Best Instant Pot Bone Broth With Turmeric And Ginger Recipes

Ginger Turmeric Bone Broth Recipe (Ultra-Healing) image

Provided by Elizabeth Rider

Time 12h15m

Number Of Ingredients 15

(use naturally-raised and/or organic ingredients when possible)
1 cooked chicken carcass, meat removed and reserved for another recipe; use the bones, skin and all pieces of the chicken besides the meat in your bone broth
2 chicken feet from the butcher counter (optional-omit if you can't find it)
1 white or yellow onion, quartered
2 carrots, scrubbed or peeled and cut in half
2 celery stalks, cut in half
4 garlic cloves, smashed open or cut in half
1 large bay leaf
1 tablespoon ground turmeric
3-5 one-inch pieces of fresh ginger
1/2 teaspoon whole black peppercorns
2 tablespoons apple cider vinegar
2 teaspoons sea salt (optional, add more or less once broth is finished)
enough filtered water to fill the pot
(If roasting the chicken for this recipe, 2 tablespoons extra virgin olive oil plus enough salt and pepper to season the outside of the chicken.)

Steps:

Step 1: If roasting the chicken for this recipe, preheat the oven to 400F. If not move to Step 3.
Step 2: Make a simple roasted chicken to reserve the meat for another recipe and use the bones, skin and all parts of the chicken except the meat to make your bone broth. (See note below for a simple roasted chicken recipe if needed)
Step 3: In a 6-quart slow cooker, add the bones, skin, and everything leftover from the chicken after you removed the meat. Add all broth ingredients and enough filtered water to cover, about 1/2 inch from the top of the pot. Cover (do not lock the cover if your slow-cooker lid has locks, those are just for transport) and set to high for 3-4 hours, or until the water comes to a simmer. Turn to low and let simmer 12-24 hours, or overnight.
Step 4: Strain broth through a fine-mesh strainer or cheese-cloth (I find the fine mesh strainer to be easier). Discard everything else that was in the pot.
Step 5: Use your stock as the base of a soup or pour into mason jars to enjoy all week. Let the broth come to room temperature before putting in the refrigerator. It will keep in airtight glass containers with lids (I like to use mason jars) for up to 5 days, and frozen up to 6 months.

Instant Pot® Beef Bone Broth image

Provided by Bren

Time 3h10m

Yield 8

Number Of Ingredients 11

cooking spray
2 pounds frozen beef bones
2 carrots, chopped
2 stalks chopped celery
1 medium onion, quartered
5 cloves garlic, whole
2 bay leaves
1 tablespoon apple cider vinegar
1 teaspoon sea salt
10 whole black peppercorns
6 cups boiling water

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
Roast in the preheated oven until browned, about 45 minutes.
Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
Allow broth to cool. Remove and discard fat layer.

Nutrition Facts : Calories 21 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 247.7 mg, Sugar 1.6 g

Ginger-Turmeric Bone Broth With Greens image

Provided by Yewande Komolafe

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 quart bone broth or chicken stock, homemade or store-bought
1/2 teaspoon ground turmeric
1 garlic clove, grated
1 (1-inch) piece ginger, scrubbed and grated
Salt and black pepper
2 cups torn greens, such as mature spinach, kale, mustard greens, dandelion or beet greens (optional)
1 lemon, cut into wedges, for squeezing

Steps:

Pour the broth into a medium pot and add the turmeric. Set over high heat and bring to a boil. Lower the heat to medium and allow to simmer for 5 minutes. Add the garlic and ginger, and season to taste with salt and black pepper. Remove from heat and stir in the greens, if using.
Divide the broth in bowls or large mugs. Serve hot with lemon wedges for squeezing.