Instant Pot Bone Broth with Turmeric and Ginger
Recipe by Fioa from allrecipes.com
Ingredient 3 Hr. 30 Mins.
Ingredients
6
6 servings
- •1 chicken carcass
- •2 carrots, cut in chunks
- •1 cup chopped celery
- •1 tablespoon apple cider vinegar
- •2 teaspoons ground turmeric
- •3 cloves garlic
- •1 teaspoon minced fresh ginger root
- •4 cups warm water, or as needed
Instructions
- Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover the bones and vegetables in the pot. Close and lock the lid. Select the Manual function and set the timer for 120 minutes. Allow 10 to 15 minutes for the pressure to build.
- Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let cool slightly, then strain using a fine strainer to remove all the bits of bones and vegetables.
Nutritional Facts
Per 6 servings
- Calories: 81
- Carbohydrate: 4g
- Fat: 4g
- Fiber: 1g
- Protein: 7g
- Sugar: 1g
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