Have you heard of Instant Pots? They are a new cooking tool, and they are just fabulous! I know that bone broth is suppose to be very good for us, but I have disliked making it on the stove and smelling that smell for hours. Discovering that you can make it in the Instant Pot much quicker has been fantastic. This article over on SCD lifestyle blog talks more about it.
How To Make Chicken Bone Broth In The Instant Pot
Bone broth helps heal leaky gut by restoring the mucosal lining of the intestines. It’s a potent source of glutamine and other essential amino acids. It can help with everything from gut pain, to joint pain, to skin health.
The traditional way to make bone broth is “low and slow.” You start by combining plenty of high-quality bones with water on your stove or in your slow cooker, and then you wait… and wait… and wait a little longer.
24 to 36 hours later, you (finally) have delicious bone broth (plus a hot kitchen with a very particular odor!)
Some of you are gonna laugh when I tell you what I recently bought that is totally blowing my mind. (A lot of you already know about or own this tool, which is great!)
But other people still may not have heard about it, or may be on the fence about it.
I hope this convinces you.
It’s an Instant Pot.
How To Make Instant Pot Chicken Bone Broth
You can make bone broth with any kind of bones, but I want to share the one I make most often – chicken bone broth.
I’ve made making fresh bone broth in the Instant Pot part of my weekly routine. Just like I wouldn’t skip taking my garbage out or packing my kid’s lunches, I don’t miss making my broth.
Easy Instant Pot Chicken Bone Broth
Time: ~3 hours (30 minutes hands-on)
- Carcass from one cooked ~4 pound chicken (bones, skin, cartilage, neck, gizzards, etc.), extra bones or chicken feet optional
- Veggie scraps (optional, to taste)
- Garlic cloves, herbs, and spices (optional, to taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon natural sea salt (more to taste)
- Place chicken carcass, veggies (if using), and herbs, garlic, or spices (if using) in Instant Pot
- Add apple cider vinegar and salt
- Cover with water to no more than ? Instant Pot capacity or 1 inch below the maximum fill line
- Set Instant Pot to “Soup” and increase time to 119 minutes (maximum time)
- After time has elapsed, allow pressure to release naturally (~20 minutes)
- Skim fat (optional), strain, and store
Will keep for up to 7 days refrigerated. For use beyond 7 days, freeze.
He goes into much more detail in the article and has a FAQ if you haven’t made bone broth before. Do you regularly consume bone broth? Or is it something you’ve been thinking about?