When it comes to bone broth, chicken version is probably my favourite. In fact, I love it so much that I almost always have a batch of organic chicken bone broth in the fridge. While making bone broth on a stove or using a slow cooker can take anywhere between 6-12 hours, or even more for larger meat bones, using an Instant Pot pressure cooker reduces that time to under 3 hours!
Why make bone broth?
Besides the obvious reason that it tastes so damn good and comforting, making bone broth has multiple benefits. It’s very nourishing and healing for the gut. It contains beneficial collagen, glycine and minerals. It’s a great way to use up leftover chicken bones and carcass, thus turning you into a sustainable kitchen goddess (or god). Bone broth can be used in many dishes: using it as a base for soups and stews, braising vegetables in it, cooking rice with it, adding it to scramble eggs and so on. Personally, I like to keep it simple and have a bowl of chicken bone broth with some fresh herbs, maybe a little garlic, lemon juice and some shredded chicken meat off the bone (if there is any).
Before you get cooking
I usually buy a whole free-range chicken and separate the meat from the carcass to use in other dishes. What’s left is the carcass and chicken legs and wings with a little meat on it. That’s what I use to make this broth. You can use leftover bones and carcass from a roasted chicken, or even a few chicken legs, wings and necks. You can buy a whole chicken and then cut it in half. Use one half to make this recipe and freeze the other half for another day. This way you will also have a bit more meat so you can make a satiating chicken soup, once you have made the broth.
This recipe makes about 2.25 litres of bone broth. I strain and store the broth in clean, airtight jars in the fridge for up to 5 days. You can freeze some of the broth in storage containers or ice-cube trays. Make sure to remove any visible cooked chicken meat, if any is there, to enjoy with some of the broth.
- Carcass and bones of 1 whole, free-range chicken (a little meat still on the bone)
- 1 medium brown onion, peeled and quartered
- 2 small carrots
- 2 celery sticks (I use up the smaller sticks with leaves on)
- 2-3 slices of fresh ginger3 cloves of garlic
- 2 bay leaves
- 3-4 slices of red chilli (optional)
- Handful of fresh parsley (good to use up the stalks here)
- Handful of fresh cilantro/coriander (good to use up the stalks here)
- Generous pinch of cracked black peppers
- 1 teaspoon salt
- 1 tablespoon fish sauce (optional, also you can't taste)
- 1½ tablespoons apple cider vinegar (white vinegar is fine)
- 2.25-2.5 litres (around 9 cups) of water (ideally filtered)
- Place all ingredients inside the Instant Pot, place and lock the lid. Make sure the steam release handle is pointing to Sealing.
- Press Soup function key and then press Manual and change the timer to 100 minutes. After 3 beeps, the pressure cooker is ready to go. Relax and enjoy yourself!
- Once the timer goes off, and the Soup cooking function goes to Keep Warm/Cancel, press Manual again and change the pressure to LOW, set the timer to 60 mins. To be honest, the broth is ready after 100 minutes but to get the most out of those bones, I like to extend the cooking time on low pressure for a bit longer.
- Once finished, allow the pressure to release naturally before opening the lid (at least for 5-10 minutes). If you want to use the quick release method, make sure to pull the steam release handle to Venting very gently, a little bit at a time with little nudges. There will be a lot of hiss and possibly some broth spitting. That's why I release it gently.
- Once the pressure valve is back down and you have opened the lid, let the broth cool down to handling temperature.
- Strain the broth into clean jars or storage container, seal with lids and store in the fridge or freezer. Remove any visible chicken meat from the bones and store to enjoy with the broth.
- You can use the broth to make chicken soup with fresh vegetables and cooked meat, or to use it as a base for other soups and stews. I like it simply heated and served in a bowl or a cup with some fresh herbs, a little garlic, sea salt and lemon or lime juice. You can also add some miso paste, scallions/spring onion, chilli and Tamari soy sauce.
If you enjoy this recipe, share it with your Instant Pot loving friends and family. Questions and comments are welcome! Don’t forget to share this recipe on Pinterest, here is a pic for you.