Instant Pot Fail-Proof Bone Broth
Equipment
- Steamer Basket
Ingredients
- 3 lbs chicken bones, leftover or bones from beef, pork, and/or lamb
- 1 lg onion quartered
- 3 carrots chunked
- 4 ribs celery halved
- 1 Tbsp garlic
- 3 tsp dried herbs thyme, sage, rosemary, herbs de provence, peppercorns, whatever you like
- 3 bay leaves (optional)
- 1 Tbsp sea salt
- 10 cups water enough to cover to the Max line
- 1 Tbsp apple cider vinegar
Instructions
Chicken Bone Broth
- Place the chicken bones in your steamer basket and top with onion, celery, carrots, garlic, and herbs. If you want your broth more clear, place herbs in a tied cheesecloth bundle or sachet.
- Place steamer basket into your pressure cooker.
- Pour water into the pot until the bones and veggies are covered. I usually pour it all in right to the Max fill line. Add your salt and apple cider vinegar. Place the lid on the pot and set the valve to the "sealing" position if necessary. (some pots are self-sealing.)
- Press the Pressure Cook or Manual button and set to 4:00 (4 hours). Make sure your pot is set to High Pressure.
- When cooking is done, allow the pot to NPR until the pin drops. Full NPR.
- Carefully open the pot and let cool for a bit. Remove your steamer basket with all the veggies and bones. Place basket on a tray to catch the drips.
- Once your broth is cool enough, you can strain it if you want very clear broth. Then you can pour it into pint or quart jars. Or you can use plastic deli containers to store your broth.
- You can cool broth in the fridge overnight and then freeze it in containers for future use.
Beef, Pork, or Lamb Bone Broth
- You can use one type of bone, or mix and match until you have about 2-3 lbs. When you aren't using chicken bones, you will need to roast them.
- Preheat oven to 375°F and place all of the bones. Spray bones with a little avocado or vegetable oil and place on a baking sheet lined with foil. Roast bones for 25-30 minutes. They will become dry and will begin to brown. That's great! It's flavor!
- Once bones are roasted, follow the instructions above.
Notes
TIPS: This was done using a 6 Qt pot but you can also use an 8 Qt pot with very little adjustment to ingredients. You can add a bit more onion, celery, or carrots. Whatever you have on hand to fill the pot.
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Instant Pot Fail-Proof Bone Broth
Equipment
- Steamer Basket
Ingredients
- 3 lbs chicken bones, leftover or bones from beef, pork, and/or lamb
- 1 lg onion quartered
- 3 carrots chunked
- 4 ribs celery halved
- 1 Tbsp garlic
- 3 tsp dried herbs thyme, sage, rosemary, herbs de provence, peppercorns, whatever you like
- 3 bay leaves (optional)
- 1 Tbsp sea salt
- 10 cups water enough to cover to the Max line
- 1 Tbsp apple cider vinegar
Instructions
Chicken Bone Broth
- Place the chicken bones in your steamer basket and top with onion, celery, carrots, garlic, and herbs. If you want your broth more clear, place herbs in a tied cheesecloth bundle or sachet.
- Place steamer basket into your pressure cooker.
- Pour water into the pot until the bones and veggies are covered. I usually pour it all in right to the Max fill line. Add your salt and apple cider vinegar. Place the lid on the pot and set the valve to the "sealing" position if necessary. (some pots are self-sealing.)
- Press the Pressure Cook or Manual button and set to 4:00 (4 hours). Make sure your pot is set to High Pressure.
- When cooking is done, allow the pot to NPR until the pin drops. Full NPR.
- Carefully open the pot and let cool for a bit. Remove your steamer basket with all the veggies and bones. Place basket on a tray to catch the drips.
- Once your broth is cool enough, you can strain it if you want very clear broth. Then you can pour it into pint or quart jars. Or you can use plastic deli containers to store your broth.
- You can cool broth in the fridge overnight and then freeze it in containers for future use.
Beef, Pork, or Lamb Bone Broth
- You can use one type of bone, or mix and match until you have about 2-3 lbs. When you aren't using chicken bones, you will need to roast them.
- Preheat oven to 375°F and place all of the bones. Spray bones with a little avocado or vegetable oil and place on a baking sheet lined with foil. Roast bones for 25-30 minutes. They will become dry and will begin to brown. That's great! It's flavor!
- Once bones are roasted, follow the instructions above.
Notes
TIPS: This was done using a 6 Qt pot but you can also use an 8 Qt pot with very little adjustment to ingredients. You can add a bit more onion, celery, or carrots. Whatever you have on hand to fill the pot.
Once chilled, your broth should have a very nice gel. When your bone broth is heated, it will return to a liquid again. In the fridge, you can store this for 3-5 days. In the freezer, your broth will be good for approx. 10 months.
