Instant Pot Bone Broth Recipe from I Heart Umami
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5 from 12 votes

Instant Pot Bone Borth

Whole Chicken Chinese Herbal Instant Pot Bone Broth Recipe. This simple and nourishing pressure cooker | Instant Pot chicken bone broth recipe is easy and quick to make with slow cooker and stovetop instructions. Nourish your body and keep you healthy throughout the year !
Course Broth, Main
Cuisine Chinese
Prep Time 5 minutes
Cook Time 30 minutes
Instant Pot Natural Pressure Release Time 30 minutes
Total Time 35 minutes
Servings 8 people
Calories 192kcal
Author ChihYu


Other optional add-ons:

  • 2 ½ cup daikon Chinese radish, outer skin peeled then cubed
  • 1 cup rehydrated shiitake mushrooms sliced (rehydrate the mushrooms overnight & keep the mushroom water)


  • Lightly rinse the dry Chinese herbs under cool running water. In a 6 qt. Instant Pot add cubed carrots, 1 whole chicken, 1 packet of Healthy and Immunity Chinese herbal soup mix. Fill the pot with water that’s just enough to cover the entire chicken (about 8 to 10 cups). Optional: you may also add daikon, rehydrated shiitake mushrooms, and fill the pot with mushroom water.

Instant Pot:

  • Seal the valve, press Manual for 30 minutes (for 3.75 lbs chicken). Allow it to come to natural pressure release. See Notes Section for Slow Cooker and Stovetop methods.


  • Season with coarse sea salt to taste. The flavor will become stronger once the soup becomes slightly cooler. If preferred, you may strain the broth with a sieve. The goji berries, Chinese yam, and Logan are edible. You can serve them with the soup or discard with the rest of the herbs.* You may also set the chicken aside and shred the meat and then add them back to the soup pot.
  • Serve with a side salad and roasted squash/potatoes. Please try not to stir-in/add other leafy greens to the soup pot as it might change the flavor of the broth. It’s best to serve the salad aside or add a handful leafy greens (ex. baby spinach) to individual serving bowls.


*The herbal flavor will become richer the longer you cook them. For me, I usually leave the herbs in the pot and reheat the entire broth again with the herbs the next day for a deeper flavor. The broth will become darker (dark amber color like the photos in the blog post and with stronger herb flavor. However if this is your first time trying Chinese herbal soup mix, you can scoop out the herbs. Store them in glass container in the fridge. If you decide for a more herby flavor the next day, reheat them with the broth. Discard the used/cooked herbs if not using them after 3 days.
* In the video demo above, I put the non-edible herbs (i.e. roots and un-pitted dates) in spice bags. It’ll be easier to discard them this way. The goji berries, Chinese yam, and Logan are all edible.
Slow Cooker: Cook on low for 8 to 10 hours or up to 24 hours, depending on the richness of the herbal flavor you prefer.
Stovetop: Once bring the pot to boil. Allow it to simmer for 1.5 to 2 hrs. You may need to add more liquid to compensate the moisture evaporation during cooking.
If use re-hydrated shiitake mushrooms, check out this video
The nutritional label is calculated without the herbal pack and without optional add-on items (shiitake, daikon).


Serving: 14.1g | Calories: 192kcal | Carbohydrates: 4g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 101mg | Potassium: 305mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162.6% | Vitamin C: 5% | Calcium: 3.2% | Iron: 4.8%