How to make Instant Pot Bone Broth - Chinese Chicken Soup

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are less expensive and add flavor.

shiitake mushrooms

🥗Healthier: button mushrooms

💰Cheaper: dried mushrooms

Button mushrooms are more accessible and less costly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

bok choy

🥗Healthier: spinach

💰Cheaper: cabbage

Cabbage is widely available and economical.

Lightly rinse the dry Chinese herbs under cool running water.

In a 6 qt. Instant Pot, add cubed carrots, whole chicken, and the packet of Healthy and Immunity Chinese herbal soup mix.

Fill the pot with water just enough to cover the chicken (about 8 to 10 cups). Optionally, add daikon and rehydrated shiitake mushrooms along with the mushroom water.

Seal the valve, press Manual for 30 minutes (for 3.75 lbs chicken). Allow it to come to natural pressure release.

Season with coarse sea salt to taste. The flavor will become stronger once the soup cools slightly. Strain the broth with a sieve if preferred.

You may set the chicken aside, shred the meat, and add it back to the soup pot.

Serve with a side salad and roasted squash/potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary