I recently posted my Instant Pot bone broth on Instagram and had a few folks wanting to know the how to’s. I am becoming happier with my Instant Pot, now that I have found a few staples and am happy with the time and effort it takes to use it.
Bone broth is one of our staples. I like to make a few batches and freeze so that we have it for soup bases. I am also going to make a few batches to have for postpartum. Soups and bone broths are warming and healing for the postpartum period. I recently purchased the book The First Forty Days, and although I was not wowed by the book and recipes, the philosophy of nourishing the mother with warmth, vital nutrients and minerals is a concept I can grasp.
So, how do I make Bone Broth in my Instant Pot?
I make a whole pasture-raised chicken about once a week. We save the bones for broth. Sometimes just in the fridge, but sometimes I will freeze for a later time.
Bones from 1 chicken (can also use beef, fish, or lamb)
3 stalks of celery
3 bay leaves
a couple of tablespoons of peppercorns
2 Tbs. Apple Cider Vinegar
2 tsp. grey sea salt (I buy French Grey)
- Put all ingredients in the Instant Pot.
- Fill Instant Pot 2/3 full with filtered water.
- If you have time, allow to sit for 30 min. before cooking (I rarely do this), but it will allow the ACV to break down the marrow in the bones a bit before cooking.
- Set the soup/broth setting, low pressure 120 min.
- Allow the pot to do its thing, allow to natural pressure release.
- Strain the veggies/herbs and bones from the broth.
- Store in glass containers in fridge or freezer.
When we clean and cut veggies for other recipes, I will often save the ends of carrots, celery and onions in a freezer bag and just use all of the scraps in my broth making.