We’ve fallen in love with The Instant Pot and bone broth in our house. While I’ll buy bone broth in a pinch, homemade tastes so much better. Here’s a recipe I’ve created and made several times using bits and pieces from various other broth recipes. Technically, it’s a chicken soup and I’ll add chopped spinach or bok choy when not on a juice cleanse. For the chicken, I use legs and thighs and prefer it with the skin removed but you can choose to use skin-on. For our juice fast purposes, I save the chicken for other recipes or add a little bit of it to my pup’s food.
Note: If you can’t find Kombu or green and black cardamom pods in your local market, you can find them on Amazon.
Instant Pot Chicken Bone Broth
- 4 pounds of chicken pieces, bone in, skin removed. You can substitute a chicken carcass if that’s what you happen to have on hand.
- 2 medium onions, quartered
- 1 inch piece of ginger, peeled and roughly chopped
- 1 T coriander seed
- 1 t green cardamom pods
- 1 black cardamom pod
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 1 thick or 2 thin lemongrass stalk trimmed and cut into 2 inch pieces
- ¼ cup Red Boat fish sauce
- 1-2 strips of Kombu
- Sea salt to taste
Combine all of the ingredients in your instant pot and add enough water to cover.
Cover the Instant Pot and set valve to “sealing”. Use the manual button, pressure on high and set the timer for 30 minutes.
After 30 minutes, carefully release the pressure valve. Remove chicken pieces, allow to cool, then shred. If you are prepping this broth for your juice fast, save the chicken for another day or for your family’s dinner.
Strain the broth. If you’re not on a juice fast, go ahead and add the shredded chicken back to the strained broth. Add mung bean sprouts, chopped bok choy or any other leafy green and fresh basil and jalapeno slices for a little extra heat.
Serve your broth up in big mug and add a squeeze of lime if desired.
This broth freezes well for several weeks or keeps in your fridge for 5-6 days.