I can’t honestly say I need a bigger kitchen. Nope. Having made four batches of this Instant Pot Chicken Bone Broth at once might have been similar to hot yoga or a kitchen facial, but it didn’t not work.
When you have a small kitchen, is an Instant Pot worth it?
I’ve cooked for more than 50 in this tiny kitchen space. I’ve taught cooking lessons, held meal prepping sessions, catered birthday parties, made wedding cakes, and hosted so many parties.
Sure, while I’ve felt crowded at times because guests always congregate in the kitchen, which I want, I’ve made it work to do what I love. There hasn’t been anything in the end that I wanted to do that I didn’t do.
With that said, after 20+ years in the same space with nothing stopping me, I will occasionally daydream about the size of my space. I’m going to go ahead and blame it on the Instant Pot (affiliate link)! It’s one thing to clear space and make a situation work for a holiday or an event. But I just can’t put this thing away for more than a couple of days.
And since I may have just put myself in a box, I’ll go ahead and say it. I don’t consider myself a member of the Instant Pot fan club, okay? I don’t use it for every meal, but it’s humming more than I ever thought it would. Thanks, Betsy and friends, for gifting me my first!
Four recipes have turned my Instant Pot into a necessary piece of kitchen equipment!
The following are on rotation from once a month to weekly.
- A dish like this Tandoori Chicken curry from Pinch of Yum is necessary for the winter. I make a few personal tweaks like using Frontier curry powder instead of garam masala plus cutting the chili powder in half and just a pinch of the cayenne for the small people. It’s not a fancy meal, but it’s good, people love it, and I always have the ingredients on hand. What more can you say when a recipe only takes 5 minutes to cook and 20 minutes to get in a bowl. Win-win!
- Hard-boiled eggs. I still love my stove-top method! Then recently, when the IP was out on the counter, I threw four eggs on the insert rack with 1 cup of water. I pressed the manual button for 5 minutes, but Tim accidentally did a release at the 1-minute point. Oops! And this slightly jammy egg accident was perfect on our dinner salad. I’ll be doing that again!
- The occasional pot of beans or rice (it’s so fast!)
- Lastly, and most often is this Instant Pot Chicken Bone Broth. It happens every week and more often for clients and friends. It’s become the perfect snack or base for our favorite soups and dinners. It’s savory, filling, and slightly sweet from the carrots (my friend Kristin prefers no sweetness, so no carrots!), and the fresh herbs make it sing.
Yet still, the one recipe that makes me claim, “I will never give up my Instant Pot, small kitchen be damned,” would be this broth.
It’s become a staple, and while the habit started here, I’m not crazy if it’s this good with less work. I can always hunker in for a slow stovetop simmer on a cold day. However, if I can get quality results, as in liquid that gels from the bone’s releasing gelatin, I’m in.
Have you ever eaten soup or a salad for a meal and an hour later felt like you haven’t eaten all day? This hunger is a sign, people. You need food like this. A bowl of soup made from this bone broth has enough fat and nutrients to be FILLING in the best way.
Well, don’t take my word for it. Let’s get making it so you can try it, sip it, cook with it, and see for yourself.
Instant Pot Chicken Bone Broth
- 2 – 2 ½ lb bone-in skin-on organic chicken pieces: thighs, carcasses, feet, wings, or drumsticks
- 1 fresh handful of each herb: parsley, thyme, and dill
- 1 large yellow onion, peeled and cut in half.
- 2 medium unpeeled carrots
- 1 medium to large unpeeled parsnip
- 1 large celery stalk
- 4 unpeeled garlic cloves
- 2 teaspoons sea salt
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 2 quarts water
- ½ small lemon squeezed into pot. No need to strain for seeds and pulp!
- Put all ingredients in the Instant Pot, cover with the 2 quarts of water and lemon juice.
- Set the timer on the manual setting for 40 minutes. Allow for a 20-minute natural release.
- Remove the insert of the Instant Pot and let it cool on a trivet until the pot has cooled down enough to handle well.
- Using a strainer spoon, remove as much of the solids as you can. Discard as they have been pressurized to remove all flavor and fat.
- Pour broth into a large bowl or pot over a colander or fine mesh strainer. Allow the broth to cool in a bowl or divide into jars and set on countertop uncovered until completely cool to the touch.
- Once cooled, put lids on jars and refrigerate for up to 4 days.
- If you prefer broth with less fat, once cooled, the layer of fat at the top can easily be removed.
- To freeze, leave at least 1 solid inch of room from the top of a wide-mouth jar. Refrigerate for at least a day before putting it into the freezer. It can be frozen for up to a year in a deep freeze. I do 6 months in my refrigerator freezer compartment.
This post contains affiliate links to products I know and love. I recommend any of them for this recipe!
Last Updated on July 13, 2022 by Heather Bursch