Whole Chicken Chinese Herbal Instant Pot Bone Broth Recipe. This simple and nourishing pressure cooker | Instant Pot chicken bone broth recipe is easy and quick to make with slow cooker and stovetop instructions. Nourish your body and keep you healthy throughout the year !
Prep Time 5 minutes
Cook Time 30 minutes
Instant Pot Natural Pressure Release Time 30 minutes
Total Time 35 minutes
*The herbal flavor will become richer the longer you cook them. For me, I usually leave the herbs in the pot and reheat the entire broth again with the herbs the next day for a deeper flavor. The broth will become darker (dark amber color like the photos in the blog post and with stronger herb flavor. However if this is your first time trying Chinese herbal soup mix, you can scoop out the herbs. Store them in glass container in the fridge. If you decide for a more herby flavor the next day, reheat them with the broth. Discard the used/cooked herbs if not using them after 3 days.
* In the video demo above, I put the non-edible herbs (i.e. roots and un-pitted dates) in spice bags. It’ll be easier to discard them this way. The goji berries, Chinese yam, and Logan are all edible.
MORE INFO -
: Cook on low for 8 to 10 hours or up to 24 hours, depending on the richness of the herbal flavor you prefer.
Once bring the pot to boil. Allow it to simmer for 1.5 to 2 hrs. You may need to add more liquid to compensate the moisture evaporation during cooking.
If use re-hydrated shiitake mushrooms, check out this video
The nutritional label is calculated without the herbal pack and without optional add-on items (shiitake, daikon).