How to Make Bone Broth in The Ninja Foodi in 1 Hour
If you’re looking for a new way to make chicken or beef bone broth. I have a simple tutorial on how to make bone broth in the Ninja Foodi.
Don’t have a Ninja Foodi? Don’t worry, I got you. I have instructions for the Instant Pot, slow cooker, and stovetop in the notes.
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Bone broth in the Ninja Foodi
Disclosure: This post contains affiliate links for your convenience. As an Amazon Associate, I earn from qualifying purchases.
I recently bought a Ninja Foodi (thanks Amazon Prime Day!) and I have been spending all week making delicious (and super easy) meals in it.
Related: Healthy Ninja Foodi Chicken Recipes.
Yesterday I made an easy Southwestern Roast Chicken (recipe on The Bewitchin’ Kitchen) and today I took the leftovers and made a nourishing bone broth in the Ninja Foodi.
Tomorrow I’m making a Chicken Zoodle Soup.
I love that one chicken can create so many healthy meals but this Ninja Foodi stock is so easy all you need is chicken bones, vinegar, and vegetable scraps. It’s a great recipe to reduce food waste!
What are the benefits of bone broth?
A common question I often get asked is is bone broth good for you? So let’s chat about that for a second.
Aside from the minerals and amino acids (albeit a small amount) found in bone broth, one of the biggest benefits of bone broth is collagen.
Some of the benefits your body may experience with regularly consuming bone broth are:
- Increased gut health and digestion
- Muscle repair
- A strong immune system (there is something about chicken soup when you’re sick and this is why, well that and the fact that it’s an easy way to get in fluids and to help with stuffed nasal passages)
- The glucosamine helps with inflammation in joints.
- The collagen and minerals also help with beautiful hair, skin, and strong nails.
As you can see there are multiple benefits. One batch isn’t going to make a world of difference, except for the help with a stuffed nose (see the link to the study above).
If all else fails, you don’t even have to do it for the nutritional benefits. You should make bone broth because it tastes so darn good!
Vegetable Scraps in Broth
To save on food waste in my kitchen, I have a secret.
Whenever I meal prep on Sundays, I save my vegetable peels and scraps.
While I peel carrots, chop celery, leak leaves, the first layer of onions, snap asparagus, etc. The pieces of the vegetables that I would have thrown away go in a resealable bag and into the freezer.
By doing this, I save on food waste and I use the scraps for broths and stocks.
Adding the vegetable scraps and peels mean more minerals and micronutrients to my soup bases.
Let’s not forget to mention it makes a more flavourful broth.
What can I make bone broth out of?
In this particular recipe, I use a rotisserie chicken carcass (skin, bones, etc) but you could also go to your local butcher and buy bones. Just ask for some soup bones.
To make a rich beef broth, you can buy bones and roast them then do the same as I’m doing with the chicken. It’s that easy.
Why Do You Add Vinegar to Bone Broth?
Adding apple cider vinegar or distilled vinegar to the liquids before you cook it helps with the nutritional profile of the bone broth by drawing out more minerals from the bones.
How much vinegar do you add to bone broth?
1 tbsp is all you need.
Is it OK to Add Salt to Bone Broth?
I don’t recommend it. The bone broth itself will have a ton of flavor. If you find that it needs some salt, you can salt it when you serve it.
This way you can control the salt levels as it won’t be as concentrated.
Can I Freeze Bone Broth?
Absolutely! What I like to do is freeze homemade broths so I can easily throw it in a soup when I’m in a hurry.
How to store bone broth in the freezer
Here is how you can store bone broth in the following ways:
Container Counts
After many requests, I am slowly adding container counts to my recipes for 21 Day Fix and Ultimate Portion Fix.
When it comes to bone broth, 8 cups are equal to 1 red but most count it as free. You do as you see fit.
Don’t forget, if you’re looking to establish healthy habits (like adding more vegetables to your diet in fun and tasty ways) be sure to secure a spot in the 21 Days to a Healthy Habits Challenge.
How to Make Bone Broth in The Ninja Foodi
My favorite way to make bone broth is in the pressure cooker. Instead of having it go in a slow cooker for 24 hours, I have it done in the Foodi in 1 hour (plus time to come to pressure).
You’ll have no problem fitting the whole chicken in the Ninja Foodi. I have the 6 qt model and it always fits. However, if you have a massive superhero chicken, you can break it into pieces and add it.
Since there isn’t a Ninja Foodi soup setting, I simply cook it on high pressure for an hour. That’s it. Not other buttons to press.
How to Strain Bone Broth Without a Mess
Mary, a reader of Randa Nutrition, left a brilliant comment on how she makes bone broth without a mess.
“Great timesaver recipe! I like to tie the carcass in cheese cloth prior to putting in the pot. Eliminates the strain process.” – Mary
How genius is that?
More Healthy Chicken Recipes
As I work on creating more Ninja Foodi chicken recipes, I didn’t want to leave you empty-handed.
Here are some more healthy chicken recipes:
If you’re using a rotisserie chicken and looking for more leftover ideas. Here are 13 healthy recipes using rotisserie chicken leftovers.
Also, try this delicious and healthy Ninja Foodi Pesto Whole Chicken recipe.
