📋 Recipe: Bone Broth in the Instant Pot
This homemade Bone Broth Instant Pot recipe is easy to prepare in the Instant Pot and full of flavour from a whole chicken carcass, turkey, or even beef. Prepared in the pressure cooker, it takes little effort and 2 hours to obtain this stock and spread the smell in your house.
Servings: 72 oz
6 jars of 12oz
- 1 pound Chicken carcass
- 2 onions medium size
- 3 carrots big or 3 smaller
- 3 celery branches
- 2 bay leaf
- 3 branches of fresh herbs or dried such as romary, thyme, or marjoram
- 1 tablespoon apple cider vinegar
Take your Instant Pot (IP), place your chicken/turkey (or any others) bones in the IP.
Wash your produce and chop them grossly, no need to peel the carrots. You can leave the peel of the onion if you wish. Add them to the IP.
Add the herbs, bay leaves and the apple cider vinegar.
Turn your Instant Pot on, press ''soup/broth" and programme for 2 hours.
Once the 2 hours are up, press the little valve on top to do a rapid releave of the steam. Once unlocked, open the IP and wait a little for your broth to cool down.
Finally, get an empty bowl. Using a strainer and a ladle, pour the broth into a jar. Repeat until you are done. Discard the bone and the vegetables into the bowl each time your strainer is too full.
Wait until your bone broth has cooled completely before closing the jars. If you intend to freeze, don't fill the jar completely as the liquid will expand and it will break your container. Freeze or store in the fridge up to 5 days.
Do you have a question? Refer to the above post as I answered the most commonly asked ones.
Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg