Instant Pot clear roast chicken broth

I received an Instant Pot last year, to test and review and perhaps post one of my favourite recipes. After missing the deadline for posting a recipe as part of the festive season (my schedule at the end of 2018 was just a mess), I decided to keep on using this fantastic machine and see what my favourite way of using it really is.

As you might know, the Instant Pot has revolutionized the way many people cook and has instigated a global fan-community of note. It’s a 7-in-1 smart-cooker: pressure cooker, slow cooker, rice maker, steamer, sauté pan, warmer and yoghurt maker. I’ve never owned a pressure cooked or a slow cooker, but I know how to make rice, how to steam and the rest. My biggest mission was to make bone broths and stocks that would truly unlock the most flavour possible out of very simple, humble ingredients.

I’ve made quite a few bone broths since – beef, mutton, chicken and a combination of all 3. Although the Instant Pot has a setting for broths and soups, I’ve found that I got really incredible, crystal clear results with the slow cooker function over 12 hours. I’ve used raw bones and I’ve used roasted bones, and both yielded fantastic results with deep flavour.

My motto this year is to buy less and not to waste anything. A broth is an excellent way of utilizing “older” vegetables and leftover roast chicken bones (or a shop bought rotisserie chicken carcass, after you’re cut the meat from it) that might have otherwise landed in the bin. Use whatever you have on hand and try it out – this recipe makes around 2,5 liters and it freezes really well. It can also be utilized as a great stock, just season the end result with less salt.

This broth can easily and safely be made overnight with no stress about anything boiling over on your stovetop. You can of course also pressure cook the broth if you want it to be ready faster, and by using the ‘Delay start’ timer, you can run it during the day while you’re at work and come home to either a bone broth or stock ready to use.

I love serving my broth in a drinking cup, with a small drizzle of soy sauce and a piece of fresh or preserved ginger – so light, yet hearty in taste and rich in nutrients. I’ve also added a sprinkle of seaweed and dried blossoms on the broth in the photograph as a colourful suggestion of serving it to guests.

This Instant Pot is a great addition to my kitchen and I cannot wait to try more recipes like silky cheese cake and homemade yoghurt. You can buy it online from Yuppiechef for R2199.00.

Note: You can also use a whole raw chicken for this recipe, and shred the tender slow-cooked meat afterwards for a bulked up meaty alternative. Sprinkle with roughly chopped parsley.

Ingredients:

1 deboned rotisserie/roast chicken carcass, with pan juices

2 onions, peeled & halved

2 celery sticks, cut into large chunks

1 large carrot, cut into large chunks

1 kale leaf (optional)

2 garlic cloves, peeled

1 large knob fresh ginger, peeled and halved lengthways

1 slice of lemon

10 whole peppercorns

2 bay leaves

1 star anise

1 cinnamon stick

3 liters water

salt, to taste

soy sauce and fresh sliced ginger, for serving (optional)

fresh herbs or edible flowers, for serving (optional)

Method:

Place the chicken bones, onion, celery, carrot, garlic, ginger, lemon, peppercorns, bay, star anise, cinnamon on the Instant Pot and add 3 liters of water. Cover with the lid, select the “slow cook” function and set the time for 12 hours. Wait for a few seconds, you’ll hear a soft beep and the timer will start. Leave to cook until the timer is up, then leave to cool in the pot. Strain through a regular fine metal sieve, then season generously with salt. You’ll see that the broth can do with a lot of salt. If you’re using preserved ginger for serving, you an also add a few teaspoons of the preserving ginger liquid for some added sweetness. Serve warm in cups or bowls with a dash of soy sauce and more ginger.

Store any leftover broth covered in the fridge for up to 5 days (freezes well too).