Would you like homemade, nutritious Instant Pot chicken bone broth with herbs and veggies made in 3 hours instead of 12 or 24? Yes, please! Here is how to make this nutritious bone broth in your pressure cooker! This recipe is gluten-free, paleo, Whole30 and keto-friendly.
When it comes to bone broth, the chicken version is probably our favourite. In fact, we love it so much that we almost always have a batch of organic chicken bone broth in the fridge and it should be a part of everyone's weekly meal prep.
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 INSTANT POT 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 carcasses, thus turning you into a sustainable kitchen goddess (or god). Bone broth can be used in many ways: 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, we 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).
USING INSTANT POT CHICKEN BONE BROTH IN
Use it as a base in any Instant Pot soups or stovetop versions you make where a chicken stock or broth is required. We also use it in curries or any stock-based stews. This bone broth is an excellent base for this chicken and potatoes dish, and we use it to make my savoury chicken. and my chicken pot pie.
WHAT YOU'LL NEED
We 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 we use to make this broth. You can use leftover bones and carcass from a roasted chicken, or even a few chicken legs/feet, 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 satiating chicken noodle soup, once you have made the broth.
HOW TO STORE & FREEZE CHICKEN BROTH
This recipe makes about 2.25 litres of bone broth. 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 cool it completely first. It should last for 3 months in the freezer.
Make sure to remove any visible cooked chicken meat, if any is there, to enjoy with some of the broth.
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Instant Pot Chicken Bone Broth Recipe
- Carcass and bones of 1 whole free-range chicken (a little meat still on the bone)
- 1 medium onion peeled and quartered
- 2 small carrots cut in halves
- 2 celery sticks I use up the smaller sticks with leaves on
- 2-3 slices of fresh ginger
- 3 cloves of garlic
- 2 bay leaves
- 3-4 slices of red chilli optional
- A handful of fresh parsley good to use up the stalks here
- A handful of fresh cilantro/coriander good to use up the stalks here
- A generous pinch of cracked black peppers
- 1 teaspoon salt
- 1 tablespoon fish sauce optional, you can't taste
- 2 tablespoons apple cider vinegar white vinegar is fine
- 2.25-2.5 litres water or around 9 cups of water, filtered
- Place all ingredients inside the Instant Pot and stir. Place and lock the lid. Make sure the steam release handle is pointing to Sealing.
- Press Manual/Pressure Cook function key and change the timer to 130 minutes. After 3 beeps, the pressure cooker will start to build up the pressure and will be ready to go (you will see the ON sign). This might take 15 minutes due to the amount of liquid, then the timer will start. Relax and enjoy yourself!
- Once the timer goes off, allow the pressure to release naturally before opening the lid, this should take about 15-20 minutes, hence the total cooking time is about 3 hours.
- Once the pressure valve is back down and you have opened the lid, let the broth cool down.
- 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, chili, and Tamari soy sauce.
If you enjoy this recipe, share it with your Instant Pot loving friends and family. Questions and comments are welcome!