CHICKEN BONE BROTH INSTANT POT RECIPES

Name: Chicken Bone Broth
Prep time: 10 min
Cook time: 1 h 40 min
Yield: 8 - 10 cups
Cuisine: Modern
Ingredients: 4 pounds mixed bones (see Tidbits); 2 tablespoons extra-virgin olive oil (optional); Fine sea salt and freshly ground black pepper (optional); 4 carrots (halved crosswise); 2 stalks celery (halved crosswise, with leaves); 1 large yellow onion (quartered); 1 bunch flat-leaf parsley; 4 cloves garlic (crushed); 1 tablespoon apple cider vinegar; 6 - 8 cups filtered water

CHICKEN BONE BROTH – INSTANT POT RECIPES

Chicken Bone Broth – Instant Pot Recipes image

Homemade bone broth, or stock, not only makes the most delicious soups, it is also wonderful for sipping daily. It is easily digestible, helps heal the lining of your gut, and contains valuable nutrients. The key to getting a good gel to your broth is to not fill the pot with too much water; add just enough to cover the bones. I prefer to use filtered water to avoid any chemicals and metals in tap water. This recipe can be used with chicken, beef, or turkey bones. I prefer the flavor of the broth when I’ve used roasted bones, but raw bones will work too.

Provided by Danielle Walker

Prep Time 10 minutes

Cook Time 100 minutes

Yield 8 - 10 cups

Number Of Ingredients 10

Ingredients

4 pounds mixed bones (see Tidbits)
2 tablespoons extra-virgin olive oil (optional)
Fine sea salt and freshly ground black pepper (optional)
4 carrots (halved crosswise)
2 stalks celery (halved crosswise, with leaves)
1 large yellow onion (quartered)
1 bunch flat-leaf parsley
4 cloves garlic (crushed)
1 tablespoon apple cider vinegar
6 - 8 cups filtered water

Steps:

If the bones are cooked, place them in the Instant Pot insert. If the bones are raw, place them on a baking sheet, drizzle with the olive oil, and season with salt and pepper. Roast in a 400°F oven for 20 minutes. Transfer the bones and any juices to the Instant Pot.
Add the carrots, celery, onion, parsley, garlic, vinegar, and enough filtered water to just barely cover the bones.
Secure the lid and select the soup/stew button for 80 minutes. Let the pressure release naturally, then remove the lid.
Skim the fat from the broth and pour the broth through a fine-mesh sieve to strain out the bones and other solids.
Allow the broth to cool to room temperature, then store in airtight containers in the refrigerator for 1 week, or freeze in silicone muffin molds and, once frozen, transfer to resealable plastic bags for 6 months. Reheat from frozen in a saucepan over medium-low heat for 15 minutes, until heated through.

INSTANT POT® CHICKEN BONE BROTH | ALLRECIPES

Instant Pot® Chicken Bone Broth | Allrecipes image

Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.

Provided by Soup Loving Nicole

Total Time 5 hours 0 minutes

Prep Time 10 minutes

Cook Time 3 hours 30 minutes

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 (2 pound) rotisserie chicken carcass
2 medium carrots, cut into thirds
2 stalks celery, cut into thirds
1 medium onion, cut in half
1 bulb garlic, cut in half
1 tablespoon apple cider vinegar
2 teaspoons salt
1 teaspoon whole black peppercorns
1 large bay leaf
10 cups water

Steps:

Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.

Nutrition Facts : Calories 24.8 calories, CarbohydrateContent 5.5 g, FatContent 0.1 g, FiberContent 1 g, ProteinContent 0.8 g, SodiumContent 610.7 mg, SugarContent 1.5 g

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