Instant Pot Chicken Broth Recipe | Nutritional Therapy

Ingredients

The carcass from a roasted chicken

3 large carrots, cut into large pieces

3 stalks of celery, cut into large pieces (optional - see notes)

2 onions, cut into large sections

1-2 TBSP salt (or as desired)

seasonings of choice (optional)

Water to cover ingredients (about 8-10 cups)

The carcass from a roasted chicken

3 large carrots, cut into large pieces

3 stalks of celery, cut into large pieces (Optional - see notes)

2 onions, cut into large sections

1-2 TBSP (15-30 ml) salt (or as desired)

seasonings of choice (optional)

Water to cover ingredients (about 1893-2366 ml)

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Dietary Therapies

SCD

mSCD

AIP

CDED P1

IBD-AID P1

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Place vegetables in the Instant Pot. (NOTE: you can use skins, ends, peelings if you prefer)
Add the chicken carcass and bones, and any leftover meat scraps. (NOTE: You can also use a turkey carcass or a portion of a turkey carcass).
Add desired amount of salt and any seasonings desired (NOTE: I don't use other seasonings as my broth is usually added to other recipes that call for their own seasonings).
Add about 8-10 cups of water, enough to just cover the ingredients (do not exceed the max fill of the Instant Pot).
Close the lid and seal the vent valve.
Set the Instant Pot to Soup or Manual for 120 minutes.
When the Instant Pot finishes cooking, let it manual release (this will take a while).
When the pressure valve has dropped, release the vent and open the lid.
Strain the broth from the other ingredients using a large mesh colander.
Let the broth sit for a bit, then spoon out some of the excess fat that floats to the top.
When the broth has sufficiently cooled, portion out into single servings (I do 1/2 cup) and freeze (I use silicone molds to freeze into blocks) until ready to use.