There’s nothing quite as comforting or nourishing as a cup of homemade chicken broth. Forget the store-bought cartons; this Instant Pot Gingered Chicken Broth is liquid gold, brimming with flavor and gut-healing goodness. The zesty warmth of fresh ginger and the deep, savory notes from a leftover chicken carcass create a truly restorative elixir. It’s the perfect base for your favorite soups, a flavor booster for grains, or simply a soul-soothing drink to sip on its own. Best of all, the Instant Pot does all the work, making this wholesome staple incredibly easy to prepare.
Ingredients
• 1 carcass from a cooked, grass-fed chicken
• 1 tablespoon (about a 1-inch piece) fresh ginger, peeled
• 1 small yellow onion, skin-on and quartered
• 1 cup (about 50g) chopped celery tops
• 2 large garlic cloves, peeled and smashed
• 2 tablespoons (30ml) apple cider vinegar
• 12 ½ cups (3 liters) filtered water
Instructions
1. Directions
2. Place the chicken carcass, ginger, onion, celery tops, garlic, and apple cider vinegar into the inner pot of the Instant Pot. Pour in the filtered water.
3. Secure the lid and turn the pressure valve to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” setting and cook on High Pressure for 60 minutes.
5. Once the cooking cycle is complete, let the pressure release naturally. This may take 20-30 minutes.
6. Carefully remove the lid. Strain the broth through a fine-mesh sieve into a large, heatproof bowl, discarding the solids.
7. Allow the broth to cool completely at room temperature.
8. Transfer the cooled broth to airtight containers and refrigerate overnight.
9. Once chilled, easily skim the solidified layer of fat from the surface and discard.
10. Store in the refrigerator for 5-7 days or in the freezer for up to 4 months.
Nutritional Information
• Per Serving: Calories: 178 | Total Fat: 3.5g | Net Carbs: 0.1g | Protein: 15g | Fiber: 0.3g
Pro Tips
• Don’t skip the apple cider vinegar; it’s crucial for helping to extract collagen and valuable minerals from the bones.
• Freeze leftover broth in ice cube trays for perfectly portioned flavor bombs to add to sauces, stir-fries, or for sautéing vegetables.
• For a richer, deeper flavor, roast the chicken carcass and vegetables at 400°F (200°C) for 20-30 minutes before adding them to the Instant Pot.
