How to make bone broth in the Instant Pot – Recipe

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A rich and savoury broth perfect for sipping on cold days, enriching rice and pasta, and as a base for soups and stews. Bone broth is such a versatile ingredient in the kitchen that is so simple to make.

What is bone broth, and how is it used?

Bone broth is the result of boiling bones, along with vegetables and herbs for several hours. Bones can be roasted beforehand to give a deep flavour or build from raw which gives a more mild taste.

Bone broth is a kitchen essential that can be used in nearly anything! From soup bases to risotto, even hot chocolate bone broth has so many uses. Because of this there should never be a reason to toss out the bones from your roast chicken, or beef. These bones are filled with collagen that will only enhance the health benefits of your cooking.

How to make bone broth

Start with the bones of 1-2 chickens, meat removed. Because we are not always making 2 birds at a time, the bones can be stored in a freezer bag until you are ready to use them.

Place the bones in the instant pot along with carrots, celery, and onion a well as any add ins you may like, such as garlic, ginger or turmeric. Sometimes I will add split peas or barley to this stage as well.

Fill the pot to almost the fill line with water, then add a splash of apple cider vinegar, and salt… more salt than you would thing but not too much.

Set the Instant for pressure cook for anywhere from 1hr 30 minutes to 3 hours. Whatever you have time for and the longer the better. Once the cook time is completed allow the pressure to release manually, or for as long as possible.

Strain off the vegetables and bones

The broth may be thick and jello like, this is from the collagen from the bones. When the broth is warmed it should be a thin liquid.

Store in jars or flat freezer bags in the freezer.

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Yield: 10-12 cups

Bone Broth (Instant Pot)

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Ingredients

• Bones of 1-2 chickens
• 1-2 carrots roughly chopped
• 2 ribs of celery halved
• 1 medium onion quatered
• 1-2 tablespoons apple cider vinegar
• 1-2 tsp salt
• Water
• Other optional items
• Garlic cloves
• Ginger
• Tumeric

Instructions

1. Place all ingredients in to the pot, and fill with water
2. Set the Instant Pot to presure cook for 90 minutes to 3 hours. Allow the pressure to release natually.
3. Strain off the bones and vegetables.
4. Sip lilke tea or add to rice, pasta or asa base for soups.
5. Keep in the fridge up to 5 days or freezer up to 12 months.

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