Have you ever made your own chicken stock? Whenever I have leftover chicken or turkey bones, I throw them in a pot with some onions, carrots, celery, and herbs and let it simmer for as long as I can on the stovetop. This technique, while tried and true, does require that you keep an eye on the pot. Now I use my Instant Pot® (affiliate link) to make stock, no hovering required, and I call it Chicken Bone Broth instead. I feel so…trendy.
Note: This photo does not appear in The Diabetes Cookbook for Electric Pressure Cookers.
So, what’s the difference between stock and broth? Stock is made by simmering bones for a long period of time so the collagen seeps out. Broth is generally made from meat instead of bones. Bone broth is really stock in my mind.
Why can’t you just buy chicken bone broth?
You can and I do. However, most of the packaged products are high in sodium and they don’t have that depth of flavor and color that homemade bone broth has. Your own low-sodium stock will taste better and you can freeze it so you’ll always have some on-hand.
Is drinking bone broth really good for you?
Bone broth has been said to strengthen your immune system and help with digestion. NPR says it’s not the cure-all some people think it is. I don’t know if it’s as good for you as the hype says, but I use a lot of stock anyway and I like not letting those bones go to waste.
Chicken Bone Broth (Instant Pot)
It may seem odd to include vinegar in a recipe for chicken broth, but it’s said to help pull nutritious minerals out of the bones and breaks them down more completely. Leave the skins on your onions for a darker-colored broth. Don’t throw out your turkey carcass after Thanksgiving—break up the bones and make turkey bone broth.
- 2 or 3 (4-inch) rosemary sprigs
- 2 or 3 (4-inch) thyme sprigs
- 2 or 3 (4-inch) parsley sprigs
- bones from a 3- to 4-pound chicken
- 1 large onion (unpeeled) root end trimmed, quartered
- 2 large carrots (unpeeled) washed, ends trimmed, and each cut into 4 pieces
- 2 celery stalks (including leaves) ends trimmed and each cut into 4 pieces
- 2 bay leaves
- 1/8 teaspoon black peppercorns
- 1 teaspoon kosher salt optional
- 1 tablespoon apple cider vinegar
Using kitchen twine, tie together the rosemary, thyme, and parsley. (If you don’t have any twine, don’t worry about it. Tying the herbs together just makes it easier to discard them later.)
In the electric pressure cooker, combine the bones, onion, carrots, celery, bay leaves, peppercorns, and salt (if using). Drop the herb bundle on top, then add the vinegar and 8 cups of water.
Close and lock the lid of the pressure cooker. Set the valve to sealing.
Cook on high pressure for 2 hours.
When the cooking is complete, hit Cancel. Allow the pressure to release naturally for 20 minutes, then quick release any remaining pressure.
Once the pin drops, unlock and remove the lid.
Cool the broth to room temperature, then strain it through a fine-mesh strainer lined with cheesecloth. Discard the solids.
Transfer to storage containers and refrigerate for 3 to 4 days, or freeze for up to 1 year.
Ingredient tip: Stock and bone broth are essentially the same thing, made by simmering bones for a long period of time to let the collagen seep out. Broth is generally thinner and gets its flavor from meat rather than bones.