Instant Pot Chicken Bone Broth
Servings 20 cups
cups
Did you know you can make instant pot chicken bone broth? It takes less time than traditional methods and produces the same great jelly texture and delicious flavor.
Equipment
- Instant Pot
- fine mesh strainer
Ingredients
- 1-2 chicken carcasses 3-5 lb each before removing meat and skin
- 2 Tablespoons Apple Cider Vinegar
- Water to fill instant pot to max fill line
Instructions
- Prep: Remove chicken and skin from the bones of the fully cooked chicken. Place your chicken bones in the instant pot. Cover with water. Fill to just below the max fill line on your instant pot. Add 1 - 2 Tablespoons of apple cider vinegar.
- Instant Pot: Cover and lock the instant pot lid. Flip the valve to "sealing". Select manual and set the instant pot to 240 minutes on high pressure. When finished cooking, let natural release.
- Strain: You will want to separate the bones from the broth. Set a fine mesh strainer over a large bowl and pour the broth through the strainer. Pour bone broth into storage containers and let cool. Freeze or refrigerate. Discard any remaining bones.
Notes
Storage: Let cool before adding to storage containers. Refrigerate up to 7 days or store in the freezer for up to 3 months.
Variations: Add dried or fresh parsley, sage, rosemary or thyme to instant pot before pressure cooking.
Substitute: Chicken bone broth can be used in replace of chicken stock in any recipe.
Removing the Fat: If storing in jars, once fully cool you can remove the fat very easily as it has floated to the top. Take a spoon and remove if needed.
Nutrition
Serving: 1cup | Calories: 0.3kcal | Carbohydrates: 0.01g | Sodium: 0.1mg | Potassium: 1mg | Sugar: 0.01g | Calcium: 0.1mg | Iron: 0.003mg