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.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 9 Calories

Ingredients

• 1 teaspoon minced fresh ginger root
• 1 cup chopped celery
• 3 cloves garlic
• 1 tablespoon apple cider vinegar
• 2 teaspoons ground turmeric
• 2 carrots, cut in chunks
• 1 chicken carcass
• 4 cups warm water, or as needed

Recipe Instructions

Step 1

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.

Step 2

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.