Chicken Bone Broth
Ingredients
- 1 chicken carcass (chicken leg bones are an excellent addition as well)
- 4 carrots washed, trimmed, and halved
- 4 celery stalks washed, trimmed, and halved
- 1 yellow onion peeled and quartered
- 1 tsp whole peppercorns
- 2 TBSP apple cider vinegar sub lemon juice if you don't have this on hand
- filtered water
Instructions
- Place chicken carcass (and chicken leg bones if using) into an instant pot (stovetop directions below in notes) into the instant pot
- Add all of the other ingredients. If you do not have some of the veggies, it's OK! You can make it without all of the veggies + it will still taste great
- Once you add the ingredients to the pot, fill it to the max line with filtered water.
- Place the lid on with a sealing ring, and close the instant pot. Set it to pressure cook for 2 hours.
- Once it finishes cooking, let it have a natural release. This is super pressurized at high heat, so it will take a while.
- Once it's ready to open and depressurized, open the instant pot. Strain out the broth into another pot, and discard the ingredients that were used to make that broth.
- If desired, divide the broth between glass jars and containers. I always let mine cool on the counter for a little bit first, then put into the fridge for a few hours, and then freeze if I'm not using within the next few days.
Notes
**If you are using a pot on the stovetop, you will use the same ingredients. I would start the broth in the morning (prep all ingredients at night to make this even easier) and then let it simmer on low all day on your stovetop. This is perfect for a day when you're just at home all day and don't need to go anywhere! I've also made it in the crock pot as well, so that's also something you're able to do as well. Don't let the instant pot hold you back!