Instant Pot Bone Broth has become a nutrient-dense staple in our home. Its collagen-rich benefits are too many not to keep a batch around as often as possible (for more on the subject, read this post). Sometimes, I make Bone Broth the slow way, using a crockpot (see recipe). That process takes a loooong time, though. I’m talking 24 – 72 hours. It can be a bit much if a family consumes great quantities of it. But since I bought this Instant Pot, I can make it in just 2 hours, and the results are absolutely delicious.
MAKE YOUR OWN INSTANT POT BONE BROTH
There are many brands of ready-made bone broth out there today. However, I believe that nothing beats making your own. It’s the perfect way to make sure all the ingredients are fresh and right for you. I made this particular batch with beef bone marrow. These bones are so incredibly rich and nutrient-dense. Plus, my husband and I love the flavor. Having said that, you can make your own bone broth with chicken bones or, even better, chicken feet, which are all skin and cartilage; plenty of collagen there.
SHOPPING LIST FOR INSTANT POT BONE BROTH
- Beef Bone Marrow (or your favorite bones)
- Carrots (leave out if you are following Keto)
- Apple Cider Vinegar
- Himalayan Salt
- Black Pepper (leave pepper out if you are following AIP)
TIP #1: ROAST THE BONES
Roasting the bones beforehand will get rid of a certain gamey flavor that is typical of these beef bones. That funky edge might bother some people, so it’s a good idea to take this extra step. Just preheat your oven at 400F, sprinkle the bones with a little sea salt and pepper. Let them roast for 15 minutes, flipping them over halfway through.
TIP # 2: BONE BROTH NEEDS APPLE CIDER VINEGAR
Don’t skip this ingredient! ACV is everything. You need it to extract the calcium and minerals from the bones, so that you can squeeze out every drop of goodness from your broth.
JUST ADD WATER
As you can see, the ingredients for this bone broth are very basic and easy to find. You drop them in your Instant Pot in no particular order, and then just add filtered water. How easy is that?
TIP #3: EAT THE GELATIN! BEST PART OF YOUR BONE BROTH
After you refrigerate the jarred bone broth, you’ll notice a gelatinous part solidified on top. I heard that some people scoop it out and throw it away. PLEASE, for the love of all that is healthy, don’t do that! That’s where the collagen is, along with some crucial amino acids. If you heat up the broth and mix it up with a spoon the gelatin will melt into the rest of the liquid. Personally, I don’t throw away anything. I don’t even filter the broth before consuming or storing it. My philosophy is: I paid for all the ingredients, and I’ll get all I can from them, dammit!
AND… WATCH HOW TO MAKE BONE BROTH IN YOUR INSTANT POT
Watch me in action making this simple healthy broth. In this video, I’m making two batches of bone broth with two different methods: the first one with a slow cooker or crockpot (see my recipe); and the second one with an Instant Pot.
TIP #4: FREEZE YOUR BONE BROTH IN ICE CUBE TRAYS
Before sharing the full recipe, I have one more tip for you. For soups and recipes that require bouillon, you can use your own stock. Just freeze some of your bone broth in ice cube trays and voilà! You have your own homemade bouillon whenever you need it.
And here’s the full recipe for you. Enjoy making it with your favorite herbs and flavors!
INSTANT POT BONE BROTH
- 3.5 lbs Grass-fed Beef Bones Roasted
- 1 Onion Cut in quarters
- 3 cloves Garlic Smashed
- 2 Carrots
- 2 stalks Celery
- 1 tsp Himalayan Pink Salt
- 1 tsp Black Pepper Corns Leave them out for AIP
- 1.5 tbsp Raw Apple Cider Vinegar
- 2 sprigs Rosemary
- 2 sprigs Thyme
- Place roasted bones at the bottom of the Instant Pot.
- Top bones with the rest of the ingredients.
- Add enough filtered water to reach the Max line on your Instant Pot. Don’t fill the pot beyond the Max line!
- Place the lid on top. Seal it, and set the IP to manual high pressure for 120 minutes.
- Once the 2 hours are up, allow the pressure to release naturally. But if you are in a hurry, you can do a hard release; it won’t change the flavor of your broth.
- Remove the bones and strain the broth into jars. Store broth in the fridge.
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