Servings: 2-4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
- 4 cups bone broth (chicken, beef, or vegetable; for a vegan option, use mushroom or seaweed broth)
- 1 tbsp grated fresh ginger
- 1 tbsp grated fresh turmeric (or 1 tsp ground turmeric)
- 3 garlic cloves, minced
- 1-2 small red chilies (sliced; adjust based on spice tolerance)
- 2 tbsp fresh lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp coconut oil or olive oil
- 1 tbsp tamari (for umami, optional)
- 1/4 tsp cayenne pepper (optional, for extra heat)
- Salt and black pepper, to taste
- Optional garnishes: chopped fresh parsley, cilantro, or a sprinkle of nutritional yeast
Instructions
- Prepare the Ingredients: Grate the ginger and turmeric, and mince the garlic. Slice the chilies if using.
- Combine in the Instant Pot: Add the bone broth, ginger, turmeric, garlic, chilies, lemon juice, apple cider vinegar, coconut oil, tamari (if using), and cayenne pepper. Stir to combine.
- Cook: Seal the Instant Pot lid and set it to Manual/Pressure Cook on high for 10 minutes. Let it naturally release pressure for 5 minutes before quick-releasing the rest.
- Taste and Adjust: Open the lid carefully, taste the tonic, and adjust the seasoning with salt, black pepper, or additional lemon juice if needed.
- Serve Hot: Pour into mugs or bowls, garnish as desired, and sip slowly to enjoy its warming and healing properties.
Health Benefits
- Ginger & Turmeric: Anti-inflammatory and great for boosting immunity.
- Garlic: Antimicrobial properties to fight off colds.
- Bone Broth: Rich in collagen and nutrients for healing.
- Chilies: Clears sinuses and promotes circulation.
- Lemon & ACV: Alkalizing and high in vitamin C.
Would you like any modifications to this recipe?
