Instant Pot® Bone Broth with Turmeric and Ginger recipe

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Ingredients

1 chicken carcass
2 carrots, cut in chunks
1 cup chopped celery
1 tablespoon apple cider vinegar
2 teaspoons ground turmeric
3 cloves garlic
1 teaspoon minced fresh ginger root
4 cups warm water, or as needed

Nutrition Info

8.8 calories
carbohydrate: 1.6 g
cholesterol: : -
fat: 0.1 g
fiber: 0.5 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 21.4 mg
sugar: 0.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot®). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.

Recipe Yield

6 servings

Recipe Note

Make this marvelous and nutritious bone broth in your Instant Pot® with your chicken scraps, seasoned with turmeric and ginger;a great complement to a clean eating diet. This broth can be stored in an airtight container in the refrigerator for up to 5 days, or can be frozen for 3 months.

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