Instant Pot Bone Broth
Bone broth provides healing qualities and is the perfect base to any soup. This once time consuming process becomes so easy with the Instant Pot. Don’t be afraid to change it up using different spices for different flavors.
Ingredients
- 1 Chicken carcass (bones with some skin and/or meat left on)
- 1 Onion, quartered (or scraps of onions)
- 3 celery stalks (leaves are great too)
- 2-3 carrots
- 8-10 black peppercorns
- 2 cloves garlic
- 2 bay leaves
- 1-2 tbsp apple cider vinegar
- 1-2 sprigs fresh herbs of choice (thyme or rosemary) or use 1 tsp each of dried herbs
- 10-12 cups water depending on 6qt or 8qt. Do not fill more than 2/3 way full.
- Sea salt to taste
Instructions
- Put all ingredients in the Instant Pot.
- Add enough water to cover the top of the bones (about 10-12 cups depending on which size Instant Pot you're using). But do not fill the pot more than 2/3 full.
- Close lid and turn knob to sealing. Pressure cook on high for 120 minutes. Allow either a full natural pressure release. If you need to speed things along, natural pressure release for 20 minutes followed by a quick release.
- Pour liquid through a fine strainer into a large bowl. Or use a large metal steaming basket to collect all of the food.
- Pour into mason jars and store in fridge for up to 2 weeks. If storing in a freezer, leave enough head room in jars for expansion (about 2”). Allow broth to come to room temperature before freezing. Thaw in fridge the day before using.
Notes
*I collect scraps from vegetables throughout the week as I chop for other meals and have a bag in the freezer that I fill with the scraps/ends/peels. Then it’s ready to use as soon as I have another chicken carcass with no extra vegetable prep or purchase needed! Less waste and tastes great!