Make this marvelous and nutritious bone broth in your Instant Pot(R) 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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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

9 calories; 0.1 g total fat; 0 mg cholesterol; 21 mg sodium. 1.6 g carbohydrates; 0.3 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/18/2018
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 just drank as a hot cup great during our cold spell. And added veggies tosome for soup. Great all the way around. Read More
(7)
7 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/18/2018
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 just drank as a hot cup great during our cold spell. And added veggies tosome for soup. Great all the way around. Read More
(7)
Rating: 5 stars
01/18/2018
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 just drank as a hot cup great during our cold spell. And added veggies tosome for soup. Great all the way around. Read More
(7)
Rating: 5 stars
10/02/2018
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 celery carrots etc.). When I make a bone broth I add the contents of that bag to my pressure cooker plus enough water to cover bones and vegetables. This cuts down on food waste and adds a great depth of flavor. Unlike the Organic bone broth I usually buy this bone broth is delicious on it's own. In fact I surprised myself by having a cup for lunch the day I made it. It's that good! Read More
(4)
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Rating: 4 stars
09/29/2018
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 excessive as the other recipe I tried was only 30 minutes. So I compromised with 60 minutes which made a rich stock thicker than the broth I usually make. Also the bones were starting to disintegrate. I had to strain several times to get a consistency I liked. 120 minutes would have made a very rich stock so I guess it's up to you how rich you want yours to be. Also 2 teaspoons of turmeric seemed like a lot to me in the end product. Read More
(3)
Rating: 5 stars
07/09/2019
This is my weekly go to now that I am on the AIP diet. Read More