There’s nothing quite like a bowl of soup made with a rich, homemade broth. It’s the secret ingredient that transforms a good dish into an unforgettable one. This Asian Style Broth, or ‘liquid gold’ as I like to call it, is a foundational recipe that will elevate your home cooking. Using an Instant Pot makes the process incredibly simple, extracting every bit of collagen-rich goodness and savory flavor from the bones in a fraction of the time. Get ready to create the perfect, soul-soothing base for your favorite noodle soups, congee, or savory sauces.
Ingredients
• (Total Time: 2¼ HOURS | Serves: 8)
• 1½ pounds / 680g assorted grass-fed chicken bones
• 1 pound / 450g assorted pork bones
• 1 large yellow onion, roughly chopped
• 1 medium carrot, peeled and cut into three large pieces
• 8 cups / 1.9 liters filtered water
• 2 tbsp / 30 ml fish sauce
Instructions
1. Directions
2. Combine : Place the chicken bones, pork bones, chopped onion, and carrot pieces into the inner pot of your Instant Pot. Pour in the filtered water and fish sauce.
3. Pressure Cook: Secure the lid and turn the pressure release valve to the “Sealing” position. Select the “Manual” or “Pressure Cook” setting and set the timer for 120 minutes at High Pressure.
4. Natural Release: Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes. Do not use the quick release method, as hot liquid may spray from the valve.
5. Strain the Broth: Carefully open the lid. Using a fine-mesh strainer or sieve, strain the broth into a large, heatproof bowl or pot, discarding the solids.
6. Cool and Chill: Let the broth cool to room temperature on the counter. Once cooled, transfer it to an airtight container and refrigerate overnight.
7. Skim the Fat: The next day, a layer of fat will have solidified on the surface. Easily skim this off with a spoon and discard it, or save it for cooking.
8. Store: Your broth is now ready to use! Store it in the refrigerator for up to 7 days or in the freezer for up to 4 months.
Nutritional Information
• Nutrition Per Serving
• Calories: 220
• Total Fat: 4.6g
• Net Carbs: 0.27g
• Protein: 39.9g
• Fiber: 0.5g
Pro Tips
• For a deeper, roasted flavor, spread the bones and vegetables on a baking sheet and roast at 400°F / 200°C for 25-30 minutes until golden brown before adding them to the Instant Pot.
• To achieve a crystal-clear broth, blanch the bones first. Cover them with cold water in a stockpot, bring to a boil, and simmer for 15 minutes. Drain, rinse the bones well, and then proceed with the recipe.
• Freeze leftover broth in silicone ice cube trays. Once frozen, transfer the cubes to a freezer bag. This gives you perfectly portioned amounts to add a flavor boost to stir-fries, sauces, or for cooking grains.
• Don’t discard the flavorful fat skimmed from the top! This rendered chicken and pork fat (schmaltz/lard) is fantastic for frying eggs, roasting potatoes, or sautéing vegetables.
FAQ
Q: How can I make the broth flavor deeper and more roasted
A: For a deeper flavor, roast the bones and vegetables on a baking sheet at 400°F / 200°C for 25-30 minutes until golden brown before adding them to the Instant Pot.
Q: What is the secret to getting a crystal-clear broth
A: To achieve a crystal-clear broth, you should blanch the bones first. Cover them with cold water, bring to a boil, simmer for 15 minutes, then drain and rinse the bones before pressure cooking.
Q: Why should I use natural release instead of quick release for this broth
A: You must use the natural release method because the pot contains a large volume of hot liquid. Using quick release can cause this hot liquid to spray dangerously from the pressure valve.
Q: How long does this homemade Asian broth last
A: You can store the broth in an airtight container in the refrigerator for up to 7 days or freeze it for up to 4 months.
