I started the AIP healing diet in the fall of 2017 and bone broth has been a staple in my diet ever since. There are so many benefits to drinking bone broths because they are easy to digest and nutrient-dense. I have found that bone broth settles my stomach, gives great energy, and helped my hair grow back stronger. You can read more about the benefits here. I drink at least one bowl of bone a day on its own and I use it in soups and other recipes. Here is how I make chicken bone broth using my instant pot.
I start with two whole rotisserie chickens. I use the naked chicken from Whole Foods Market because they do not add any seasoning or other ingredients, just chicken.
I like to get the majority of the meat off of the bird and save it in my glass lock containers for use during the week in salads and other dishes.
After the majority of the meat is off of the bones, I start the quick layering process in the instant pot. Place the bones from both chickens in the instant pot.
Next, peel and quarter one onion and throw it in the pot.
Then, peel two medium carrots and throw them in the pot.
Time for the celery! Wash and chop two stalks then throw them in!
I try to limit my salt intake so I do not add any additional salt to my recipe. Instead I use 1tsp each of garlic powder, sage, thyme, and then add 2 bay leaves.
Add water to fill to 1-3 inches below the “Max Line” in Instant Pot (should be between 8-12 cups). Close and lock the lid on the instant pot. Press the manual or the soup/stew button and set the time for two hours. You can either quick release the pressure or let it release naturally. It will look like this when it is finished.
Strain out all of the bones, meat and vegetables.
You should end up with between 3-4 quarts of bone broth. I store them in quart sized mason jars.
Once the gelatinous layer forms and if it stays unbroken it will last in the refrigerator for two to three weeks. Once the seal is broken, use the broth within five days. Broth can be frozen for up to one year.
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Instant Pot Chicken Bone Broth
Ingredients
- Bones from 2 Whole Chickens
- 2 Carrots
- 2 Celery Stalks
- 1 tsp Garlic Powder
- 1 tsp Sage
- 1 tsp Thyme
- 2 Bay Leaves
- Water to Fill to 1-3
Instructions
Places bones and other ingredients in the instant pot.
Fill water to 1-3 inches below the "Max" Line.
Close and Lock the lid. Press Manual or Soup/Stew Button for high pressure. Set cooking time to 2 hours or 120 minutes.
Strain out all of the bones, meat and vegetables.
Transfer broth into mason jars. Let cool before putting in the refrigerator. If there is a gelatinous layer on the top of the broth it can stay in the refrigerator for a month. If there is a thin layer or once the seal is broken use within 5 days.
Notes
If there is a gelatinous layer on the top of the broth it can stay in the refrigerator for two to three weeks. If there is a thin layer or once the seal is broken use within 5 days. Broth can also be frozen for up to one year.
