When flu season hits, there’s one thing I always turn to — a steaming bowl of homemade chicken broth that’s packed with flavor, nourishment, and healing warmth. This is my version of liquid gold: a simple yet powerful flu tonic made in the Instant Pot, infused with ginger, garlic, turmeric, and pepper — every spoonful soothing from the inside out.
Unlike typical stock recipes loaded with vegetables and herbs, this one keeps the chicken flavor front and center. I want the broth to taste pure, comforting, and rich — not diluted. It’s the kind of broth that heals the gut, calms inflammation, and warms the soul.
💛 Why You’ll Love This Recipe
- Anti-inflammatory: Fresh turmeric, garlic, and black pepper make this broth naturally healing.
- Gut-friendly: Gently simmered bones and aromatics create a collagen-rich base that’s easy on digestion.
- Quick & Easy: Thanks to the Instant Pot, you’ll have deep flavor in a fraction of the time.
- Flu Season Favorite: Warm, salty, and hydrating — it’s the perfect comfort drink when you’re feeling under the weather.
🧄 Ingredients You’ll Need
For a 7-quart Instant Pot (yields 6–7 cups of broth):
- 2 to 2.5 lbs chicken bones or carcass (backs, wings, or necks work great)
- 8 cups (2 liters) water — enough to cover the bones to the max fill line
- 10–12 whole black peppercorns
- 3–4 whole cloves
- ½ onion, peeled
- ½ head of garlic, halved crosswise
- 1 large piece (2–3 inches) fresh ginger, sliced
- 1–2 inches fresh turmeric root (or 1 tsp ground turmeric)
- 1½ tsp sea salt, or to taste
Optional Add-Ins:
- 1 bay leaf
- 1 small cinnamon stick
⚙️ How to Make It
Step 1: Build the Base
Place the chicken bones into your Instant Pot. Add water, peppercorns, cloves, onion, garlic, ginger, turmeric, and salt. If you like a hint of warmth, add bay leaf and cinnamon too.
Step 2: Pressure Cook
Seal the lid and cook on High Pressure for 40 minutes. Once done, manually release the steam.
Step 3: Reduce & Concentrate
Switch the Instant Pot to High Sauté mode and cook uncovered for another 40 minutes, allowing the broth to reduce by about ¼ in volume. This step deepens the flavor and gives you that golden hue.
Step 4: Strain & Serve
Strain the broth into jars or a large bowl. Taste and adjust salt if needed. Serve hot with:
- A sprinkle of freshly cracked black pepper
- A squeeze of lime juice for vitamin C
- Fresh chopped dill and parsley (or any herbs you love)
🌿 Fatima’s Notes
I keep my broth minimal — no carrots, celery, or too many herbs — because I want the chicken flavor to shine. It’s clean, deeply nourishing, and endlessly versatile. Sip it as a tonic when you’re sick, use it as a base for soups or gravies, or freeze it in portions for busy weeknights.
Optional variations: add bay leaf and cinnamon for warmth, or simmer longer for an even richer texture.
💬 Serving Suggestions
- Serve warm in a mug as a flu tonic
- Use as a base for soups, stews, and risottos
- Freeze in cubes for quick meals or sauces
- Stir in cooked noodles, rice, or shredded chicken for an easy weeknight soup
✨ Save This Recipe
If you try this Instant Pot Chicken Broth, tag me @flavoredbyfatima and share your version! Don’t forget to save this post for the next time you need something warm, healing, and full of flavor.
Flu Tonic Instant Pot Chicken Broth
4
servings30
minutes40
minutesA comforting chicken broth to rejuvenate anytime, packed with nutrients and flavor, made efficiently in the Instant Pot.
Ingredients
2-2.5 Lbs 2-2.5 chicken bones or carcass (use a mix of wings, backbones, and necks for the richest flavor)
8 cups 8 (2 liters) water — just enough to cover the bones to the max fill line of your 7 qt Instant Pot
10-12 10-12 whole black peppercorns
3-4 3-4 whole cloves
1/2 1/2 An onion, peeled
1/2 head 1/2 of garlic, halved crosswise
1 1 big piece (2–3 inches) fresh ginger, sliced
1-2 1-2 inches fresh turmeric root (or 1 tsp dried turmeric powder)
1 1/2 1 1/2 tsp sea salt, or to taste
- Optional Add-ins
1 1 bay leaf
1 small 1 cinnamon stick
- To Serve
Freshly cracked black pepper
Squeeze of fresh lime juice (for vitamin C)
•tSalt, to taste
•tFresh chopped dill and parsley (or herbs of choice)
Directions
- Add chicken bones to the Instant Pot along with water, peppercorns, cloves, onion, garlic, ginger, turmeric, and salt. If using, add bay leaf and cinnamon.
- Close the lid and set to High Pressure for 40 minutes. Allow the steam to release manually once done.
- Switch to High Sauté mode and cook for another 40 minutes, or until the broth reduces by about ¼ in volume and becomes golden and aromatic.
- Strain the broth into a bowl or jar. Serve hot with freshly cracked black pepper, a squeeze of lime juice, and your choice of herbs — I love it with fresh dill and parsley.
