You have probably heard of the benefits of bone broth by now. Especially if you are the “traditional foodie” type. Bone broth is packed with essential vitamins and minerals. It helps reduce inflammation and aids in digestion. Making bone broth got a whole lot easier with the invention of the instant pot. In this post, I’ll share all about making delicious chicken bone broth in the instant pot.
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Every week I buy a whole organic chicken(check out my video on how I cook my chicken in the instant pot here). In my opinion, the flavor of a chicken that has been cooked whole is so much better than buying prepackaged chicken pieces. I have been so spoiled by it that you will rarely ever see me buying boneless skinless chicken breasts or any other packaged chicken. Not only does it cost more, you get a lesser product in my opinion – and you don’t get the bones!
The Bone Broth Basics
To yield a delicious bone broth, the most important part is the bones. Like I mentioned, organic is best and if you can buy locally, from a farmer who pasture raises their chickens – even better! You can make a great bone broth with just the bones from one chicken, or you can freeze your bones until you get a few sets of them.
The next thing you need are things to help impart even more flavor. Vegetables and herbs are my favorite way to do this. I like things like celery, carrots, onions, garlic and rosemary. You could add thyme, parsley or basil. You can really make it your own, it is hard to mess up bone broth 😉 so just go with it and get creative. Use what you have on hand!
Then you will want something acidic to help draw out even more of those minerals from the bones. You can use a dry white wine or organic apple cider vinegar. I don’t generally keep wine on hand, so I reach for the ACV.
What recipe is good with out a little salt and pepper? Throw some of that in as well!
Then you will want to add enough filtered water just to cover the bones, it is important not to over fill with water.
Instant Pot Bone Broth Recipe
- Chicken bones
- 1 onion, rough chopped
- 3 celery stalks, rough chopped
- 3 carrots, rough chopped
- 1 tbsp apple cider vinegar
- 2 sprigs of rosemary(or other herbs of choice!)
- 2 cloves of garlic, smashed
- 1 tsp salt
- 1 tsp pepper
- 6 cups of filtered water(more or less, depending on your bones, just enough to cover the bones)
Combine all ingredients into the instant pot. Set valve to SEAL. Cook on high pressure for 120 minutes. Release pressure manually. Strain broth into glass jars. I like to store mine in 2 cup portions. Let the broth to come to room temperature before freezing and make sure your mason jars are the type that can handle being frozen.
Then when I’m ready to use the broth I just pull a jar(or a few) out of the freezer and let them thaw. I like having broth on hand in small portions so I can use them as needed and not waste any.
If you are looking for a wonderful recipe to use with your bone broth, check out this delicious potato corn chowder recipe in my 5 meals 1 chicken meal plan.
Also, if you are looking for more recipe inspiration, check out my whole chicken instant pot recipe and my free weekly meal plans here and here.
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