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Instant Pot Chicken Bone Broth

Instant Pot Chicken Bone Broth    

Bone Broth

Ingredients:
2 TBSP Olive oil
1 Whole Organic Chicken
1 Sweet Onion, roughly chopped
1 head of garlic, peeled
Salt and pepper, onion and garlic powder
2 Cups of chicken broth (you can use water if you don’t have any on hand)
2 TBSP of Apple Cider Vinegar

Optional: Thyme, Sage, Chives, Rosemary, Parsley
I used an instant pot (pressure cooker) in this recipe but you can do it in a slow cooker but it will take about 2 days to cook.

This is a two part process which leaves you with extra chicken to enjoy in salads or as dinner and a nice batch of bone broth. Add any herbs or spices you have at your house. Also any left over frozen bones can be added to the second part.

PART 1

1.     Set Instant pot to “saute” add 2 TBSP Olive oil, onion and garlic cook for 1 min then add chicken, breast side up. While Chicken is sauteing season the top with salt, pepper, onion and garlic powder. I also add a handful of fresh or dried herbs whatever I have on hand. After about 5-7 mins flip the chicken. Season the chicken again with salt, pepper and herbs, saute for another 5-7 mins.

2.      Next Add two cups of chicken broth to the bottom of the instant pot. Turn the instant pot from saute to “poultry” or if your pressure cooker doesn’t have a “Poultry” setting just use the “pressure cook” and set for 35 mins.

3.     Let the pressure release naturally.  This whole process will take about an hour.

4.     Remove the whole chicken and leave all the broth and onions etc. in the instant pot.

5.     Let the chicken cool. Remove all the meat from the chicken bones.
      *Put all the chicken bones and inedible pieces back into the pot.

PART 2

1.     Once all the bones are back in the pot with all the juices and herbs from cooking the chicken earlier. Mix it all well.

2.     Add any additional herbs or vegetables to the both. These things will all be strained out. Additional ideas: eggshells, Echinacea flowers, Parsley, Celery or carrot tops, Turmeric, Ginger, Cayenne etc. 

3.     Once all the ingredients are in the pot cover it with water ~ 8-12 cups.

4.     Add 2 TBSP of apple cider vinegar

5.     Cover and Set to “soup” or "pressure cook" for two hours and thirty minutes, 2:30 mins.

6.     Allow pressure to release naturally.

7.     Strain

Now its time to enjoy! I enjoy a warm cup in the morning or in the evening if I'm not that hungry. You can add noddles or wontons to the broth to make a quick soup. I use my bone broth as a base for any recipe that calls for chicken stock or broth. The more herbs and better quality ingredients you use reflects the end product. Your broth once cooled will have a layer of fat on top. You can scrap this off and throw it out or you can add a little to each cup. It may gelatinize some and this is great! All the nutrients and collagen from the chicken bones are now in a nice broth. Enjoy!