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Instant Pot® Bone Broth with Turmeric and Ginger

Rated as 4.6 out of 5 Stars

"Make this marvelous and nutritious bone broth in your Instant Pot® with your chicken scraps, seasoned with turmeric and ginger; a great complement to a clean eating diet. This broth can be stored in an airtight container in the refrigerator for up to 5 days, or can be frozen for 3 months."
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2 h 30 m servings 13
Original recipe yields 6 servings


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  1. Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot(R)). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.

Nutrition Facts

Per Serving: 13 calories; 0.1 2.5 0.4 0 28 Full nutrition

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Used beef bones with some meat still on. Added the turmeric and ginger but also some garlic and cinnamon for the health benefits. Didn't strain. Used part of broth for a Pilau with rice. Some I...

The addition of turmeric and ginger is the key. At the suggestion of Kathi Lipp's podcast, I've started keeping a baggie in the freezer for veggie scraps ( the tough ends of asparagus, trimmed...

Overall, the taste was very good in the chicken soup I made. I love using the IP for stock/broth instead of watching it on the hot stove! I thought the time of 120 minutes in the IP was excessiv...