Chicken Bone Broth
This Chicken Bone Broth in Instant Pot is “Better Than Botox”. It is full of natural collagen yet is simple to make at home and saves a lot of money. Sip daily or use it to cook stews or our Grandma’s chicken and rice soup!
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken parts (feet, necks, wings, wing tips, or backbones)
- 1 lb chicken bones (carcass or any other)
- 2 carrots (cut into thirds)
- 2 stalks celery (cut into thirds)
- 1 onion (skin on and quartered)
- 1 bay leaf (1 rosemary sprig (optional))
- 8 sprigs of parsley
- 1 ½ tbsp salt
- 1 tsp whole black peppercorns
- 10 cups water
- 1 tbsp apple cider vinegar (optional But it will bring all the flavors together!)
Instructions
- 1
In a 6-qt. Instant Pot, combine chicken, carrots, celery, onion, parsley, bay leaf, rosemary, salt, and peppercorns. Then, add cold water (no more than max fill line)!
- 2
Lock the lid, turn the valve to sealing, and adjust the timer manually for 45 minutes or press the soup button and set the time.
- 3
When the cooking time comes to an end, do a quick release!
- 4
Using a fine-mesh sieve, strain the chicken bone broth through and discard solids. Stir in apple cider vinegar! Let cool to room temp and chill in the fridge. After 24 hours, you will be able to scrape the fat layer formed on top with a slotted spoon. Or, skim rendered fat from surface with a spoon and drink while still warm.