Instant Pot Ginger and Garlic Broth
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
  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!
Recipe by The Nourishing Gourmet at