Instant Pot Chicken Bone Broth
Whether you are looking to save money or enhance the flavor of dishes, this Instant Pot Chicken Stock is one of the easiest ways I've found to do it!
- 2 pounds chicken bones
- 2 stalks celery chopped
- 1 onion roughly chopped
- 4 cloves garlic smashed
- 1 tablespoon apple cider vinegar
- 1 bunch fresh parsley
- 2 teaspoons sea salt
- Filtered water to 1-inch below the fill line
Place the bones in the Instant Pot and then add the celery, onion, garlic, apple cider vinegar, parsley, and salt.
Pour the water over the bones to 1 inch below the max fill line.
Place the lid on the pot and set to high pressure for 120 minutes. Allow the pressure to release naturally.
Drain and store in the refrigerator for up to 3 days or freeze for up to 3 months.
Calories: 3.78kcal | Carbohydrates: 0.73g | Protein: 0.14g | Fat: 0.01g | Saturated Fat: 0.01g | Sodium: 776.78mg | Potassium: 8.02mg | Fiber: 0.04g | Sugar: 0.06g | Vitamin A: 14.04IU | Vitamin C: 0.85mg | Calcium: 3.62mg | Iron: 0.03mg