Whole30 Instant Pot Chicken Broth | Cleveland East Side Moms

Whole30 Instant Pot Chicken Broth

Dec 28, 2018 | Recipes, Whole30

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Homemade chicken broth is about as good as it gets. This Whole30 broth is good for your gut, good for your soul and easy as pie using the Instant Pot. Once you have this made you can use it for a variety of things. Use in soups, cook veggies in it as an alternative to oil, sub it in place of water when cooking rice, or just sip it out of a mug as part of a nourishing breakfast. The last option is definitely a favorite of mine. A cup of broth in the morning is sure to leave you feeling energized for the day. 

The beauty of stock is that there is really no set recipe. This is a place to experiment and also use up the scraps from everything you’ve cooked over the last couple weeks. It gives a purpose to all those odd bits and ends from vegetables. I have a bag in the freezer that I continually add to until it’s full and has enough variety for a good broth. Celery, carrots, onions, and garlic are always a good place to start, except in this particular recipe I didn’t have carrots so I subbed in an apple core in its place.

You can really cater this to whatever your taste is with all the herbs and seasonings you add in as well. I’m a big fan of the tang of apple cider vinegar, the vibrancy of turmeric and depth of flavor that fish sauce adds. But, again, it’s all your preference. You can always add seasonings once it’s cooked as well. Experiment and see what you like! 

 

Prep Time: 15 minutes

Cook Time: 90 minutes

 

Ingredients:

Bones of 1 Rotisserie Chicken

3 stalks celery scraps

green parts of 1 leek

bunch of kale stems

1/2 bunch parsley

3″ knob ginger

apple core

1 tbs apple cider vinegar

1 tsp red boat fish sauce

1/2 yellow onion

1 bay leaf

4 sprigs rosemary

1/2 tsp or several sprigs of thyme

1 tsp turmeric powder

1 tsp salt

1 tbs black peppercorns

 

Method:

  1. Add chicken bones to Instant Pot.
  2. Place all other ingredients over top of the chicken bones.
  3. Fill with water until all ingredients are just submerged.
  4. Put top on Instant Pot; check to make sure nozzle is turned to sealing position.
  5. Make sure it’s on high pressure and then manually increase time to 90 minutes.
  6. Once it’s done, let naturally release.
  7. Strain stock and let cool and then put into refrigerator overnight.
  8. Strain once more and use or freeze for later!

 

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