Name: Roast Chicken Bone Broth in the Pressure Cooker
Ingredients: Bones from one whole, roast chicken (or turkey), most meat removed; 1 large onion, peeled and sliced in half; 2 medium carrots, cut in half; 3 stalks of celery, cut in half; 2 tablespoons apple cider vinegar; 4 or 5 sprigs fresh thyme; 2 bay leaves; 4 or 5 peppercorns; 1 tablespoon kosher salt (optional)

Description

My Easy Roast Chicken Bone Broth can be made in an Instant Pot in just two hours. It still has all the magical nutrition and health benefits of traditional bone broth and can be used in all your favorite soups and stews.

Ingredients

Scale

Bones from one whole, roast chicken (or turkey), most meat removed
1 large onion, peeled and sliced in half
2 medium carrots, cut in half
3 stalks of celery, cut in half
2 tablespoons apple cider vinegar
4 or 5 sprigs fresh thyme
2 bay leaves
4 or 5 peppercorns
1 tablespoon kosher salt (optional)

Instructions

Put bones, vegetables, vinegar, herbs and spices into the bowl of an electric pressure cooker or Instant Pot. Add water until pot is 2/3rds full.
Lock the lid on the pot and seal the valve for pressure cooking. If using an Instant Pot, select the “Soup” setting and manually set the time for 120 minutes. If using another brand of pot, select “Low Pressure” for 120 minutes.
After 2 hours, let the pot depressurize naturally.
Release the lid and strain the broth through a mesh sieve and pour the broth into jars. Discard the bones, veggies and herbs. Place broth in an ice bath to cool, then transfer containers to refrigerator or freezer until ready to use.