Even wonder how to make Bone Broth? I have fallen in love with my Instant Pot, and making Bone Broth is my favorite recipe to make! It saves me time, and makes the most delicious and beautifully clear broth, full of vitamins and nutrients. Maybe it’s a bit dramatic to say it’s changed my life. It’s certainly changed the way I make beef broth and soups forever. Now we make soup all the time, and never buy store bought stock anymore. Fast, delicious, nutritious and full of flavor. It’s soup done right!
What’s an Instant Pot?
An Instant Pot is an electric pressure cooker, with extra functions and features. This isn’t the stove top pressure cooker from the 1970’s. It’s much safer to use than the old ones. Instant Pot is like the Apple brand of pressure cookers. It’s also a rice maker, yogurt maker, a steamer, food warmer, and sauté vegetables for easy one pot meals. It’s 7 appliances in 1. However, it’s not available all over the world yet. They’re available in Europe, US, Canada and South Africa. For some reason, it’s not been released here in Australia. I ordered one from Amazon in the UK, which my dad brought over to me as his carry on. He sure got some strange looks from airport security carrying it around the world for me.
When making this Instant Pot Bone Broth, you can use any brand of electric pressure cooker. They are sometimes known as Multi-cookers, and All-in-One Pots. Hopefully soon we will have it here in Australia, as I highly recommend them!
What is Bone Broth?
Bone Broth is like soup stock on steroids. It’s the stock from cooking bones, connective tissue and vegetables. Stove top bone broth recipes require hours and hours of cooking, ensuring all the nutrients, collagen and gelatin from deep inside the bones are extracted. There is also the addition of an acid, like vinegar when making the broth. It’s thought that this helps extract the collagen from the bones. You can use any vinegar, but it seems like Apple Cider Vinegar is most commonly used.
The benefit of using an Instant Pot when making Bone Broth is that you can get it done in 1½ to 2 hours. It’s such a time saver, and it’s amazing to see the bones and tissue fall apart into the soup. When it works perfectly, the bone broth will gel. Gelling depends on many factors, like type of bones used, quantity of water, temperature and time. Either way, it’s still a super healthy soup stock.
What type of meat do you use when making Instant Pot Bone Broth?
Beef Bones are the most commonly associated with Bone Broth, but any meat can be used. Chicken, Fish, Pork, Turkey, Venison or even Lamb (although I’m not a fan of lamb soup). You want to use collagen heavy bones, like knuckles, feet and marrow. I like to use a mixture of marrow and meaty bones. This is because I use the meat into the soup that I make usually right away. If you’re not sure which bones to use, ask your butcher.
It’s really quite easy to make soup stock. Every time we make or buy a roast chicken, I throw the bones and carcass into the freezer. Any vegetable scraps or ends also get thrown into the freezer. When I have enough, it makes a tasty and cost effective soup. I add chicken feet together with leftover roast chicken carcasses I have in the freezer. Chicken feet are a great source of collagen when making chicken bone broth.
Best way to use Bone Broth
I primarily use my Instant Pot to make broth for soups. Sometimes I make the soup in the Instant Pot, other times I revert to the traditional stove top method for soups. Getting the broth right is the hard part. Some of my favorite soups are Beet Borscht and Italian Minestrone.
Other people simply drink the broth by itself in a mug, the original cup of soup. I’ve even heard of people making bone broth popsicles (not for me). Like any stock, it can be used as a flavor enhancer. Freeze some in an ice cube tray to use in small amounts when cooking. Use it like you would regular soup stock, but with extra benefits.
This recipe is meant to be a time saver, on top of all the nutritional benefits. You want to get it right.
- When I add the onion, I also use the onion peels. Onion peels won’t add any nutritional value, however they will add a nice rich color to your broth.
- Use organic, hormone free, or free range bones if you can find them. You want to get the best nutrients you can, without any nasties.
- Save bones from your meals and put them into the freezer. Pork rib bones, chicken carcasses, drumsticks, chicken wings, even if they’ve been eaten by your family members. Save it all. It all gets super heated in the Instant Pot.
- Do not overfill the Instant Pot. The MAX ⅔ line on the side of the pot is the highest level you should fill. Do not unlock and open the Instant Pot until the pressure release valve is fully vented and has dropped. The broth is super hot and you don’t want to burn yourself.
- Avoid adding Broccoli, Cauliflower and other Brassica vegetable in your broth. They can make your stock taste bitter.
- Skim off extra fat before use. Freeze any extra stock you don’t use.
Bone broth has many incredible health benefits. The collagen in the broth supports your hair, nail and joints. It improves your immune system by boosting your gut health. Collagen is also great for your skin, it’s apparently helpful to reduce wrinkles. I don’t know about the wrinkles, but anything that makes me healthier and looking younger is definitely a good thing!
Instant Pot Bone Broth is full of nutrients and vitamins, and doesn’t take long to make. Boost your health and wellness with this traditional food, updated for modern times. Homemade Bone Broth so good, you will never buy stock again. Bon Appetit! Приятного аппетита!
Instant Pot Bone Broth
Instant Pot Bone Broth is full of nutrients and vitamins, and doesn't take long to make. Boost your health and wellness with this traditional food, updated for modern times. Keto and Paleo, homemade Bone Broth so good, you will never buy stock again.
- 2.5 lbs / 1kg beef bones
- 1 large onion with skin on
- 4 garlic cloves
- 2 carrots
- 2 celery stalks
- 2 bay leaves
- 1 teaspoon peppercorns
- 1 whole clove
- fresh herbs (parsley, thyme, dill, rosemary, oregano)
- 2 tablespoons apple cider vinegar
- water about 10-12 cups
Place all the ingredients in the electric pressure cooker (Instant Poand fill water to the MAX line in the pot. This is usually around ⅔ of the way up on the side of the pot. Close and lock the lid and set the pressure on Manual High for 90-120 minutes.
Allow the steam to vent naturally for at least 15-30 minutes, or until the float valve drops. Do not burn yourself as the steam is very hot, and do not open until fully vented!
Allow to cool. Strain the bone broth through a colander, and then through a cheesecloth. Remove fat with a spoon and discard. Keep refrigerated for up to 5 days and freeze any extra stock you don't use.