Easy and Fast Chicken Bone Broth recipe in the Instant Pot
It is hard to find high quality that is still affordable chicken bone broth. Some have so many additives, including gluten and extra salt, that are unnecessary! This recipe couldn’t be simpler and it is the perfect way to be sure you know what you are adding to your meals. You can control the salt levels, you can decide what vegetables to put in, you can omit the bones altogether to make a vegetarian or vegan broth- you call the shots!
It’s also a great way to use up leftovers. Pretty much any vegetable and any leftover bones from cooking can be thrown together in the IP, and (with very little work on your part) a super flavorful and comforting broth is produced.
If you are looking for an amazing Black Friday deal, I would keep the Instant Pot in mind now more than ever. They always go on sale, and they make the perfect gift! Here are the two I use almost daily:
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Using your trivet, add the chicken bones (or whatever bones you want to use). Add any leftover vegetables -I like a combination of onions (skins on), celery and carrots (ends intact and unpeeled), garlic cloves, and a pinch of salt and pepper. In the past I’ve used the ends of broccoli and cauliflower crowns, bell pepper rinds and ends, even ends of green beans. Anything goes!
I also add a bay leaf or 2, and 1 tablespoon of apple cider vinegar to help bring out the nutrients in the bones. Cover all the ingredients with unfiltered water up to “max fill” line, place lid on and seal. Cook under high pressure for 2 hours and let full natural release.
Once you can open the lid, strain out contents through a fine mesh strainer and discard leftover food. Pour the remaining broth into freezer safe tupperware or mason jars and lightly screw the lids on, but don’t tighten. Allow the broth to cool in the refrigerator overnight and then place in the freezer if you are not going to use it right away. Once it is frozen, go back and tighten the lids.
This broth can be heated and consumed on its own, as a great way to promote good gut health. It is soothing when you are sick with a cold, or you can add rice to it for a soothing meal when you have a stomachache.
I keep jars of it in the freezer when I am making anything that requires chicken broth or chicken stock. It provides such comforting flavor in soups, chicken pot pie, and sauces. I use it in this Butternut Squash Soup recipe and this Zuppa Toscana soup recipe since it is not too salty. Let me know if you try to make your own broth and what you think! Enjoy!
Instant Pot Chicken Broth
Equipment
- Pressure cooker
- Mesh strainer
Ingredients
- 1-2 whole rotisserie chicken bones, cleaned mostly of meat
- 1 onion, skin on and cut into quarters
- 3 ribs celery, leaves and ends
- 3 whole carrots, untrimmed
- 1 tbsp minced garlic
- 1 tbsp apple cider vinegar
- 1 tsp coarse salt
- 1 bay leaf
- 10-12 cups filtered water
Instructions
- Set the trivet into the Instant Pot liner and place the chicken carcass(es) on top.
- Add in all remaining ingredients except water, including apple cider vinegar and the spices. There is no need to chop the ends or skin off of your vegetables. If you have other veggies you would like to use, throw those in as well for flavor (i.e. broccoli heads, bell peppers, etc.)
- Add water until you reach the Max Fill line in the Instant Pot. Seal lid.
- Set Instant Pot to pressure cook on High for 120 minutes. Allow full natural release before opening lid.
- Toss out veggies and chicken bones. Filter broth through fine mesh strainer into freezer safe containers. Refrigerate or freeze the broth to use in soups and other recipes, or save for drinking to improve gut health. Enjoy!
