Instant Pot Bone Broth
Whole30, Paleo, Gluten Free, Grain Free, and Dairy Free
I decided to try this after we bought a rotisserie chicken from Whole Foods. We were impressed with the flavor and how many meals we were able to get from it. I decided to take the remaining bones and try and make my own broth. There are so many good, nutrient dense bone broths on the market. They can be quite costly. This broth came out delicious although, a bit lighter in color than some of the commercial ones. I think if I had more bones, it would be more dense. I plan to start saving bones and scraps from veggies in my freezer and to keep doing making broth from time to time. It was really easy to make and perfect for soup and noodle bowls.
- 1 rotisserie chicken carcass
- 3 carrots, chopped into big chunks
- 3 stalks of celery chopped into big chunks
- 1 large onion, quartered (peels can be on)
- 1/2 cup of chopped leek tops
- 4 garlic cloves
- 3 bay leaves
- 1 tsp of Nom Nom Paleo Magic Mushroom Powder (purchased from Whole Foods)
- 1/2 tsp of black pepper
- 1/2 tsp of flake salt
- 1 tsp of red pepper flakes (I like my broth very spicy- omit this or leave out if you want)
- 3 Tablespoons of apple cider vinegar
- 8 quarts of water
- Put all ingredients in Instant Pot.
- Set on manual /low pressure for 120 minutes.
- Let it release naturally for 10 minutes.
- Release any steam that is left (if any).
- Once cool enough, strain bone broth through a fine sieve into a pitcher.
- Fill Mason Jars with broth.
- Keep refrigerated for 3-4 days or freeze.