INSTANT POT® BONE BROTH WITH TURMERIC AND GINGER
Make this marvelous and nutritious bone broth in your Instant Pot® with your chicken scraps, seasoned with turmeric and ginger; a great complement to a clean eating diet. This broth can be stored in an airtight container in the refrigerator for up to 5 days, or can be frozen for 3 months.
Provided by Fioa
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes Chicken Stock Recipes
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- 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 bones and vegetables in the pot. Close and lock the lid. Select Manual function and set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.
Nutrition Facts : Calories 8.8 calories, Carbohydrate 1.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.3 g, Sodium 21.4 mg, Sugar 0.4 g
GINGER TURMERIC BONE BROTH RECIPE (ULTRA-HEALING)
Provided by Elizabeth Rider
Time 12h15m
Number Of Ingredients 15
Steps:
- Step 1: If roasting the chicken for this recipe, preheat the oven to 400F. If not move to Step 3.
- Step 2: Make a simple roasted chicken to reserve the meat for another recipe and use the bones, skin and all parts of the chicken except the meat to make your bone broth. (See note below for a simple roasted chicken recipe if needed)
- Step 3: In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you removed the meat. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot. Cover (do not lock the cover if your slow-cooker lid has locks, those are just for transport) and set to high for 3-4 hours, or until the water comes to a simmer. Turn to low and let simmer 12-24 hours, or overnight.
- Step 4: Strain broth through a fine-mesh strainer or cheese-cloth (I find the fine mesh strainer to be easier). Discard everything else that was in the pot.
- Step 5: Use your stock as the base of a soup or pour into mason jars to enjoy all week. Let the broth come to room temperature before putting in the refrigerator. It will keep in airtight glass containers with lids (I like to use mason jars) for up to 5 days, and frozen up to 6 months.
HEALING INSTANT POT TURMERIC BONE BROTH
Provided by Evelyn - HealthySubstitute.com
Time 2h10m
Number Of Ingredients 9
Steps:
- Place all the ingredients in the Instant Pot.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING and press PRESSURE COOK button.
- Adjust the timer to 2 hours.
- When finished cooking, allow to naturally release the pressure.
- Let cool slightly.
- Strain the broth using a fine metal strainer.
- Transfer the bone broth into an airtight containers or jars and refrigerate promptly.
- Store in the fridge for up to 5 days, or freeze for later use.
Nutrition Facts : ServingSize 1, Calories 41, Sugar .5g, Fat .3g, Carbohydrate .6g, Fiber 0g, Protein 9.4g
INSTANT POT® TURKEY BONE BROTH
Turkey stock is made with very little seasonings and just a few ingredients. The finished product is like jelly and is perfect for deglazing skillets, making soup, steaming veggies, gravy, or cook your rice in it to add a burst of flavor.
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 1h55m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with foil and spray with cooking oil. Break up the carcass and place on the baking sheet.
- Roast in the preheated oven for 20 minutes.
- Combine celery, carrot, onion, and vinegar in a multi-functional pressure cooker (such as Instant Pot®). Add the roasted turkey bones and any liquid. Add enough water to cover the bones but not beyond the maximum level mark. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, in short bursts, about 5 minutes. Unlock and remove the lid. Remove solids and discard.
- Strain stock through a fine-mesh strainer lined with a double layer of cheese cloth. Refrigerate; skim off the fat before using or freezing.
Nutrition Facts : Calories 17.6 calories, Carbohydrate 1.6 g, Cholesterol 2.4 mg, Fat 0.9 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 10.6 mg, Sugar 0.8 g
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HEALING INSTANT POT BONE BROTH - ROBUST RECIPES
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- To a 6 quart instant pot/pressure cooker (or larger) add all of the ingredients. Fill with the water so that it barely covers the bones – the bones will sort of melt into the liquid as it cooks (the less water you use the richer in flavor the broth will be).
- Lock the lid onto your instant pot. Set the valve to sealing. Press the soup button and add 2 hours to the time. Once done use a quick release. Allow the broth to cool enough to handle.
- Remove the large bones and discard. Pour the broth through a fine mesh siv to get any other small bones/veggies, discard. Allow the broth to mostly cool and then cover and place in the fridge for 6 hours.
- Once the broth has fully chilled any fat in the broth will solidify on the surface. Use a spoon to skim it off and discard. Transfer the broth to jars or other containers. Keep in the fridge for up to 1 week or freeze for up to 6 months. Note: it may continue to get a little more gelatinous as it chills for another 24 hours.
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