Instant Pot Chicken Bone Broth with Turmeric and Herbs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A nourishing bone broth enriched with turmeric and fresh herbs, made effortlessly in the Instant Pot, perfect for sipping or as a soup base. This American-inspired keto recipe (anti-inflammatory, gluten free), ready in about 165 minutes, pairs chicken bones, water, turmeric powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 40 calories and feeds 8, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 150 min Serves 8 American cuisine 40 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 2 pounds chicken bones in the Instant Pot along with 1 medium chopped carrot, 1 chopped celery stalk, 1 small quartered yellow onion, and 4 smashed garlic cloves.
  2. Step 2: Add 10 cups water, 2 tbsp apple cider vinegar, 1 tsp turmeric powder, 3 sprigs fresh thyme, 1/4 cup chopped fresh parsley, 1 tsp salt, and 1 tsp black peppercorns.
  3. Step 3: Secure the lid and set the Instant Pot to 'Soup/Broth' mode or manual high pressure for 120 minutes.
  4. Step 4: After cooking, allow the pressure to release naturally for 30 minutes, then carefully release any remaining pressure.
  5. Step 5: Strain the broth through a fine mesh sieve into a large bowl, discarding solids.
  6. Step 6: Let the broth cool slightly before refrigerating or serving warm as a nourishing soup base.

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