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–+ servings
Three jars filled with golden chicken broth.

Instant Pot Golden Chicken Broth (with Turmeric and Ginger)

Recipe By : Michelle McCowan
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Made with fresh turmeric and ginger root, this Instant Pot Chicken Broth is nourishing, comforting, and gut-loving. With a beautiful golden hue, this clear broth is perfect for homemade soups and is delicious sipped on its own.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Dietary DF, GF, Soy Free
Season(s) Autumn, Harvest, Spring, Winter
Difficulty Easy
Yield 6 Cups

Equipment

  • Instant Pot or Pressure Cooker
  • Seive or Fine Mesh Stainer
  • Large Bowl or Saucepan

Ingredients
  

  • 1 Roasted Chicken Carcass (about 200 grams of Bones, Meat and Cartilage)
  • 1 stalk Celery with Leaves (or up to 1 cup Leaves Only)
  • 1 inch Turmeric Root
  • 1 inch Ginger Root
  • 2 - 3 Cloves Garlic (Pressed)
  • 2 teaspoons Apple Cider Vinegar
  • 1 - 2 Bay Leaves (Dried)
  • 1 Pinch Unrefined Salt (Celtic, Himalayan or Sea Salt)
  • 1 Dash Black Pepper (or a Few Peppercorns)
  • 6 - 7 cups Filtered Water

Instructions
 

  • 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 is cool enough to handle, carefully remove the inner pot and pour the broth through seive 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.

Notes

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.
Tips
  • Don't rush it. Giving this broth time to simmer allows more collagen, minerals and other nutrients to be extracted.
  • Avoid over-salting. You can always add more salt to taste later. Just a pinch is all you need to enhance nutrient extraction.
  • Use leftover bones. Using leftover bones and meat from a roasted chicken offers a delicious depth of flavour and is a great way to get multiple meals out of a single purchase.
Storing & Saving
  • Refrigerate this broth for up to 7 days in a clean, airtight jar.
  • Freeze this broth for up to 3 months by pouring it into freezer-safe silicone trays.

Nutrition

Serving: 1 cup | Calories: 20kcal | Carbohydrates: 1g | Protein: 2g | Fat: 0.02g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.003g | Sodium: 19mg | Potassium: 47mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 3IU | Vitamin C: 0.4mg | Calcium: 18mg | Iron: 0.1mg
Total Servings : 6 Cups
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