Instant Pot Chicken Bone Broth Recipe By Tasty
INSTANT POT® CHICKEN BROTH
It costs pennies to make and the flavor is amazing.
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 6h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking pan with aluminum foil.
- Place chicken carcass, onions, carrots, celery, and garlic on the prepared baking pan.
- Bake in the preheated oven until carcass is browned, about 1 hour.
- Remove pan from oven; scrape carcass and roasted vegetables into an electric pressure cooker (such as Instant Pot®). Add tomato, peppercorns, cider vinegar, and salt. Fill pot 2/3 full with water; close and lock the lid. Select the Soup setting according to manufacturer's instructions and set timer for 30 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.
- Strain broth through a layer of cheesecloth into another container. Let cool, at least 20 minutes. Cover and refrigerate until a layer of fat solidifies on the surface, 4 hours to overnight. Remove and discard the fat.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 6.2 g, Cholesterol 35.7 mg, Fat 6.6 g, Fiber 1.5 g, Protein 8.2 g, SaturatedFat 1.9 g, Sodium 200.6 mg, Sugar 2.6 g
INSTANT POT CHICKEN BONE BROTH RECIPE BY TASTY
Homemade bone broth is the perfect easy addition to your meal prep game. Use up those kitchen scraps from other recipes (#ZeroWaste) while adding extra flavor and nutrition to your wellness routine.
Provided by Crystal Hatch
Time 1h35m
Yield 6 cups
Number Of Ingredients 10
Steps:
- To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.
- Place the lid on the pot and turn the venting valve to "sealing." Set to pressure cooking for 60 minutes.
- Release the pressure from the instant pot by switching the vent to "venting." The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.
- Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
- Enjoy!
Nutrition Facts : Calories 49 calories, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 3 grams
INSTANT POT® CHICKEN BONE BROTH
Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.
Provided by Soup Loving Nicole
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
- Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 610.7 mg, Sugar 1.5 g
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