There’s nothing quite like the soul-soothing warmth of a homemade chicken broth, and this version, infused with the zesty kick of fresh ginger, takes comfort to a whole new level. Forget simmering a pot on the stove for hours; the Instant Pot transforms a simple chicken carcass into liquid gold in just over an hour. This Gingered Chicken Broth is not only incredibly flavorful but also packed with nutrients, making it the perfect base for your favorite soups, a restorative drink when you’re feeling under the weather, or a secret weapon for adding depth to sauces and grains. Let’s unlock the magic of pressure-cooking for the most effortless, delicious broth you’ve ever made.
Ingredients
• 1 cooked grass-fed chicken carcass, meat removed
• 1 tbsp / 15 g peeled fresh ginger
• 1 small yellow onion, skin-on and quartered
• 1 cup / 50 g chopped celery tops
• 2 cloves garlic, peeled
• 2 tbsp / 30 ml apple cider vinegar
• 12½ cups / 3 liters filtered water
Instructions
1. Directions
2. Place the chicken carcass, ginger, onion, celery tops, garlic, apple cider vinegar, and water into the inner pot of the Instant Pot.
3. Secure the lid and turn the pressure valve to the “Sealing” position.
4. Select the “Manual” or “Pressure Cook” function and set the timer to 60 minutes on High Pressure.
5. Once the cooking cycle is complete, allow the pressure to release naturally. This may take 20-30 minutes.
6. When the float valve has dropped, carefully open the lid. Strain the broth through a fine-mesh sieve into a large bowl or pot, discarding the solids.
7. Allow the broth to cool completely at room temperature.
8. Transfer the cooled broth to an airtight container and refrigerate overnight.
9. The next day, skim the solidified layer of fat from the surface and discard.
10. Store the finished broth 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 0.10g | Fiber 0.3g
Pro Tips
• For a deeper, richer flavor, roast the chicken carcass and onion in the oven at 400°F / 200°C for 20-30 minutes before adding them to the Instant Pot.
• The apple cider vinegar is a key ingredient; its acidity helps draw beneficial minerals and collagen from the bones into the broth.
• For an exceptionally clear, golden broth, strain it a second time through a sieve lined with cheesecloth.
• Freeze the broth in ice cube trays or silicone muffin molds for perfectly portioned amounts that are easy to add to sauces, stir-fries, or for cooking grains.
FAQ
Q: Why use apple cider vinegar in chicken broth
A: The apple cider vinegar is a key acidic ingredient that helps draw beneficial minerals and collagen from the chicken bones, making the broth more nutritious and flavorful.
Q: How do I get a very clear broth
A: For an exceptionally clear, golden broth, strain it once through a fine-mesh sieve to remove the large solids, and then a second time through a sieve lined with cheesecloth to catch any smaller particles.
Q: How long does this Instant Pot chicken broth last
A: You can store the finished broth in an airtight container in the refrigerator for 5-7 days. For longer storage, it can be frozen for up to 4 months.
Q: Can I make this recipe without an Instant Pot
A: Yes, you can make this on the stovetop. Combine all ingredients in a large stockpot, bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for at least 4-6 hours, or longer for a richer flavor, before straining as directed.
