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.
Cook Time
1 hr 20 min
Total Time
1 hr 35 min
Yield
6 cups
Ingredients
2 ½ lb roasted chicken carcass (1 kg), bones broken
6 medium carrots, roughly chopped
6 stalks celery, roughly chopped
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
6 sprigs fresh rosemary
6 sprigs fresh thyme
1 tablespoon whole black peppercorn
2 tablespoons apple cider vinegar
12 cups cold water (3 L)
Nutrition Info
Calories 56
Fat 0g
Carbs 12g
Fiber 3g
Sugar 4g
Protein 1g
How to Make It
1. Step
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 Sauté on High and bring to a boil. Cook until any impurities foam to the surface, then carefully skim off with a large spoon.
2. Step
Place the lid on the Instant Pot and turn the venting valve to Sealing. Set to Pressure Cook for 60 minutes.
3. Step
Release the pressure from the Instant Pot by switching the valve 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.
4. Step
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.
