Print: Instant Pot Bone Broth with Turmeric and Ginger

Make this marvelous and nutritious bone broth in your Instant Pot with your chicken scraps, turmeric, and ginger. It's a great complement to a clean-eating diet. This broth can be stored in an airtight container in the refrigerator for up to five days, or it can be frozen for three months.

Prep

12 min

Cook

18 min

Servings

Difficulty

Easy

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

1 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.
2 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/instant-pot-bone-broth-with-turmeric-and-ginger