Instant Pot Bone Broth With Turmeric And Ginger Recipes

GINGER TURMERIC BONE BROTH RECIPE (ULTRA-HEALING)

Steps:

• Step 1: If roasting the chicken for this recipe, preheat the oven to 400F. If not move to Step 3.
• Step 2: Make a simple roasted chicken to reserve the meat for another recipe and use the bones, skin and all parts of the chicken except the meat to make your bone broth. (See note below for a simple roasted chicken recipe if needed)
• Step 3: In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you removed the meat. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot. Cover (do not lock the cover if your slow-cooker lid has locks, those are just for transport) and set to high for 3-4 hours, or until the water comes to a simmer. Turn to low and let simmer 12-24 hours, or overnight.
• Step 4: Strain broth through a fine-mesh strainer or cheese-cloth (I find the fine mesh strainer to be easier). Discard everything else that was in the pot.
• Step 5: Use your stock as the base of a soup or pour into mason jars to enjoy all week. Let the broth come to room temperature before putting in the refrigerator. It will keep in airtight glass containers with lids (I like to use mason jars) for up to 5 days, and frozen up to 6 months.

INSTANT POT BONE BROTH

Steps:

• Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
• Pressure Cook Bone Broth: Add 5 - 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
• Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
• Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.
• Enjoy Bone Broth: Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.
• Storage: Bone broth can be stored in the fridge for 3 - 5 days. If you are freezing the bone broth, use within a year for best quality.

INSTANT POT® BONE BROTH WITH TURMERIC AND GINGER

Steps:

• Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot®). 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.

INSTANT POT BONE BROTH

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Arrange the beef bones on a rimmed baking sheet or roasting pan.
• Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
• Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot . Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
• Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.
• Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
• When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
• Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.
• When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
• Use the bone broth immediately or spoon into jars or freezer containers.

SLOW COOKER TACO SOUP

Steps:

• In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
• Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

HEALING INSTANT POT TURMERIC BONE BROTH

Steps:

• Place all the ingredients in the Instant Pot.
• Close and seal the Instant pot.
• Turn the venting knob to SEALING and press PRESSURE COOK button.
• Adjust the timer to 2 hours.
• When finished cooking, allow to naturally release the pressure.
• Let cool slightly.
• Strain the broth using a fine metal strainer.
• Transfer the bone broth into an airtight containers or jars and refrigerate promptly.
• Store in the fridge for up to 5 days, or freeze for later use.