Instant Pot Immune-Boosting Chicken Broth
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 whole roasted chicken carcass (meat removed and used for another use)
  • 2 cups chopped shiitake mushrooms
  • 1 unpeeled yellow onion, coarsely chopped
  • 1 large unpeeled carrot, coarsely chopped
  • 3 cloves garlic, crushed
  • 2 tablespoons apple cider vinegar
  • 1 ½ inch fresh ginger root, not peeled but sliced
  • 1 teaspoon black peppercorns
  • 8-inch strip of kelp (aka kombu)
  • 2 3-inch dried astragalus pieces (try this one), or 2 tablespoons coarsely ground
  • 1 tablespoon dried burdock root
  • 12 cups filtered water
How To Make
  1. Place everything in an Instant Pot.
  2. Set the Instant Pot to the “Soup” setting, or pressure cook for 30 minutes on high. Make sure the valve is set to sealed.
  3. After the soup is cooked, you can either let the pressure escape naturally or use the quick release.
  4. Once the pot is cool enough to handle, use a sieve to strain the stock from the leftover veggies and chicken carcass. Discard the carcass and the remaining soils.
  5. Let the stock cool to room temperature before storing it in the fridge.
  6. Storage instructions: Once cooled, the stock will keep in the refrigerator for around 5 days.
Equipment: Instant pot, sieve
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