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Turmeric Ginger Bone Broth in Instant Pot

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PREP TIME
10 min
COOKING TIME
130 min
TOTAL TIME
150 min
SERVINGS
6 servings
Turmeric Ginger Bone Broth in Instant Pot
Ingredients
  • 1 chicken carcass
  • 2 carrots, cut in chunks
  • 1 cup chopped celery
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons ground turmeric
  • 3 cloves garlic
  • 1 teaspoon minced fresh ginger root
  • 4 cups warm water, or as needed
Instructions
1
Combine chicken carcass, carrots, celery, vinegar, turmeric, garlic, and ginger in a versatile pressure cooker. Add sufficient water to submerge the bones and vegetables completely within the pot. Securely close and lock the lid on the cooker. Choose the Manual mode and set the cooking time to 120 minutes, allowing for a 10-15 minute waiting period for pressure to build.
2
Proceed with releasing the pressure using the natural-release method, as recommended by the manufacturer's guidelines. This process may take anywhere from 10 to 40 minutes, depending on the cooker's specifications. Once the pressure has been released, unlock and carefully remove the lid from the cooker.
3
Allow the contents to cool slightly before proceeding with the next step. Using a fine-mesh strainer, carefully strain the liquid to remove all the fragments of bones and vegetables.