Utilize your leftover chicken, turmeric, and ginger, along with your Instant Pot, to create this delicious and nourishing bone broth. A clean-eating diet benefits greatly from it. This broth can be refrigerated for three months or kept fresh in the refrigerator for up to five days when kept in an airtight container.
| Prep Time: | 10 mins |
| Cook Time: | 2 hrs 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 1 chicken carcass
- 2 carrots, cut into 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
Instructions
- 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 the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
- Release the pressure using the natural-release method according to the manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.
Nutrition Facts
| Calories | 81 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 1 g |
| Sodium | 63 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I’d add black pepper to this; pepper helps the absorption of tumeric.
This is my weekly go to now that I am on the AIP diet.
The addition of turmeric and ginger is the key. At the suggestion of Kathi Lipp’s podcast, I’ve started keeping a baggie in the freezer for veggie scraps ( the tough ends of asparagus, trimmed celery, carrots, etc.). When I make a bone broth, I add the contents of that bag to my pressure cooker plus enough water to cover bones and vegetables. This cuts down on food waste and adds a great depth of flavor. Unlike the Organic bone broth I usually buy, this bone broth is delicious on it’s own. In fact, I surprised myself by having a cup for lunch the day I made it. It’s that good!
Overall, the taste was very good in the chicken soup I made. I love using the IP for stock/broth instead of watching it on the hot stove! I thought the time of 120 minutes in the IP was excessive, as the other recipe I tried was only 30 minutes. So, I compromised with 60 minutes, which made a rich stock, thicker than the broth I usually make. Also, the bones were starting to disintegrate. I had to strain several times to get a consistency I liked. 120 minutes would have made a very rich stock, so I guess it’s up to you how rich you want yours to be. Also, 2 teaspoons of turmeric seemed like a lot to me in the end product.
Used beef bones with some meat still on. Added the turmeric and ginger but also some garlic and cinnamon for the health benefits. Didn’t strain. Used part of broth for a Pilau with rice. Some I just drank as a hot cup, great during our cold spell. And added veggies tosome for soup. Great all the way around.