and carrots in 1 tsp of vegetable oil until golden brown.
    Frying the onions and carrots in a cast iron pan.
  • Once the stock has come to a boil, immediately skim off the fat and scum.
  • Add the browned vegetables and the rest of the ingredients to the instant pot.
  • Double check that the Instant pot is not filled higher than the max line. Fill with more water or remove water so that the water level is at the max level line.
    Close the lid and set the timer for 2 hours at high pressure.
  • Once the timer goes off, turn off the instant pot and let it naturally depressurize for 30 minutes.
  • After waiting 30 minutes, quick release the rest of the pressure.
  • Once all the pressure has been released, open the lid and strain the stock using a spider strainer and then a fine mesh strainer. Save the cooked chicken meat for later.
    The cooked chicken meat in a bowl.
  • Bring the stock to a boil in another pan and simmer for 5 minutes to concentrate the flavour. Check the seasoning and add more salt if you wish.
  • To serve, add some of the cooked chicken to a bowl and season with a little salt and pepper. Pour the hot broth over and serve right away. Enjoy!
    Instant Pot Chicken Bone Broth with Lemongrass + Chili in a bowl with a spoon and some chili, lemongrass and ginger beside it.


If you can't find a chicken carcass, you can add 1lb / 450g chicken wings instead. 
Instead of roasting the bones you can fry in a little oil until golden brown to save some time, but roasting in the oven will give the broth a much deeper flavour. 
Alternatively to frying the vegetables, you can also add them with the bones and roast. Then you can skip the frying part and add everything to the instant pot.
Bruising the lemongrass with the back of knife helps to release some flavour from the hardy, woody stalks.
Never fill the Instant pot more than the max level.


Calories: 62kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1172mg | Potassium: 135mg | Fiber: 2g | Sugar: 1g | Vitamin A: 198IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 1mg
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