Instant Pot Chicken Bone Broth
Easily make homemade chicken bone broth with the Instant Pot
Serving Size 16 cup
Equipment
- Instant Pot
- cutting board
- knife
- colander
- large stainless steel bowl
- a funnel (not neccesary, but helpful)
Ingredients
- 1 bones of 1 whole chicken or the equivelent from other cuts
- 16 cups purified water
- 1 bunch scrap vegtables or
- 2 carrots
- 3 celery stalks
- 1 onion
- 4 garlic cloves, minced
- 1 tbsp apple cider vinegar
- 1 bay leaf
- 2 tbsp parsley, dried or 3 sprigs of fresh
- 5 peppercorns
- 2 tbsp mineral salt
Instructions
- Put chicken bones in bottom of IP. I include the skin, chicken feet if I have them and the liver if it was an organic chicken.
- Add water to an inch or two above the top of the bones. (Make sure this amount is under your recommended manufacture's directions.) If you add more water, you will have more bone broth but it won't be gelatinous.
- Place vegtables in to the instant pot.
- Add herbs of parsley, bay leaf, apple cider vinegar, peppercorns and salt.
- Put on the lid and press the soup/ broth, set the time to 120 minutes. When the timer beeps, it will automatically turn on to the "keep warm" setting. You can release the pressure or let it sit longer until you are ready to use it/ store it.
- When it is cooled enough to handle, carefully strain the bone broth through a colander in to the large stainless steel bowl.
Notes
Store bone broth in the refrigerator for use within a week or freeze for up to 6 months.