Don’t forget about this easy oregano lemon chicken and these healthy stuffed peppers.
You are going to love how easy this pressure cooker bone broth is!
Ninja Foodi Bone Broth
Video
Equipment
Ingredients
- 1 chicken carcass bones, skin, etc
- 2-3 cups vegetable scraps carrot peels, leeks, onions, celery ends, etc
- 1 tbsp apple cider vinegar
- water
Instructions
- Add all of the ingredients to the Ninja Foodi. Add enough water to cover the chicken and vegetables.
- Put on the lid, seal it and pressure cook on high for 60 minutes. Let the pressure release naturally.
- Open the lid and let it cool.
- Strain the liquid into a bowl (and don't forget to pick the chicken for meat for soup).
Optional
- Skim the fat: if you want to skim the fat let the soup cool (speed it up by throwing it in the fridge) and skim the fat that solidifies.
Notes
Container Counts
After many requests, I am slowly adding container counts to my recipes for 21 Day Fix and Ultimate Portion Fix. When it comes to bone broth, 8 cups are equal to 1 red but most count it as free. You do as you see fit.Nutrition
Just curious, all bones good for one hour? Or the bigger the bone, pressure longer? Also how long to roast bones?
Hey Geoff.
In the past, for beef bones, I roasted them for about 30ish minutes. If you have large bones, it won’t hurt to pressure cook them for longer if you want. I play it by ear honestly. I have done it where I cooked them, opened it, checked the broth and then did it longer for beef as well. There’s not right or wrong. You can’t screw this up, I promise haha.
Got my Ninja Foodi for Christmas and I absolutely love it! This will be my first time making bone broth in itIve always just used my slow cooker. Will it gel in the Ninja since it’s not cooking as long as in the slow cooker? I’ve had problems getting any of my bone broths to gel. They are tasty and ohhh so healthy but never seem to gel. I’m using high quality organic chicken or beef do not sure what I’m doing wrong. Any advice and does yours gel in the Ninja Foodi???
Hey Tanya! Mine do gell when they’re refrigerated. Some bones don’t gel as well, but if you’re using the whole chicken it should. Have you tried adding a little bit of vinegar to help pull it out?
If it’s still not working, let it go for a little longer. 🙂
I always do the apple cider vinegar. Guess I’ll try cooking longer and perhaps less water. And maybe, just maybe since it’s my first time in my Ninja Foodi this will be the way that will work and gel.
Thanks so much for replying to me!!
I go to the Asian market and always add 4 chicken feet for each chicken carcass, I think this adds collagen to the broth, and helps it gel more in the fridge.
Yes, a lot of people love adding chicken feet to their broth 🙂
Can you use frozen carcasses (leftovers)? How about frozen raw chicken?
Just got a foodi and looking around in the freezer to make a recipe.
I haven’t don’t it in the foodi on the pressure setting, but I have in the slow cooker and it worked fine 🙂 You just have to let it go for a little longer.
Hi, can you use frozen bone marrow in pressure cooker for Same amount time ?
Hi Elodie,
I haven’t tied that myself so I’m not sure. Give it a try and see what happens? I don’t belive it would produce the same results as you would need the actual bones not just the marrow.
Can I use a raw chicken in this recipe ? Would I still pressure cook for 60 minutes ?
Hey Nadine,
So to make the broth, you wouldn’t actually use the meat of the chicken. Just the bones/carcus. If there is extra meet on it from pulling it, that’s fine 🙂
Freeze in muffin tins. A regular size muffin = 1/2 cup, a large muffin = 1 cup. Pop out of the tins once frozen and store in a freezer bag.
You can also reduce on the stove top and freeze in ice cube trays. Same principle, just add water when thawing to get back to regular concentration.
CJ This is an AWESOME idea. Thank you so much for sharing!
Hi there! If I want to create the most amount of broth, once I add the roasted beef bones, can I just fill with hot water to the “Pressure Max” limit?
Hey, I don’t see why not. Once you get everything you need in there, it will be fairly close to the pressure max line as it is.
Let me know how it turns out!
When cooking in the ninja pressure cooker can you replace broth for water in recipes
Yes, absolutely 🙂
When you say “release pressure naturally” do you mean you don’t flick the switch to vent the pressure out?
Yes exactly Karen.
When you say to release the pressure naturally, do you want to keep it On “seal” until the 60 minutes is up and then after you switch it to “vent” until the pressure is completely released?
Hey Kaleigh,
Great question, when I say to release naturally I mean to keep it on seal until it comes down on its own.
Great timesaver recipe! I like to tie the carcass in cheese cloth prior to putting in the pot. Eliminates the strain process.
Mary, you are a genius! I LOVE this idea.
Wow wish I read this before I started the foodi 🤣
Now you know for next time 😉 Mary is genius lol.
Hahaha! I was just thinking the same thing when I saw your comment! At least now I know for next time.
The recipe looks easy enough, I think I can do it. 🙂 Thank you for sharing it.
Thanks Mary, I have always used my Mum’s old pressure cooker and made bone stock (the British word for ‘broth’), but we have just bought a Foodie and so I want to use it for my stock today. I plan to use the stock to make risotto and if there’s any left, I will put it in my soup. Stay safe and healthy!