Instant Pot Bone Borth
Whole Chicken Chinese Herbal Instant Pot Bone Broth Recipe. This simple and nourishing pressure cooker | Instant Pot chicken bone broth recipe is easy and quick to make with slow cooker and stovetop instructions. Nourish your body and keep you healthy throughout the year !
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole chicken (about 3 to 3.75 lbs, skin-on and bone-in (giblets removed))
- 3-4 cups carrots (cubed)
- 1 packet of Healthy and Immunity Chinese herbal soup mix *
- Water*
- 2 ½ cup daikon (Chinese radish, outer skin peeled then cubed)
- 1 cup rehydrated shiitake mushrooms (sliced (rehydrate the mushrooms overnight & keep the mushroom water))
Instructions
- 1
Lightly rinse the dry Chinese herbs under cool running water. In a 6 qt. Instant Pot add cubed carrots, 1 whole chicken, 1 packet of Healthy and Immunity Chinese herbal soup mix. Fill the pot with water that’s just enough to cover the entire chicken (about 8 to 10 cups). Optional: you may also add daikon, rehydrated shiitake mushrooms, and fill the pot with mushroom water.
- 2
Instant Pot:
- 3
Seal the valve, press Manual for 30 minutes (for 3.75 lbs chicken). Allow it to come to natural pressure release. See Notes Section for Slow Cooker and Stovetop methods.
- 4
Serve:
- 5
Season with coarse sea salt to taste. The flavor will become stronger once the soup becomes slightly cooler. If preferred, you may strain the broth with a sieve. The goji berries, Chinese yam, and Logan are edible. You can serve them with the soup or discard with the rest of the herbs.* You may also set the chicken aside and shred the meat and then add them back to the soup pot.
- 6
Serve with a side salad and roasted squash/potatoes. Please try not to stir-in/add other leafy greens to the soup pot as it might change the flavor of the broth. It’s best to serve the salad aside or add a handful leafy greens (ex. baby spinach) to individual serving bowls.