A gelatinous Instant Pot chicken bone broth recipe for the 8-qt Instant Pot.
Instant Pot has brought so much convenience to making bone broth in a short amount of time. To make a classic beef bone broth, check out the Instant Pot Beef Bone Broth recipe. To make an all-purpose Asian chicken stock, check out the Instant Pot Shiitake Ginger Chicken Bone Broth recipe.
What Makes Chicken Bone Broth Gelatinous?
The key to make gelatinous chicken bone broth is to use plenty of chicken feet in the broth. The skin, tendon and ligament of chicken feet are rich in collagen. When cooked, collagen turns into gelatin, which makes the broth gelatinous.
As collagen being the major building block our body needs, gelatinous bone broth nourishes our skin, hair, gut lining and joints.
When I run out of supply of homemade chicken bone broth, I use a chicken bone broth powder. I also supplement my diet with collagen from time to time. My discount code “YANG10” gives my readers 10% off entire purchase (stackable with other discounts on the site for up to 40% off) from my favourite brand Perfect Supplements.
How to Use Chicken Bone Broth?
Chicken bone broth is essential in many healing diets, such as paleo, GAPS, keto, whole 30.
Besides sipping on bone broth directly, you can incorporate the healing bone broth in a variety of dishes. Here are some tasty recipes you can make with chicken bone broth.
- Sausage & Mussels in Tomato Broth (Paleo, Low-Carb)
- Low-Carb Saffron Cauliflower Rice Risotto
- Turkey Quinoa Pumpkin Soup (with a Bone Broth Base)
- Shredded Chipotle Beef Tacos
Do I Have to Use 8-qt Instant Pot?
This recipe is specifically written for 8-qt Instant Pot. I highly recommend using the larger 8-qt Instant Pot for making broth, because you can produce more broth in every batch.
What if I only have a 6-qt Instant Pot? You can still make this recipe, but be sure to reduce the ingredients proportionally to fit into your pot.
How to Make Chicken Bone Broth in Instant Pot?
The following images illustrate the key steps to make Instant Pot chicken bone broth.
- Cut the chicken carcass into small pieces.
- Place the chicken carcass and chicken feet into a large stock pot.
- Fill the pot with water to cover the chicken carcass and chicken feet. Place the pot on high heat.
- You will see foams gradually released to the top of the water, as the pot comes to a boil.
- Rinse the chicken carcass pieces and chicken feet to remove stuck on impurities. Place the clean chicken carcass and chicken feet into the inner pot.
- Add rest of the ingredients and water into the inner pot. Do not exceed the maximum line.
Related: More Instant Pot Recipes You Will Love
- Instant Pot Osso Buco (Low-Carb, Paleo)
- Cheesy Veggie-Stuffed Meatloaf
- Instant Pot Sticky Rice Steamed Pork Ribs
- Instant Pot Beets Salad (Paleo, Whole 30, Vegan)
- Sprouted Chickpea and Sweet Potato Hummus in Instant Pot
- Instant Pot Beef Brisket Stew with Daikon Radish
- Instant Pot Forbidden Rice & Red Bean Congee
Instant Pot Chicken Bone Broth
Ingredients
- 2 chicken carcass
- 3 lb. chicken feet
- 12 cup water plus more for blanching
- 1 onion
- 1 head garlic
- 2 bay leaves
- 1 carrot
- 2 celery stalks
- 1 tbsp black pepper corn
- 1/4 cup raw apple cider vinegar
- 1 tsp dried thyme
Instructions
- Cut the chicken carcass into small pieces (I use a pair of kitchen shears).
- Place the chicken carcass and chicken feet into a large stock pot.
- Fill the pot with water to cover the chicken carcass and chicken feet. Place the pot on high heat.
- You will see foams gradually released to the top of the water, as the pot comes to a boil. Remove the pot from the heat.
- Discard the blanching water. Rinse the chicken carcass pieces and chicken feet to remove stuck on impurities. Place the clean chicken carcass and chicken feet into the inner pot of an 8-qt Instant Pot.
- Roughly chop up onion, carrot, celery stalks; cut the whole head of garlic cross-wise. Add all of them into the inner pot, along with bay leaves, black pepper corn, dried thyme, apple cider vinegar. Add 12 cups of water into the inner pot. Less if it reaches the maximum line.
- Place the lid on the Instant Pot and close the pressure valve. Use the "soup/broth" program, and set to "high pressure" for 4 hours.
- When cooking is finished, naturally release pressure completely. Remove the Instant Pot lid.
- Filter the broth through a fine mesh strainer.
- Pour the broth into mason jars and store in the fridge for up to a week.
Nutrition
Leave a Reply