Instant Pot Chicken 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