How to Make Healing Bone Broth in the Instant Pot

instant pot bone brothWhat a great time of the year to be sipping on a hot cup of healing bone broth.

Why is bone broth so healing?

  • Boosts the immune system
  • Can heal a leaky gut
  • Repair damaged joints
  • Create glowing skin
  • Boosts metabolism
  • Builds lean muscle

This golden liquid is well known for its ability to heal the digestive system, particularly leaky gut syndrome. Three of the primary amino acids found in bone broth are glycine, proline and l-glutamine. Bone broth also contains plenty of healthy fat and important nutrients like:

  • Calcium
  • Magnesium
  • Potassium

How do you make healing bone broth?

Slow cooking or pressure cooking the bones with a bit of acid (in this case, apple cider vinegar) releases the calcium, magnesium, phosphorus, glutamine, proline and glycine into the liquid along with a slew of other amino acids.

The process is VERY EASY and can be made VERY QUICKLY using, my favorite, the INSTANT POT. It doesn’t cost much at all to make. You can also make it by simmering on the stove top for 24 hours. (But who has time for that)?

Bone broth can be made from just about any leftover bones you have. I roast a whole chicken in the Instant Pot quite frequently and save the bones in a zip bag in the freezer. When I have a few chicken carcasses I make bone broth.  Beef bones can also be used, but need to be roasted first. (I prefer chicken bones) Different kind of bones will produce different flavors, so use what you like.

Use organically-raised beef or chicken and organic vegetables if you can.

Ingredients

  •  2 chicken frames, without meat, about 3 pounds of chicken bones (or 1 turkey frame)
  •  2-3 stalks celery, washed and cut into large chunks
  •  2 small onions, peeled and cut into quarters
  •  4 cloves garlic, peeled and smashed
  •  2 medium carrots, peeled or scrubbed and cut into large chunks
  •  1 1-inch piece of fresh ginger
  •  6-10 peppercorns (red or pink optional)
  •  1 bay leaf
  •  4 quarts filtered water, more or less, to cover bones and to fill the inner pot just below fill line
  • 1 Tbsp. apple cider vinegar
  • Few sprigs of fresh thyme, ½ teaspoon dried
  • 1 tablespoon salt

Instructions

  1. Wash and cut vegetables
  2. Place bones, vegetables, herbs, and vinegar into the inner pot.
  3. Add enough water to cover the bones and vegetables in the pot. ( Do not go past fill line )
  4. Place lid on Instant Pot and lock into place.
  5. Flip vent valve to ‘Sealing’.
  6. Select ‘Manual’ setting and adjust the time to 120 minutes.
  7. When cooking is done, allow pressure to release naturally (10-20 minutes).
  8.  Release any residual pressure using the vent valve before removing the lid.
  9. Allow the liquid to cool slightly before straining.
  10. Using fine mesh steel strainer, strain the liquid and discard cooked vegetables.

***If bones are not to brittle, you can run another batch using the bones, and adding fresh vegetables. I do this.

Broth may be stored in Mason jars with lids in the fridge for up to 5 days or frozen indefinitely. I like to fill pint size jars for my single daily dose of broth.

Instructions without and Instant Pot

  • Place all ingredients in a big sauce pan or slow cooker
  • Bring all ingredients to a boil, reduce heat and simmer for 24 hours.

How to use the broth

Besides sipping and drinking bone broth, bone broth can be used to make healing soups, or used wherever broth is called for in a recipe.

Bone broth is also really good for your dog. I occasionally pour a bit of bone broth over my dogs food, especially when I can tell he is achy or sore from over working.

(Those obsessive border collies)

Instant Pot Bone Broth

Delicious, nutritious and easy to make bone broth using the Instant Pot.

Ingredients
  • 2 chicken frames without meat, about 3 pounds of chicken bones (or 1 turkey frame)
  • 2-3 stalks celery washed and cut into large chunks
  • 2 small onions peeled and cut into quarters
  • 4 cloves garlic peeled and smashed
  • 2 medium carrots peeled or scrubbed and cut into large chunks
  • 1 1- inch piece of fresh ginger
  • 6-10 peppercorns  red or pink optional
  • 1 bay leaf
  • 4 quarts filtered water more or less, to cover bones and to fill the inner pot just below fill line
  • 1 Tbsp. apple cider vinegar
  • Few sprigs of fresh thyme ½ teaspoon dried
  • 1 tablespoon salt
Instructions
  1. Wash and cut vegetables
  2. Place bones, vegetables, herbs, and vinegar into the inner pot.
  3. Add enough water to cover the bones and vegetables in the pot. ( Do not go past fill line )
  4. Place lid on Instant Pot and lock into place.
  5. Flip vent valve to ‘Sealing’.
  6. Select ‘Manual’ setting and adjust the time to 120 minutes.
  7. When cooking is done, allow pressure to release naturally (10-20 minutes).
  8. Release any residual pressure using the vent valve before removing the lid.
  9. Allow the liquid to cool slightly before straining.
  10. Using fine mesh steel strainer, strain the liquid and discard cooked vegetables.
  11. Broth may be stored in Mason jars with lids in the fridge for up to 5 days or frozen indefinitely. I like to fill pint size jars for my single daily dose of broth.
Recipe Notes

Instructions without and Instant Pot

  • Place all ingredients in a big sauce pan or slow cooker
  • Bring all ingredients to a boil, reduce heat and simmer for 24 hours.

Enjoy!

 

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  • Lee HoyJanuary 7, 2019 - 7:30 am

    I am so glad to see that people are finally interested in making broth again. Out of the last 45 years that I’ve been married, I think until recently I was the only person I knew who made their own stocks and broths! Thank heaven that I taught my girls to do it! Just wanted to say thank you for sharing!!!!ReplyCancel

  • NishaJune 23, 2019 - 5:48 pm

    I’m going to try this. Thank you so much for sharing. I just have a question. I don’t have a slow cooker. I have a microwave and stove. How long should I cook on a stove? Thanks again !!ReplyCancel

    • JanJune 23, 2019 - 9:41 pm

      Hi Nisha,
      No worries. Just cook on the stove top (covered) at a very low simmer for 12-48 hours. Let me know how it goes. 🙂ReplyCancel

  • ElizabethApril 17, 2020 - 2:10 pm

    How long would I have to put beef or pork bones in for if I wanted to use those? Would you recommend the same herbs and spices? If not, what would you change? TIA!ReplyCancel

    • JanApril 18, 2020 - 10:01 am

      HI Elizabeth,
      If you’re using beef, lamb, or pork bones you’ll want to roast them in the oven at 350 degrees for about 30 minutes before putting them into the Instant Pot.ReplyCancel

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