Glass cup with Parmesan Chicken Broth with carrots, garlic, parsley, onion and parmesan rinds in the background from Gourmet Done Skinny.

Instant Pot Parmesan Chicken Broth

  • myWW Points:Blue: 3 Smart Point ; Green: 3 Smart Points; Purple: 3 Smart Points per 1/2 c. (if you skim off the fat, then 1 point: see notes at bottom of recipe)
  • Author: Amy Lawrence
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: about 1 hour
  • Yield: 16-20 (1/2 c. servings) 1x
  • Category: Broth
  • Method: Instant Pot
  • Cuisine: American


This easy Instant Pot Parmesan Chicken Broth is a combination of parmesan broth and the base for my chicken noodle soup. I wanted to create a homemade broth made with a whole chicken that I could have on hand in my freezer. Adding parmesan rinds to broths and soups adds so much flavor! You’ll love this one! Use the Souper Cubes to freeze your broth into portions.



  • 1 T. olive oil or use olive oil mister
  • 2 large onions, roughly chopped
  • 2 stalks celery, roughly chopped
  • 1 c. carrots, roughly chopped
  • 6 cloves garlic, cut into a few small pieces
  • 1 4 lb or more whole chicken -rinse and remove insides
  • 2 chicken feet (optional but adds collagen, see note at bottom)
  • 1/2 lb. parmesan rinds (I buy them when I see them or save them up and store in freezer until needed)
  • 1 bunch of fresh thyme
  • 12 sprigs of rosemary
  • 12 T. kosher salt
  • freshly ground pepper
  • 1 T. pepper corns
  • 2 bay leaves
  • 1 turnip, cut into cubes
  • 1/2 c. fresh parsley
  • 1 1/2 c. white wine
  • 68 c. water


  1. On the Instant Pot, press the sauté button. If your Instant Pot can adjust the heat on sauté, then adjust heat to high, otherwise just leave it as is.
  2. Add 1 T. olive oil or use olive oil mister and heat until hot.
  3. Sauté onions, garlic, carrots and celery for about 5-10 minutes until onions start to brown. Mixture may begin sticking to pot.  Add wine. Cook about 2 minutes, stirring constantly.
  4. Turn off Instant Pot . Add chicken, chicken feet, parmesan rinds, herbs, 1 T. kosher salt, peppercorns, a few grinds of pepper, bay leaves, turnip and parsley.
  5. Depending on the size of your Instant Pot (6qt or 8 qt), add as much water as you can, leaving at least 2 inches from the top.
  6. Put the lid on, set to sealing, push manual and set for 30 minutes. If your chicken is slightly frozen in middle set for 40 minutes.
  7. When done, allow to natural release for 10 minutes, then release steam.  
  8. Remove chicken and debone, save for another use.
  9. Pour broth through a colander or strainer and discard the cooked vegetables.
  10. Taste and season accordingly. Pack in vacuum sealed bags and store in freezer.


I buy my chicken feet in the frozen section of PCC – a natural grocery store. They usually come in a big pack so I defrost them only enough so I can separate them individually, pull out what I need,  then freeze them again in packs of 2-4 feet per package.  

I did my best to estimate the calories for this broth.  I had trouble finding the calories for Parmesan rinds but did find them on My Fitness Pal. Technically they add flavor but little calories and you remove the rinds. In addition, you do use a whole chicken but all the skin and bones are discarded and for this recipe the chicken itself is not used. If you skim off the fat before you pack up the broth, it becomes essentially fat free.

To freeze the broth into portions use Souper cubes or portion them into vacuum sealed bags. I typically do about 1 c. per portion.