February 19, 2018 By Yang 24 Comments

Instant Pot Shiitake Ginger Chicken Bone Broth (All Purpose Asian Stock)

Name: Instant Pot Shiitake Ginger Chicken Bone Broth: All-Purpose Asian Stock
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 2 naturally-raised chicken carcass ((approx. 2 1/2-3 lb.)); 1 lb. naturally-raised chicken feet ((roughly 8 feet, optional depends on availability)); 2 inch ginger root; 2/3 cup dried shiitake mushrooms; 4 qt filtered water ((16 cups, plus more for blanching))

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A healing and insanely simple chicken bone broth made in the instant pot. This shiitake ginger chicken broth is Paleo/AIP, GAPS and Whole 30.

This all-purpose Asian chicken stock is insanely simple, because it requires only 4 ingredients (not including water): naturally-raised chicken carcass, chicken feet, dried shiitake mushroom, and fresh ginger root.

The shiitake ginger chicken broth is a perfect base stock in a variety of Asian recipes, such as soups (see my family favourite nourishing soup using this shiitake ginger chicken broth), congee, noodle broth, braised vegetables, and hotpot.

For a bone broth or stock to use in western cooking, try this leftover turkey carcass broth. (The turkey carcass can be replaced with chicken bones.)

Instant Pot for Chicken Bone Broth

Deciding on which model of the Instant Pot to buy had to be the hardest decision of Black Friday. After reading just about every article out there to help me make the choice, I ended up getting myself the DUO80 8qt 7-in-1 Instant Pot.

The key reason for choosing 7-in-1 was for the “yogurt” functionality which would allow me to ferment rice (the “yogurt” functionality isn’t available for the 6-in-1 model); and the key reason for choosing 8qt was for the maximum capacity to make bone broth.

I knew I would love my Instant Pot for all my beans porridges. Now I have had a few months to use my Instant Pot, I am completely happy with the choice of model as well – when it comes to broth making, that extra space is invaluable.

The only thing slightly less than ideal is that pressure cooked chicken bone broth doesn’t taste as rich and intense as the one simmered on the stovetop; and it isn’t as white and cloudy either. I then tried the “slow cook” functionality of the Instant Pot. Even using the “more” setting (highest slow cook temperature), the broth was barely simmering. The result was similar to the pressure cooked chicken broth.

If you are someone who prefers a less cloudy broth, then it’s perfect. I prefer the more intense chicken broth because I think more nutrients are released from the ingredients. However, there isn’t an unanimous conclusion on which method is actually more nutritious.

Will I continue to use my Instant Pot to make chicken bone broth in the future? Absolutely yes! It’s so much easier now that I don’t have to “babysit” my broth (my husband thinks it’s not safe to have the stove on when no one is around), which means we are now able to make bone broth more often than before. I reserve the stovetop bone broth for when I am home the entire day. But if I have to step out or too busy to keep an eye on the boiling pot, the Instant Pot is the way to go – it makes chicken bone broth in a fraction of the time with pressure cooking, while giving me the freedom to be away from the kitchen.

Nutritional Notes

Shiitake mushrooms are a good source of vitamin B, helps to fight infections, boosts immunity and even prevent cancer. I love using dried shiitake mushrooms, because they have a greater aroma and a deeper flavour in soups than the fresh shiitake mushrooms. Dried shiitake mushrooms, as long as you seal them properly, store in the pantry forever. Ginger is anti-inflammatory and warm in energy. Both shiitake mushrooms and ginger roots are common ingredients to pair with chicken in Asian cooking and add nice flavours to chicken broth.

Chicken bone broth made from chicken carcass and feet are rich in minerals, gelatin and collagen. Gelatin and collagen contain some of the most abundant amino acids such as arginine, glycine, glutamine and proline. These important nutrients are particularly beneficial for gut healing, joint health, beautiful skins, and the immune system.

