Basic Bone Broth (Instant Pot)
Brenna May
chicken carcass (preferably pastured, organic is okay. Soy-free and non-gmo is key)
chicken feet (up to the Max line- the more you add, the better quality and healing your bone broth will be. )
Prep Time 10 mins
Cook Time 5 hrs
Course Breakfast, Lunch
Cuisine American, Asian, European
- 1 chicken carcass
- 1-2 lbs chicken feet
- 4+ quarts filtered or well water
- 1 tsp Himalayan pink salt per quart of water
- 1 tbsp tallow suet or refined coconut oil (does not taste like coconut)
For those who can tolerate plants:
- 1 sweet or white onion
- 2-3 cloves garlic minced
- 1 tsp dried thyme or small handful fresh
- 1" portion fresh turmeric sliced
- 1" portion fresh ginger sliced (if you can tolerate it)
Dice onion and add it to the instant pot with coconut oil, garlic and thyme or herb of choice.
Sauté for 2-3 minutes and the. Push to the side and add chicken carcass.
Sauté carcass on all sides and then add chicken feet (up to the max line)
Add filtered water a quart at a time and then add salt accordingly. Do not go over the max line.
Place the lid on with the release valve at the back and seal. Turn the venting valve to seal (no vent).
Press the soup/broth button and increase the time to 3 hours. It will start automatically.
Allow the Instant Pot to move to low for an hour or so (it will release pressure naturally) and then strain through a fine metal sieve.
Use for soups and save in 2 cup canning jars for frozen storage or to keep in the fridge 4-7 days.
Keyword anti-inflammatory, bone broth, gut healing