Chicken Broth Bowls

Broth bowls are the most comforting and feel good meal, plus all broths utilize things you’d otherwise throw away, making you feel pretty darn good about creating something amazing from nothing.
 
In the Instant Pot broth takes all of one hour and needs no supervision.
 
Broth keeps well in the freezer for months and can be used for a lot of things. I use it any time a recipe calls for broth, in sauces, to cook grains or my personal favorite, broth bowls. Broth bowls are essentially broth with loads of veggies, a protein and noodles.

Chicken Broth:

• 1 kg chicken bones use wings / bony pieces
  
• 1 carrot scrubbed well and chopped into large pieces
  
• 2 celery stalks scrubbed well and chopped into large pieces
  
• 1 yellow onion washed well and quartered
  
• 2 bay leaves
  
• enough water to fully cover all the ingredients
  

Chicken Broth Bowls:

• 6 pieces chicken
  
• 2 spring onion stalks washed and chopped into small pieces
  
• 1 clove garlic minced
  
• 1 tbsp fresh ginger grated
• 15 mushrooms washed and sliced
  
• 1 packet broccolini washed
  
• 1 bunch pak choi washed well
• 1 tbsp galangal powder
  
• 1/2 tsp red chili flakes

Instant Pot Chicken Broth:

Add all the ingredients to your Instant Pot. Pour enough water to cover ingredients – not exceeding the maximum fill line (I tend to go up to that line). Place the lid on and make sure the valve is in the sealed position. Set the Instant Pot to manual high pressure for 60 minutes.

Once the 60 minutes are up, quick release moving the valve into the Venting position and when the pressure seal has dropped, open the lid. Switch off the Instant Pot and allow to cool.

Once cool, remove any big pieces of bone or vegetable and discard. Pour the broth through a fine mesh strainer to strain out any vegetable / bone. You want a clear broth. You can strain once or twice depending on how clear you want it.

Store it in a freezer safe dish for up to 2 months.

Chicken Broth Bowls:

Steam or bake your chicken pieces and allow to cool. To steam the chicken in the instant pot. Place the steaming rack in the bowl of the Instant Pot. Salt the chicken and place on the rack. Pour over a cup of chicken broth. Place the lid on and make sure the valve is in the sealed position. Set the Instant Pot to manual high pressure for 15 minutes and then quick release. When the valve has dropped open, remove the chicken. Allow to cool before cutting it into smaller pieces.

Boil noodles according to the packet instructions. Drain and set aside.

Chop the pak choy, separating the white hard ends and the soft leafy green tops.

In a large pot, add 1 tbsp olive oil and heat. Add spring onion and the white hard ends of the pak choi and sauté until soft, 2 minutes.

Add the garlic and fresh ginger and cook for another minute.
Add mushrooms and sauté until soft, 5 minutes
Add broccolini and sauté for another 5 minutes
Add broth and bring to a boil. Once boiling, add in chicken pieces and green parts of the pak choi. Cook until the broccolini and pak choi are tender, 10-15 minutes.

Divide noodles between bowls and pour over broth mix.