Add chicken bones, onions, carrots, celery, garlic, parsley, bay leaves, salt, black pepper, and water to an 8-quart Instant Pot. Place the lid on the pot and secure. Select the "Pressure" setting, adjust the time for 1 hour, and pressure cook on HIGH.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Nutrient-dense and easy to prepare. Use the pressure cooker setting on your Instant Pot and enjoy homemade bone broth in under 2 hours.
Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| Leftover bones from one whole rotisserie chicken, about 2 lbs. | ||
| 2 medium yellow onions, cut into 8 wedges | ||
| 6 medium carrots, rinsed and coarsely chopped | ||
| 8 large stalks celery, rinsed and coarsely chopped | ||
| 4 clove(s) garlic, smashed | ||
| 1 bunch(es) fresh parsley | ||
| 4 dried bay leaves | ||
| 2 tsp. Hy-Vee salt | ||
| ½ tsp. Hy-Vee ground black pepper | ||
| 10 c. water |
Things To Grab
- Instant Pot
- Fine-mesh strainer
- Large container or bowl with tight fitting lid
Directions
Once the bone broth has finished cooking, release the seal and allow steam to escape naturally. Once the steam has escaped, carefully remove the lid.
Remove the inner stainless steel bowl. Pour broth through a fine-mesh strainer and into a large container or bowl with a tight fitting lid; discard bones and vegetables.
Use broth immediately, or store in the refrigerator for up to one week.
Nutrition facts
Servings
60 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 15mg
- Sodium: 550mg
- Total Carbohydrates: 8g
- Protein: 6g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 6%