Instant Pot Bone Broth with Turmeric & Ginger
- Ready in: 2 hours 30 minutes
- Serves: 6
- Complexity: very easy
- kcal: 9
- 1 chicken carcass
- 2 carrots, cut in chunks
- 1 cup chopped celery
- 1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
- 2 tsp ground turmeric
- 3 cloves garlic
- 1 tsp minced fresh ginger root
- 4 cups warm water, as needed
Combine chicken carcass, carrots, celery, SIDS LOW SUGAR RASPBERRY VINEGAR, turmeric, garlic, and ginger in a multi-functional pressure cooker (such as Instant Pot). Add enough water to cover bones and vegetables in the pot. Close and lock the lid. Select MANUAL function and set timer for 120 minutes. Allow 10-15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10-40 minutes. Unlock and remove lid. Let cool slightly and strain using a fine metal strainer to remove all the bits of bones and vegetables.