diet | recipes

Instant Pot Bone Broth

February 3, 2019

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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 carrots

3 bay leaves

an onion

a couple of tablespoons of peppercorns

2 Tbs. Apple Cider Vinegar

2 tsp. grey sea salt (I buy French Grey)

  1. Put all ingredients in the Instant Pot.
  2. Fill Instant Pot 2/3 full with filtered water.
  3. 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.
  4. Set the soup/broth setting, low pressure 120 min.
  5. Allow the pot to do its thing, allow to natural pressure release.
  6. Strain the veggies/herbs and bones from the broth.
  7. 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.

 

 

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