Instant Pot® Bone Broth with Turmeric and Ginger
Ingredients2 h 30 m servings 13
- 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.
- 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.
Per Serving: 13 calories; 0.1 2.5 0.4 0 28 Full nutrition
ReviewsRead all reviews 3
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...