INSTANT POT CHICKEN BONE BROTH RECIPE BY TASTY
Homemade bone broth is the perfect easy addition to your meal prep game. Use up those kitchen scraps from other recipes (#ZeroWaste) while adding extra flavor and nutrition to your wellness routine.
Provided by Crystal Hatch
Time 1h35m
Yield 6 cups
Number Of Ingredients 10
Steps:
- To a 6-quart (5.5 liter) instant pot, add the chicken bones, carrots, celery, onion, garlic, rosemary, thyme, peppercorns, apple cider vinegar, and water, and stir to combine. Set the instant pot to high sauté and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off the top with a large spoon.
- Place the lid on the pot and turn the venting valve to "sealing." Set to pressure cooking for 60 minutes.
- Release the pressure from the instant pot by switching the vent to "venting." The hot steam will come out of the top, so make sure your hand is not over the release switch . Wait for the pressure to release and the instant pot to unlock before removing the lid.
- Strain the broth through a fine-mesh sieve lined with cheesecloth. Let cool completely before storing in an airtight container in the refrigerator for up to 6 days, or in the freezer for up to 6 months.
- Enjoy!
Nutrition Facts : Calories 49 calories, Carbohydrate 10 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, Sugar 3 grams
INSTANT POT® CHICKEN BONE BROTH
Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.
Provided by Soup Loving Nicole
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
- Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 610.7 mg, Sugar 1.5 g
PRESSURE COOKER BONE BROTH OR CHICKEN STOCK
The difference between bone broth and regular broth, or stock, comes down to the length of the cooking time and the addition of acid to the cooking liquid. They taste very similar, though the bone broth has a slightly more intense flavor and a thicker, silkier texture. They can be used interchangeably in recipes. Really, the main difference is that many people consider bone broth to be therapeutic: The longer cooking time of a bone broth allows the collagen and minerals from the bones and connective tissue to dissolve into the liquid. This is one of 10 recipes from Melissa Clark's "Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot" (Clarkson Potter, 2017). Melissa Clark's "Dinner in an Instant" is available everywhere books are sold. Order your copy today.
Provided by Melissa Clark
Categories cookbook exclusive, soups and stews
Time 1h
Yield 3 quarts
Number Of Ingredients 13
Steps:
- If you want to roast the bones first, heat the oven to 450ºF. Lay the bones out on a rimmed baking sheet and roast until well browned, 25 to 35 minutes.
- Put the bones (roasted or not) in the pressure cooker pot and add all the remaining ingredients. Cover with 3 to 3 1/2 quarts of water (the water shouldn't come more than two-thirds of the way up the side of the pot). To make regular stock, cook on high pressure for 1 hour if using all chicken or poultry bones, or 2 hours for beef or pork bones or a combination of poultry and meat. For bone broth, cook on high pressure for 3 hours for poultry bones, and 4 1/2 hours for beef, pork, or mixed bones. When making bone broth, you'll know you've cooked it long enough if all the connective tissue, tendons, and cartilage have dissolved and the bones crumble a bit when you poke at them. If this hasn't happened, cook it on high pressure for another 30 minutes and check it again.
- Allow the pressure to release naturally. Use the broth or stock right away, or store it in the refrigerator or freezer. Bone broth and regular stock will keep for 5 days refrigerated or up to 6 months frozen.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 52 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 0 grams
INSTANT POT CHICKEN BROTH
Keep this simple recipe for chicken broth on hand, and have a nourishing base for soups and sauces ready in (almost) an instant.
Provided by Shira Bocar
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h40m
Yield Makes 2 1/2 quarts
Number Of Ingredients 8
Steps:
- Combine chicken, carrots, celery, onion, parsley, bay leaf, peppercorns, and salt in a 6-quart Instant Pot. Add 10 cups water and bring to a simmer on "Sauté" set to high; skim foam from surface.
- Secure lid and switch to "Pressure Cook" setting; adjust pressure to high and set timer for 45 minutes. Once cycle is complete, quick-release pressure manually. Once the steam has been released, carefully remove lid and let cool slightly.
- Strain broth through a fine-mesh sieve (discard solids); skim rendered fat from surface with a spoon and let cool to room temperature. Broth can be refrigerated up to 3 days or frozen up to 3 months.
INSTANT POT® CHICKEN STOCK (BONE BROTH)
Best bone broth that consistently gels. Any roast chicken will do, but a great way to use your leftover store bought rotisserie chickens.
Provided by mommasayso
Time 3h40m
Yield 10
Number Of Ingredients 12
Steps:
- Without peeling any skin or trimming any ends, prepare vegetables: Roughly chop onions. Roughly slice celery and carrots. Smash garlic gloves.
- Place chicken carcasses in a 6-quart multi-functional pressure cooker (such as Instant Pot®). Add onions, celery, carrots, garlic, bay leaves, soy sauce, vinegar, peppercorns, marjoram, and thyme. Loosely pack down. Add enough water to reach the max fill level. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 2 1/2 hours. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 45 minutes. Unlock and remove the lid.
- Use a mesh strainer to strain solids from liquids. Cool and remove the solidified layer of fat if you wish.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 4.2 g, Cholesterol 95.3 mg, Fat 17.4 g, Fiber 1 g, Protein 20.3 g, SaturatedFat 4.9 g, Sodium 288.4 mg, Sugar 1.7 g
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INSTANT POT CHICKEN BONE BROTH RECIPE (IN 3 HOURS)
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4.9/5 (7)Category SoupCuisine TraditionalTotal Time 3 hrs 10 mins
- Place all ingredients inside the Instant Pot and stir. Place and lock the lid. Make sure the steam release handle is pointing to Sealing.
- Press Manual/Pressure Cook function key and change the timer to 130 minutes. After 3 beeps, the pressure cooker will start to build up the pressure and will be ready to go (you will see the ON sign). This might take 15 minutes due to the amount of liquid, then the timer will start. Relax and enjoy yourself!
- Once the timer goes off, allow the pressure to release naturally before opening the lid, this should take about 15-20 minutes, hence the total cooking time is about 3 hours.
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