Bone Broth Fast

This Bone Broth Fast Recipe is made with a carcass of a chicken, water, carrots, celery, apple cider vinegar, herbs, and bay leaves in a pressure cooker.

Bone broth is rich in minerals that help build and strengthen your bones. It contains healthy nutrients like vitamins, amino acids and essential fatty acids. Drinking bone broth can help support joint, skin and gut healthy while providing many important nutrients. It is so versatile and easy to incorporate into many different recipes. Bone broth is fantastic for your skin because it has tons of collagen and it also helps fight inflammation. In order to make a more nutritious broth, use a variety of bones like marrow, oxtail, and feet. I made a more simpler recipe by using the carcass of a rotisserie chicken.

If you like this, feel free to try my Panera Chicken Noodle Soup and my Instant Pot Chicken Soup with Frozen Chicken.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Bone Broth Fast
• Food safety

Ingredients

• Chicken carcass
• Water
• Carrots
• Celery
• Apple cider vinegar
• Parsley
• Thyme
• Bay leaves
• Peppercorns
• Salt

See recipe card for quantities.

Instructions

In an instant pot, add the chicken bones, carrots, celery stalks, apple cider vinegar, parsley, bay leaves, peppercorns and season generously with salt. Pour in the water. Pressure cook on high for 3 hours at least, or longer.

Hint: The longer it cooks, the better it will taste and the more nutritious it will be.

Substitutions

Chicken bones: I used the remains of a rotisserie chicken I had bought already cooked at the grocery store. I used the chicken to make Buffalo Chicken dip, and used the bones to make this bone broth!

Water: Make sure the water you use filtered by reverse osmosis or a Berkey!

Apple cider vinegar: I used organic raw apple cider vinegar for best quality. This apple cider vinegar will help maximize the bones to release their nutrients and minerals into the broth.

Veggies: I used carrots and celery for this broth although you can use a variation of garlic, ginger, onion, leeks, or turnips.

Herbs: You can use a variation of parsley, thyme, rosemary, or sage. Add as much or as little as you want.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes while cooking to imbue heat into the pot.
• Deluxe - Use the broth for future soups or drink as is.
• Kid friendly - Use this broth and make my Chicken Noodle Soup.

Check out this Spinach Soup for more healthy recipes.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides. I used my favorite Instant Pot Pressure Cooker.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

The longer it cooks, the better it will taste and the more nutritious it will be.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.