Anyone else on the Instant Pot Bone Broth band wagon besides me?! 🙋🏼♀️
If you’re not, you may be thinking, this chick has really lost it. Why why why would anyone want to drink bone broth of their own free will?
You guys, you don’t know until you know.
Bone broth is INCREDIBLE for sooo many reasons…
When I first heard of bone broth, I was: a) slightly horrified and b) decently disgusted. The word “bone” just threw me off, ya know what I mean? However, the more I looked into it, the more I became intrigued.
This is what I learned…
*Bone broth is incredibly good for your health. It contains valuable nutrients that are easily digestible and help to heal and “seal” your gut.
*Bone broth helps to speed recovery from illnesses, protects against infections, and reduces joint pain and inflammation.
*Bone broth promotes digestion, strong bones and healthy hair and nail growth.
*Processed, canned broths don’t have the same nutritional benefits of homemade broth, so it’s smart to make your own.
And I’m here to show you how!
Step one: get your BONES! Make sure they are grass-fed/organic. I get mine from Sprouts. I use beef bones and a chicken carcass or necks/feet.
Step 2: Assemble your ingredients! Carrots, herbs, garlic, peppercorns and Celtic sea salt.
Step 3: Roast your bones at 350 for 20 minutes. Flip them over and roast another 15.
Step 4: Put your carcass in the Instant pot.
Step 5: Add your ingredients (minus the water) and add the ACV. Let it sit for 30 minutes and then add your water! You want it to be 2/3 of the way full.
Step 6: Cook on manual LOW pressure for 180 minutes. Natural release, let it cool and then strain it out! You should have a very high-gelatin broth that tastes amazing.
- 2.5 pounds grass-fed beef marrow bones (I get mine from Sprouts!)
- 2.5 pounds necks or feet beef or chicken (Or an organic chicken carcass like I show in pictures)
- 1-2 Tbsp.apple cider vinegar, optional but recommend to pull nutrients out of bones.
- 1-2 large carrots
- 2-4 garlic cloves, smashed
- A few black peppercorns
- 2 Bay leaves
- Generous amount of Celtic sea salt, season to taste.
- Sprigs of fresh rosemary and/or thyme several, to taste
- Filtered water
- *You can also throw in some celery stalks and/or onion halves.
- Preheat oven to 350° Fahrenheit. Spread marrow bones out on a cooking sheet. Roast for 20 minutes. Carefully turn bones over, then roast another 15 minutes. Remove from oven and let cool slightly.
- Transfer roasted bones to the Instant Pot. Pour a little water on the cooking sheet and use a spatula to loosen browned bits leftover from bones, then pour water, fat, and browned bits into the Instant Pot.
- If using apple cider vinegar, add carcass/necks and feet to the pot and pour vinegar over. Let sit for 30 minutes.
- Add the rest of the ingredients to the instant pot. Pour filtered water until 2/3 full, then secure lid with valve in Sealing position.
- Cook on Manual Low Pressure for 180 minutes, then natural release. Let cool to touch.
- Place a mesh strainer over a large bowl and gently pour broth over strainer. Discard bones and veggies. Pour broth into glass jars with tight fitting lids, or into plastic freezer bags.
*You can refrigerate the bone broth for up to one week, or freeze it for up to one year.
*To reheat refrigerated bone broth, scoop out a cup of the gelatin and warm it on the stove.
*You will notice that some fat rises to the top of the broth when cooled. You can either scoop it off and discard it, or keep it in, warm it up with the broth and mix it together before using/drinking!