Instant Pot Bone Broth
/If you guys follow me on Instagram, you know I’m ALWAYS raving about bone broth. Bone broth is high in minerals such as magnesium, calcium, phosphorus, silicon and sulfur. It is also high in glucosamine and chondroitin sulfate which are associated with reducing inflammation and joint pain. Bone broth is high in collagen which can also help maintain healthy skin.
Okay so great! We know it’s good for you but how the heck do you make it?! I’ve receive a ton of questions via social media on how I make my bone broth so I figured I would blog about it AND make a video. So whether you are a visual learner or prefer to just read a recipe, here you go!
Instant Pot Bone Broth
Ingredients:
2 lb beef, neck & knuckle bones (can also use chicken, pork or fish bones-USE HIGH QUALITY BONES, ideally GRASS-FED, GRASS-FINISHED. I got mine from Hudson & Charles)
1 tub of chopped mirepoix from Trader Joe’s (or 1/3 C of each: celery, carrots, onions)
4-5 garlic cloves, peeled
2 T organic, unpasteurized apple cider vinegar (I like Braggs - check out more ways to use ACV)
2 t pink himalayan salt
1-2 t black pepper
1 tsp crushed bay leaves (or 3-4 whole leaves)
4-5 quarts filtered water (fill up to max fill line)
Directions:
Plug in instant pot and click “soup” button. Using arrows, increase time to 230 minutes.
Place bones into pot (it’s ok if the bones are frozen) and then add the mirepoix, apple cider vinegar, garlic, salt, pepper and bay leaves.
Pour in filtered water until it reaches the max fill line. Stir.
Secure the lid and let cook for 230 minutes.
When the time is up, slowly and carefully shift the pressure value to the left or right to SLOWLY release some pressure. DO NOT look over the valve or put your hand over it as it could easily burn you. Be very careful and let the steam out slowly.
When you no longer see or hear steam escaping, it is safe to open. Remove lid.
Place a colander (with very fine holes) in large pot. Using a towel, dish rag or oven mits, pour the contents through the colander allowing all the liquid to pool in the pot.
Discard the contents of the colander. (Thick beef bones can be saved to make a second batch of broth. Note: This second batch will be less flavorful and not contain nearly as many nutrients. It will likely not gel either as there will not be much collagen).
Let cool for 30 minutes and divide into glass jars (You can also place a few ice cubes in the broth - it’s likely extremely concentrated so this little bit of ice shouldn’t do much to the flavor).
Once the broth has cooled, transfer to fridge.
Broth should keep 3-4 days in the fridge. To extend life, store in the freezer.
Once cool, a layer of fat will form at the top of the jar. This fat is nutrient dense and great for cooking or baking. Skim the top and save for later use. (Fat can also be discarded).
The broth will (hopefully) form a gel once it has cooled. This is a good thing! This means a lot of collagen was pulled from the bones! To consume, heat broth up on the stovetop and gel will turn into a liquid.
I recommend having a cup a day! A cup a day keeps the doctor away!
