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This broth makes delicious soups that soothe the soul and nourish the body. It's actually so good, it's drinkable without anything added.

Broth or Stock?

There are varying definitions of stock and broth. Many use the terms interchangeably, which makes sense when most of the boxed "broth" or "stock" that lines the grocery store aisles are basically the same. I used to think it was just a "tomayto-tomahto" situation.

Stock isn't generally palatable as is. It usually acts as a base, either watered down into soup broth or used in rich sauces and gravies.

That's why I categorize this particular recipe as broth. Even though it's made with bones and can be simmered for up to 4 hours, it remains (mostly) transparent and doesn't gelatinize in the fridge.

Made with simple, whole-food ingredients, this homemade broth is free of added sugars, food dyes, artificial flavours, and preservatives.

This chicken broth also gets its golden hue and a boost of nutrients from fresh turmeric and ginger root. Made with minimal ingredients, it's gentle and soothing on the tummy and gut.

How to Make Instant Pot Chicken Broth

The Instant Pot is my favourite method to make delicious, flavourful, clear broth. Since it's pressure-cooked, you can let it simmer for hours with very little evaporation.

All you need is a few minutes to prep, and then you can set it and forget it.

What You Will Need

Equipment

• Instant Pot or Pressure Cooker - I use the quart Instant Pot. However, you can always adjust the ingredient amounts to use a smaller or larger size. This recipe can also work with any other pressure cooker.
• Sieve - Straining this broth through a fine-mesh sieve catches all the little bits much better than a colander with larger holes.
• Bowl - You will need a large bowl or pot to strain the soup into. I like to set one up with the sieve beforehand. I've learned from nearly pouring it down the sink one too many times. Tears would be shed over losing this liquid gold!

Ingredients

• Roasted Chicken Carcass - For this broth, I use the leftover bones, cartilage and meat after roasting a whole chicken for Sunday dinner or weekly meal prep. This is a great way to stretch your dollar and get multiple meals out of a single purchase.
• Celery Leaves / Stalks - Offering a light balance of earthy, bitter-sweet flavour, celery makes a great addition to bone broth. I particularly love using the leaves for their herbaceous flavour and gentleness on the gut.
• Turmeric Root - Great for gut healing, turmeric root provides anti-inflammatory compounds. It also gives this broth a beautiful golden hue and a subtle peppery flavour.
• Ginger Root - Perfect for soothing upset tummies, ginger root is rich in compounds that can curb nausea while adding a touch of natural sweetness and a warm, citrusy undertone.
• Garlic Cloves - Fresh garlic gives this broth depth of flavour and offers anti-microbial properties.
• Apple Cider Vinegar - The acidity in ACV helps to extract minerals and nutrients from bones while providing anti-microbial properties.
• Bay Leaves - Offering a delicate, herbaceous flavour, bay leaves are a must for making delicious and aromatic broth.
• Unrefined Salt - To enhance flavour and nutrient extraction, add a pinch of unrefined salt (Celtic, Himalayan or Sea salt).
• Black Pepper - Add a dash of pepper or a few peppercorns to increase turmeric's (curcumin) bioavailability.

Add the chicken bones, cartilage, and any leftover bits of meat to the inner pot (the stainless steel insert) of your Instant Pot.

Next, add the celery leaves, turmeric root, ginger root, and apple cider vinegar. Then twist in a dash of salt and pepper. 

If you don't want any pepper flakes in your broth, you can add a couple of whole peppercorns instead.

Then pour in the water, ensuring it covers the other ingredients. Avoid filling the water past the maximum fill line. 

No need to worry if some ingredients float to the top. Simply use a wooden spoon to push them down as much as possible, and the pressure cooker will do the rest.

Secure the Instant Pot lid, making sure the pressure release valve is in the closed position.

Press the soup/broth setting, set to high pressure and set the cook time to 4 hours.

If you're in a pinch, this broth can be made in as little as 1 hour. However, if you have the time, letting it cook for 4 hours allows plenty of time for nutrients to be extracted and gives it a full depth of flavour.

It can take about 20 minutes for the lid to pressurize. Once it's pressurized, the display will begin counting down the cook time.

Leave it to cook for the set cook time. Once it's done, wait until the pressure has fully released and the valve is back in the open position.

The steam released during depressurization is extremely hot. To avoid burns and injuries, it's best to wait for it to depressurize on its own rather than forcing the valve open.

Get ready to strain the broth by placing a sieve over a large bowl or saucepan.

Once all the steam has been released and the lid has fully depressurized, twist it open and let the broth cool before handling. Turn off and unplug the Instant Pot.

Once the broth has cooled enough to handle, carefully remove the inner pot and pour it through a sieve into a bowl.

Shake out any excess liquid and toss the bones into the compost.

If needed, add a little more salt and pepper to taste.

Substitutions & Variations

Carrot and onion can be added for more nutrients and an extra layer of flavour.

Fresh herbs can make a delicious and nutrient-rich addition to this broth. I love adding a sprig of parsley or cilantro for their bright, uplifting flavours. For a deeper, earthier flavour, thyme is my go-to.

Using frozen scraps is a great way to cut down on food waste and save money!

Turkey bones can be added or used in place of the chicken bones.

Ways to Use Golden Chicken Broth

This chicken broth makes a delicious base for both creamy and clear soups!

With a delicious depth of flavour, there's no need to water this broth down.

I often enjoy sipping a mug of it with just a dash of S & P and a sprinkle of fresh herbs.

With its anti-inflammatory and immune-supporting qualities, this golden chicken broth is my go-to remedy when feeling under the weather.

It also adds umami flavour and an extra healing touch to Butternut Squash Soup, Creamy Beetroot Soup, Potato Leek Soup, and so much more!

You can also use this broth instead of water to cook rice or quinoa. It enhances the flavour of dishes like Chili Lime Quinoa Salad or Turmeric Rice.

If you won't be using your chicken broth right away, it can be sealed in a jar and refrigerated for up to 7 days.

A great way to save it longer is to pour it into freezer-safe silicone trays and freeze for up to 3 months.

More Anti-Inflammatory Recipes

If you make this Instant Pot Golden Chicken Broth with turmeric and ginger, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!