Instant Pot Chicken Bone Broth
There is a reason that people always say to eat chicken noodle soup when you're sick, and it's because homemade chicken broth is SO good for you. It has lots of collagen and is great for gut health, immunity support, joint health and is so flavorful and can be added to soups and recipes or you can drink it straight up. It is also so quick and easy to make in the instant pot. The bonus to this recipe is that you end up with a lot of shredded chicken to have for the week as well, because you make the broth using a whole chicken.
I have made a pretty classic broth recipe here, but you can easily change up the flavor profile by adding different spices. I usually play around with it each time to mix it up a bit. I love making this broth at the beginning of the week and then make a few recipes that call for chicken broth during the week. Then Jason, Everly and I will have a few cups of it heated up and if there is any left over at the end of the week I freeze it in an ice cube tray and then keep them in a ziplock bag so that I can use it for future recipes.
I love using bone broth to make soup and chili, but I also cook my rice or quinoa in it instead of water to add extra flavor and nutrients. It's so versatile and I love having it on hand to add to my recipes whenever it calls for water. The health benefits are so good, and it also tastes great. Check out how to make chicken broth below!
Instant Pot Chicken Bone Broth
Makes: 8 cups
Prep Time: 10 minutes
Cook Time: 50 minutes
2 carrots, roughly chopped
3 celery sticks, roughly chopped
1 onion, roughly chopped
4 garlic cloves, peeld and crushed
4-5 lb whole chicken, uncooked
2 bay leaves
1 tbs apple cider vinegar
1 tsp sea salt
1/2 tsp black pepper
1 tsp oregano (alternative spices: rosemary, dill, italian seasoning, turmeric, paprika)
pinch cayenne pepper
8 cups of water (you can use more if you want to fully submerge your chicken)
Place chopped carrots, celery, onion and garlic into the bottom of the instant pot and then place the wire rack on top of the veggies to support the chicken.
Place the entire chicken on top of the wire rack (make sure you take out any of the organs left inside of the chicken).
Next add in all of the spices and flavorings and then pour the water in.
Hit the manual pressure cook setting, and set for 25 minutes. Make sure the vent is set to seal.
It will take ~10 minutes for the IP to come to pressure, and then it will start the 25 minute countdown.
Once it's finished let it naturally release the pressure for 5 minutes, and then hit the venting button to do a quick release of the rest of the pressure.
Take the lid off and once it has cooled enough to touch, pull out the wire rack with the chicken on it onto a shallow baking dish. Remove the skin and bones and shred the meat of the chicken. Store the shredded chicken in a tupperware for the week, and you can also keep the bones and skin in another tupperware in the freezer to do another batch of broth later on (use this same recipe, except increase the time to 40 minutes to really get everything you can out of those bones)!
Then put a large bowl into the sink with a strainer on top and pour the instant pot contents through the strainer. Throw out what's left in your strainer and let the bowl of broth sit on the counter until it comes to room temperature.
Once it's at room temperature cover with saran wrap and put in the fridge to use during the week. You'll find that a layer of fat hardens on top of the broth. You can scrape this off and throw in the garbage, or use in place of oil or butter when frying eggs or veggies. Your broth itself may also turn to gelatin depending on how much collagen you got out of the bones. Don't be alarmed, once heated up it returns to a liquid state!