There’s nothing quite like the soul-warming comfort of a rich, homemade broth. It’s the secret foundation for incredible soups, from slurp-worthy ramen to fragrant pho. Forget simmering a pot on the stove for days; this Instant Pot Asian Style Broth delivers that deep, complex flavor in just a couple of hours. It’s a simple, hands-off recipe that creates a gelatin-rich, nourishing liquid gold you’ll want to have on hand at all times. Let’s get simmering!
Ingredients
• (Total Time: 2¼ HOURS | Serves: 8)
• 1½ lbs / 680g assorted grass-fed chicken bones
• 1 lb / 450g assorted pork bones
• 1 medium yellow onion, roughly chopped
• 1 medium carrot, peeled and cut into 3 pieces
• 8 cups / 2 L filtered water
• 2 tbsp / 30ml fish sauce
Instructions
1. Directions
2. Combine all —chicken bones, pork bones, onion, carrot, water, and fish sauce—in the inner pot of your Instant Pot.
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 120 minutes.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes.
6. Carefully open the lid and strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.
7. Let the broth cool completely to room temperature before transferring it to an airtight container.
8. Refrigerate the broth overnight. The next day, simply skim off and discard the solidified layer of fat from the top.
9. Store the finished broth in the refrigerator for up to 7 days or freeze in portions for up to 4 months.
Nutritional Information
• Per Serving: Calories 220 | Total Fat 4.6g | Net Carbs 0.27g | Protein 39.9g | Fiber 0.5g
Pro Tips
• For a clearer broth, blanch the bones first. Cover them with cold water, bring to a boil for 10-15 minutes, then drain and rinse the bones before adding them to the Instant Pot.
• To develop a deeper, roasted flavor, roast the bones and vegetables on a baking sheet at 400°F / 200°C for 20-30 minutes until golden brown before pressure cooking.
• Freeze the broth in ice cube trays or silicone muffin molds. Once frozen solid, transfer the pucks to a freezer bag for easy, single-serving portions perfect for sauces or small soups.
FAQ
Q: How can I make this broth clearer
A: For a clearer broth, blanch the bones before pressure cooking. Cover them with cold water, bring to a boil for 10-15 minutes, then drain and rinse the bones before adding them to the Instant Pot.
Q: Is it possible to get a deeper roasted flavor
A: Yes, to develop a deeper flavor, you can roast the bones and vegetables on a baking sheet at 400°F / 200°C for 20-30 minutes until golden brown before adding them to the Instant Pot.
Q: How long does this homemade broth last
A: The finished broth can be stored in the refrigerator for up to 7 days or frozen in portions for up to 4 months.
Q: What is the best way to freeze this broth for single servings
A: Freeze the broth in ice cube trays or silicone muffin molds. Once the portions are frozen solid, transfer them to a freezer bag for easy access to single servings for sauces or small soups.
