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Instant Pot Chicken Bone Broth

Homemade bone broth is the perfect easy addition to your meal prep game. Use up those kitchen scraps from other recipes (#ZeroWaste) while adding extra flavor and nutrition to your wellness routine.

by Crystal Hatch and Karlee Rotoly

Total Time

1 hr 35 min

1 hr 35 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 20 min

1 hr 20 min

Total Time

1 hr 35 min

1 hr 35 min

Prep Time

15 minutes

15 min

Cook Time

1 hr 20 min

1 hr 20 min

Ingredients

for 6 cups

  • 2
    2 ½ lb
    roasted chicken carcass (1 kg)
  • 6 medium carrots, roughly chopped
  • 6 stalks celery, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 4 cloves garlic, smashed
  • 6 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 1 tablespoon
    whole black peppercorn
  • 2 tablespoons
    apple cider vinegar
  • 12 cups
    cold water (3 L)
    Calories 32
    Fat 0g
    Carbs 7g
    Fiber 3g
    Sugar 2g
    Protein 0g

Estimated values based on one serving size.

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Preparation

  1. To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.
  2. Place the lid on the pot and turn the venting valve to “sealing.” Set to pressure cooking for 60 minutes.
  3. Release the pressure from the instant pot by switching the vent to “venting.” The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.
  4. Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
  5. Enjoy!
 

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