Some folks may think proteins are proteins, and you can get them everywhere; they may even think the above-mentioned amino acids found in gelatin and collagen are no big deal because they are non-essential amino acids, meaning our body can produce them from essential amino acids. However, most people don’t know that when our body is not functioning at 100%, we can not produce enough of them; and those people eating a westernized diet of predominantly muscle meats do not receive much of these amino acids from foods.

This is why bone broth is so healing and nourishing for children, elderly, postpartum women and those who are ill and immuno-compromised, because bone broth provides these important nutrients as a food source instead of relying on our bodies to produce the entire amount we require.

{ When we don’t have the time to make bone broth often, a quality collagen supplement can be very nourishing to the digestive system, joints and skin. Perfect Supplements is the brand I trust. Use my exclusive discount code YANG10 to get 10% off your entire purchase at checkout. }

More Gelatin & Collagen Rich Recipes:

Instant Pot shiitake ginger chicken bone broth in a jar.

Instant Pot Shiitake Ginger Chicken Bone Broth: All-Purpose Asian Stock

A healing and insanely simple chicken bone broth made in the instant pot. This shiitake ginger chicken broth is Paleo/AIP, GAPS and Whole 30.

This recipe is written for the 8qt DUO80 7-in-1 Instant Pot. Reduce the amount of ingredients by 1/4 if using 6qt Instant Pot.

5 from 14 votes

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Course: Soup

Cuisine: Asian

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours 30 minutes

Servings: quarts

Calories: 671kcal

Author: Yang

Ingredients

2 naturally-raised chicken carcass (approx. 2 1/2-3 lb.)
1 lb. naturally-raised chicken feet (roughly 8 feet, optional depends on availability)
2 inch ginger root
2/3 cup dried shiitake mushrooms
4 qt filtered water (16 cups, plus more for blanching)

Instructions

Rinse the dry shiitake mushrooms to remove any sand and dirt. Soak the shiitake mushrooms in 1.5 cup hot water to rehydrate for half an hour or until soft. If you use smaller sized mushrooms, they will rehydrate faster.
Immerse the chicken carcass and chicken feet in a pot of cold water in a stock pot. Bring the pot to a rolling boil for a couple minutes. This will remove the most amount of impurities. If you bring the water to a boil first before adding the chicken carcass and feet, the boiling water will seal the gunk inside.
Discard the pot of water and rinse the chicken carcass and chicken feet.
Cut the ginger into thin slices.
Place the blanched chicken carcass and chicken feet into the Instant Pot, add the rehydrated shiitake mushrooms and ginger root slices.
Carefully pour as much of the mushroom soaking liquid into the Instant Pot, leave behind and discard any sediment and sand.
Add 4 quarts of water into the Instant Pot. Take care not to exceed the maximum water level. I use the 8qt DUO80 7-in-1 Instant Pot. If you use the 6qt Instant Pot, reduce all ingredients proportionally.
If using high pressure cooking, select soup/broth function, and then adjust the the cooking time to 3 hours (or 2 hours if your Instant Pot only allows 2 hours maximum); if using slow cook function, select "more" for the highest temperature, and then adjust the cooking time to 12 hours.
Strain and store the chicken bone broth in glass jars in fridge or freezer.

Notes

The shiitake ginger chicken broth is a perfect base stock in a variety of Asian recipes, such as soups, congee, noodle broth, braised vegetables, and hotpot.
I most often use this bone broth as an ingredient in other Asian recipes, rather than drinking on its own. For drinking by itself, season with salt and pepper to taste.
For a bone broth or stock to use in western cooking, try this leftover turkey carcass broth recipe. (The turkey carcass can be replaced with chicken bones.)
I usually eat the chicken feet after they are cooked. Chicken feet contain good gelatin and collagen to nourish our skins.
If you don't want to discard the shiitake mushrooms, you can re-purpose them into stir-fries or chop them up to add into meatballs.

Nutrition