Happy New Year Instapotters!

In the spirit of starting the year off on a healthy note, here is a recipe for bone broth.


This golden, strained soup is rich in nutrients and minerals, and is proven to be beneficial for your gut, immune system, bones, skin, etc etc.

Drink a mug of it every day,  or use this flavourful broth to make delicious soups!

Just what the doctor ordered I’d say, as we enter the coldest month of the year…stay warm and drink up! Cheers🍜

INSTANT POT CHICKEN BONE BROTH

*using a 6 qt instant pot ip-duo model

STEP 1

Add all ingredients to the instant pot in the order listed and lock on the lid.

Cook on high pressure for 2 hours.

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STEP 2

Allow pot to run on natural pressure release for 30 minutes, then pop open that lid and take in the amazing aroma of the delicious broth you just cooked!

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STEP 3

Remove the carrots, onions and anything else you wish to keep to use in a soup and set aside.

Strain the rest through a sieve into a large bowl, then transfer into jars or containers and store in fridge or freezer.

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Here is the printable recipe…

 

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Print Recipe
5 from 2 votes

Instant Pot Chicken Bone Broth

Prep Time5 mins
Cook Time2 hrs
natural pressure release30 mins
Total Time2 hrs 5 mins
Course: Soup
Keyword: bone broth
Servings: 10 or more

Ingredients

  • 1 roasted chicken carcass (great way to use up rotisserie chicken leftovers and bones)
  • 2 carrots washed, peeled, quartered
  • 2 onions quartered
  • 2 medium potatoes peeled, halved
  • a few cloves of garlic peeled, smashed
  • a handful of greens such as celery stalks + leaves, spinach, kale, chard, collard greens (anything you have on hand)
  • 1 thunmb sized piece of fresh ginger peeled
  • 1 sprig fresh rosemary (or 1/2 tsp dried)
  • a few sprigs fresh parsley
  • 2-3 bay leaves
  • 1/2 tsp ground turmeric
  • 1 tbsp Apple Cider Vinegar (the good stuff with the mother is best)
  • 1 tbsp soy sauce (optional but adds flavour)
  • 8 cups water (or fill pot to just under the max line)

Instructions

  • Add all ingredients, in order into the instant pot.
    Lock on the lid, and turn steam valve to sealing.
    Choose pressure cook and set timer to 120 minutes (2 hours).
  • When time is up, let pot and timer proceed with natural release for 30 minutes.
    Open lid, and take in the delicious aroma of your broth...yummmm!
    Do a taste test and adjust flavour with salt and pepper to your liking, I used the bones of a store bought rotisserie chicken which had plenty of flavour and seasonings already so my broth didn't need any extra.
  • At this point, you will want to remove the carrots, onions, celery and any good chicken meat that is in the broth, and reserve for using in a chicken noodle soup (which of course you can also make using this broth).
  • Place a fine meshed sieve (or cheesecloth) over a large bowl and pour the broth over it, then ladle the clear broth into a couple of large mason jars (or smaller ones, if you want to do ready to go portions).
    This broth will last at least a week in the fridge, or many months in the freezer.
    To use simply pour yourself a cupful, heat it up and sip away

Notes

*I made it in a 6 quart Instant Pot Duo
 

 

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