Part 2: Quick and Easy Bone Broth
Welcome back to Part 2 of this series where we are talking about all the great ways to use an Instant Pot to get the maximum use from a whole chicken. The first step to making great bone broth is cooking a whole chicken. I covered this in Part 1 which you can read here in case you missed it.
Bone broth is an important ingredient in any real food kitchen.
I always keep a mason jar full of it in my fridge and have several containers stocked up in my freezer. It’s used as a base in all of my soups and is an irreplaceable addition in many recipes I make on a regular basis. I even drink a mug of broth once or twice a week because of it’s amazing health benefits.
Nourishing Traditions is a book I stumbled upon many years ago when I began to take an interest in cooking nutritious meals and living an overall healthier lifestyle. This book focuses on traditional ways of preparing foods to allow our bodies to easily digest and utilize the nutrients in our foods. The book extensively discusses the health benefits of bone broth.
Simmering chicken (or beef) bones in water for an extended period of time allows minerals such as calcium, potassium, and magnesium to be released into the broth. It also releases the gelatin from the bones which contains amino acids and helps to heal the digestive tract and encourage proper digestion of proteins. This book inspired me to begin making bone broth on a regular basis.
Before I started using the Instant Pot, simmering bone broth on the stove top was a process that took 24 hours. Now using the Instant Pot, I can have nutritious bone broth ready to go in about three hours. It has definitely been a game changer in my kitchen! Anything that allows me to make healthy food in a shorter amount of time is a winner in my book.
Instant Pot Bone Broth
- 1 whole chicken fully cooked
- 2 carrots
- 2 stalks celery
- 1 onion
- 2 cloves garlic
- 2 tbsp apple cider vinegar
Remove all meat from the chicken and save for another meal. Place the chicken bones in the Instant Pot.
Peel the carrots. Roughly chop the vegetables and place on top on the chicken bones.
Fill the Instant Pot with water to the 10 cup line. Add apple cider vinegar and let sit for one hour.
Close the lid on the pot. Press the Soup button and manually increase the time to 120 minutes. It will take about 30 minutes for the pot to come to pressure before the timer starts.
Allow the pressure to release naturally for 20 minutes once the broth is finished cooking. Remove the lid and allow the broth to cool for 10 minutes.
Strain the broth through a fine mesh sieve.
You may store the broth in the refrigerator for about a week. Alternately, allow the broth to cool and then place in containers to store in the freeze.
Enjoy your nutritious bone broth! Keep an eye out for the third and final post in this series in which I will teach you how to make delicious chicken soup with the bone broth and leftover chicken.