Instant Pot Bone Broth With Turmeric And Ginger Recipes

GINGER TURMERIC BONE BROTH RECIPE (ULTRA-HEALING)

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.

INSTANT POT® BONE BROTH WITH TURMERIC AND GINGER

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.

HEALING INSTANT POT TURMERIC BONE BROTH

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.

INSTANT POT® BEEF BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
• Roast in the preheated oven until browned, about 45 minutes.
• Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; 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 the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
• Allow broth to cool. Remove and discard fat layer.