Instant Pot Chicken Bone Broth
If you haven’t yet gotten on the bone broth train, I hope I can convince you! Bone broth is such a healing and nourishing drink. Because it’s cooked for a long period of time, the collagen, glycine, magnesium, calcium and other nutrients are drawn out of the bones. Several of the amino acids in bone broth can help to reduce respiratory inflammation and improve digestion. Collagen helps to build all of your bodily tissues, such as your hair, skin, nails, and gut lining, and it can help protect your joints. Although collagen is the most common protein in the body, it declines with age (which is why so many anti-aging products now contain collagen)*. I must say, since I’ve been frequently making and drinking bone broth at home, my skin has been glowing. Of course, you don’t have to drink it hot from a mug—you can always use it for soups and other recipes.
When I make a couple of recipes that require chicken, I prefer to buy a whole organic chicken and cook it in the Instant Pot (it’s often cheaper than buying the chicken parts). I let the chicken cool, take it apart, and make my recipes with the chicken meat. Then I put the bones and skin in a big freezer bag in the freezer. Once I have enough bones (and scraps of veggies, which I keep in the freezer, too), I make a huge pot of bone broth using the recipe below. This means I’m getting tons of healing, Whole30 compliant bone broth for free.
And you know that packet of chicken bits that you usually find in the cavity of the chicken? Those are organ meats, and they are incredibly nutrient-dense. Don’t toss them out! Throw them in the pot with all of the bones to get the benefits of organ meat without having to eat the organs (I promise, you won’t taste them in the broth).
Enjoy your homemade liquid gold…
Ingredients:
Bones, skin, and giblets of two large chickens
4 celery stalks, cut into large chunks
1/2 pound carrots, cut into large chunks
1 yellow onion, cut into large chunks
4 cloves garlic, peeled
4 inch ginger root, peeled and cut into chunks
4 inch turmeric root, peeled and cut into chunks
1/4 cup apple cider vinegar
Salt and pepper to taste
Instructions:
Put all ingredients in your 6-quart Instant Pot and add filtered water up to the fill line. Pressure cook for two hours.
Once the timer goes off, quick release the pressure. Drain the broth and throw out the veggies and bones. Let the broth cool completely and bottle it up into mason jars. You can also freeze the broth in the mason jars; just make sure to leave a couple of inches of space at the top of the jar.
*For more information on the benefits of bone broth, check out this article.
