Nourishing Frugal Recipes

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I love this gingery broth with hints of garlic. It’s perfect to sip on as a sipping broth (like this turmeric one!), but also makes a lovely simple soup. This easy broth is a cinch to make in the Instant Pot, and results in a flavorful broth full of good-for-you-ingredients. To dress it up, sometimes I add coconut milk or coconut cream, and squeeze fresh lime juice into my bowl or cup. Yum!

To make it into a main dish soup, you can serve over cooked rice and shredded cooked chicken. Top with chopped cilantro and fresh lime juice. Yum!

I make this with a leftover chicken bones from when I roast a whole chicken, but I’ve also use 3- 5 pounds of chicken legs (another inexpensive option).

I love to add ginger and garlic into my food any time of the year, but they are especially soothing in this broth during the cold and flu season (and I love their immune building properties too!).

This is the Instant Pot that I own, Instant Pot 6 Quart, (if you are buying one and are making food for a family, I’d recommend going even bigger to this model, Instant Pot 8 Quart).

For those who don’t have an Instant Pot, yes, you can make this on the stove! I’d gently simmer it on the stove top for 6-12 hours to get close to the same richness as the Instant Pot recipe. I’m sure that you could make this in the slow cooker as well (I’d try low for 12 hours).

This recipe works great for those on a paleo or AIP diet too.

Equipment and Ingredients:

• Skimmer Ladle: These are PERFECT for removing the bones and vegetable remnants with little hassle. (We also use it to get noodles out of the pot once they are done cooking). We’ve been using this Asian Spider Strainer. If you want an even clearer broth, using a skimmer ladle like this Super Fine Mesh Strainer Ladle.
• Instant Pot 8 Quart or Instant Pot 6 Quart
• I love this guar gum-free coconut milk (you can also use this coconut cream).

Instant Pot Ginger and Garlic Broth

Variation: You can also add some fresh turmeric root (or 2 teaspoons powder).

Ingredients:

• Bones leftover from one roasted chicken or 3-5 pounds of chicken legs or drumsticks
• 2-3 inches of fresh ginger root, rinsed and thinly sliced
• 3-5 garlic cloves, peeled
• 1 medium onion, peeled and the roots cut off, cut into quartered
• Salt and pepper
• Filtered Water
• 1 cup of Coconut milk and fresh limes for serving, optional

Directions:

1.Place the chicken, sliced ginger, and garlic in instant pot insert. Add a scant tablespoon of unrefined salt and a couple large pinches of freshly ground pepper (leave pepper out if AIP).

2. Fill water to slightly under the fill line.

Edit:While most Instant Pot Recipes online fill the pot high for broth making, it’s recently come to my attention (through an article) that filling your Instant Pot to the Max fill line is NOT recommended. According to the manual,  “For all pressure cooking programs, do not fill the unit over 2/3 full. When cooking foods that expand during cooking such as grains, beans, and dried vegetables, do not fill the unit over 1/2 full. Overfilling may cause a risk of clogging the pressure release valve and developing excess pressure. Please see “Cooking Preparation”.” So I would only fill your pot 2/3s full of water for this recipe.

3. Press manual, and set time to 2 hours on high.

4. Let get to pressure and let it run through the pressure cycle.

5. Allow broth to naturally release pressure for 20-30 minutes.

5. Carefully release pressure. Carefully pour through a fine sieve into a heat safe bowl or pot, OR, my favorite, use a skimmer ladle to remove the bones and vegetables and place in compost. If you used fresh drumsticks, then you can also remove the meat from the bones once they are cool enough to handle, and use the meat in the broth or another recipe.

6. Adjust salt to taste.

7. To finish: Optional: Pour in about 1 cup of coconut cream or coconut milk and serve with quartered limes for squeezing into individual bowls.

Variation: Serve over cooked rice and shredded cooked chicken, and top with chopped cilantro and fresh lime juice. Yum!

Printable Version:

Instant Pot Ginger and Garlic Broth

 

Print

 

Instant Pot Ginger and Garlic Broth Bones leftover from one roasted chicken or 3-5 pounds of chicken legs or drumsticks 2-3 inches of fresh ginger root, rinsed and thinly sliced 3-5 garlic cloves, peeled 1 medium onion, peeled and the roots cut off, cut into quartered Salt and pepper Filtered Water 1 cup of Coconut milk and fresh limes for serving, optional

Instructions

1. Place the chicken, sliced ginger, and garlic in instant pot insert. Add a scant tablespoon of unrefined salt and a couple large pinches of freshly ground pepper (leave pepper out if AIP).
2. Add water until the pot is about ⅔'s full.
3. Press manual, and set time to 2 hours on high.
4. Let get to pressure and let it run through the pressure cycle.
5. Allow broth to naturally release pressure for 20-30 minutes
6. Release pressure. Carefully pour through a fine sieve into a heat safe bowl or pot, OR, my favorite, use a skimmer ladle to remove the bones and vegetables and place in compost. If you used fresh drumsticks, then you can also remove the meat from the bones once they are cool enough to handle, and use the meat in the broth or another recipe.
7. Adjust salt to taste.
8. To finish: Optional: Pour in about 1 cup of coconut cream or coconut milk and serve with quartered limes for squeezing into individual bowls.
9. Variation: Serve over cooked rice and shredded cooked chicken, and top with chopped cilantro and fresh lime juice. Yum!

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