Chicken Bone Broth - Instant Pot Pressure Cooker

• Produce

  • 2 Bay leaves
  • 1 Brown onion, medium
  • 2 Carrots, small
  • 2 Celery
  • 3 slices Chilli, red
  • 1 Handful Cilantro/coriander, fresh
  • 2 slices Ginger, fresh
  • 1 Handful Parsley, fresh

• Condiments

  • 1 tbsp Fish sauce

• Baking & Spices

  • 1 Generous pinch Black peppers, cracked
  • 1 tsp Salt

• Oils & Vinegars

  • 1 1/2 tbsp Apple cider vinegar

• Other

  • Carcass and bones of 1 whole, free-range chicken (a little meat still on the bone
  • 2.25-2.5 litres (around 9 cups of water (ideally filtered

Found on instantpoteats.com

Ingredients

• Carcass and bones of 1 whole, free-range chicken (a little meat still on the bone)
• 1 medium brown onion, peeled and quartered
• 2 small carrots
• 2 celery sticks (I use up the smaller sticks with leaves on)
• 2-3 slices of fresh ginger3 cloves of garlic
• 2 bay leaves
• 3-4 slices of red chilli (optional)
• Handful of fresh parsley (good to use up the stalks here)
• Handful of fresh cilantro/coriander (good to use up the stalks here)
• Generous pinch of cracked black peppers
• 1 teaspoon salt
• 1 tablespoon fish sauce (optional, also you cant taste)
• 1½ tablespoons apple cider vinegar (white vinegar is fine)
• 2.25-2.5 litres (around 9 cups) of water (ideally filtered)

Directions

• Place all ingredients inside the Instant Pot, place and lock the lid. Make sure the steam release handle is pointing to Sealing.
• Press Soup function key and then press Manual and change the timer to 100 minutes. After 3 beeps, the pressure cooker is ready to go. Relax and enjoy yourself!
• Once the timer goes off, and the Soup cooking function goes to Keep Warm/Cancel, press Manual again and change the pressure to LOW, set the timer to 60 mins. To be honest, the broth is ready after 100 minutes but to get the most out of those bones, I like to extend the cooking time on low pressure for a bit longer.
• Once finished, allow the pressure to release naturally before opening the lid (at least for 5-10 minutes). If you want to use the quick release method, make sure to pull the steam release handle to Venting very gently, a little bit at a time with little nudges. There will be a lot of hiss and possibly some broth spitting. Thats why I release it gently.
• Once the pressure valve is back down and you have opened the lid, let the broth cool down to handling temperature.
• Strain the broth into clean jars or storage container, seal with lids and store in the fridge or freezer. Remove any visible chicken meat from the bones and store to enjoy with the broth.
• You can use the broth to make chicken soup with fresh vegetables and cooked meat, or to use it as a base for other soups and stews. I like it simply heated and served in a bowl or a cup with some fresh herbs, a little garlic, sea salt and lemon or lime juice. You can also add some miso paste, scallions/spring onion, chilli and Tamari soy sauce.