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US Customary
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Pressure Cooker Chicken Bone Broth (Chicken Stock)
Pressure Cooker Bone Broth (Stock) is cloudy with bits of collagen, gelatin, calcium, and fat suspended in the soup.
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Pressure Release
20
minutes
mins
Total Time
4
hours
hrs
5
minutes
mins
Course:
Soup
Cuisine:
All types
Servings:
10
cups
Calories:
18
kcal
Author:
Jill Selkowitz
Cost:
$2
Equipment
Instant Pot Electric Pressure Cooker
Heavy Duty Half Sheet Pan
Salbree Steamer Basket / Colander
Stainless Steel Measuring Spoons
Reditainer Extreme Freezer 32 oz Containers
Jumbo Ice Cube Tray
Ingredients
3-4
pounds
Chicken Bones
Roasted (or bones from other animals)
1
stalk
Celery Tops
(the leafy part)
1
ounce
Dried Shiitake Mushrooms
1
large
Yellow/Brown Onion
cut in half, with skin
1
Tablespoon
Peppercorns
2
inch
Fresh Ginger Root
1
Tablespoon
Apple Cider Vinegar
8
cups
Fresh Water
US Customary
-
Metric
Instructions
If using raw bones, place on a
cookie sheet
and
brush
with olive oil.
Place cookie sheet in oven and roast for 20 minutes at 450 degrees turning until browned.
Add all ingredients to
Instant Pot pressure cooker
cooking pot.
Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 240 minutes.
When beep sounds, waiting until all the pressure has released and then open the lid.
Let cool on the counter for one hour and then put into the refrigerator overnight.
Remove layer of fat and then store the bone broth into
Freezer Containers
or for smaller portions, try using these
Silicone King Cube Trays
.
Notes
You can save up your chicken bones in the freezer until you have 3-4 pounds.
Nutrition
Serving:
0
g
|
Calories:
18
kcal
|
Carbohydrates:
4
g
|
Protein:
0
g
|
Fat:
0
g
|
Saturated Fat:
0
g
|
Cholesterol:
0
mg
|
Sodium:
11
mg
|
Potassium:
84
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
5
IU
|
Vitamin C:
1.2
mg
|
Calcium:
14
mg
|
Iron:
0.2
mg