Homemade Pressure Cooker Bone Broth
Rich and flavorful pressure cooker bone broth made with chicken bones or whatever leftover bones you have on hand! Use in hearty soups or sip for other benefits!
Servings 12 cups
Calories 41kcal
Equipment
- Instant Pot, Pressure Cooker or Ninja Foodi
Ingredients
- 18 cups water
- 4 pounds chicken bones
- 1 medium onion quartered
- 3 large carrots cleaned, roughly chopped
- 3 stalks celery cleaned, roughly chopped
- 6 cloves garlic peeled
- ½ cup apple cider vinegar optional
- 2 teaspoon turmeric optional
- fresh herbs optional
Instructions
- Add bones and vegetable scraps to an Instant Pot or pressure cooker pot.4 pounds chicken bones, 1 medium onion, 3 large carrots, 3 stalks celery, 6 cloves garlic
- Add fresh herbs, turmeric, and apple cider vinegar, if using.½ cup apple cider vinegar, 2 teaspoon turmeric, fresh herbs
- Cover with water without exceeding the max pressure cooker fill line.18 cups water
- Cover the pot with the lid and turn the knob to sealing. Cook on manual high pressure for 1 to 4 hours.
- Use the quick release or allow the pot to pressurize naturally. Carefully remove the pot from the appliance and allow it to cool to room temperature.
- Use a fine mesh sieve to remove all pieces from the broth. Store in glass jars in the refrigerator for up to one week. Store in the freezer for up to 3 months in freezer-safe containers.
Notes
Due to the varying nature of macros and the discard of the bones and vegetable scraps, the nutrition information is an estimate based on this article from Nutritionix regarding chicken bone broth.
Do not exceed the "max liquid" line on the pot when adding water.
The longer you pressure cook the bone broth, the more rich and flavorful the broth will be.
Salt is not added to this recipe. You can add salt to taste if preferred.
Nutrition
Serving: 1cup | Calories: 41kcal | Carbohydrates: 0.6g | Protein: 9.4g | Fat: 0.3g