instant pot bone broth
It’s November and if your weather hasn’t turned cold yet, then you are really lucky. With Fall comes all of those fun things like flu season, damp, cold days and little to no sunlight. All of that can really take it’s toll on your body. There are many defenders to help support the immune system, but homemade bone broth is one of my favorites.
I will link an article that I wrote about recovering from an autoimmune flare (here). The message serves the same purpose to survivng any illness, any Winter sickness that hits hard. I can talk for hours about the benefits of Bone broth. It is truly liquid gold and tastes comforting, nourishing and delicious.
I made this version in my Instant Pot, because you can get the same outcome as simmering for thousands of hours in less than two! This is fantastic news and gives you very few excuses to not make it for your family.
If you are not into sipping it, using this flavorful broth in all of your Fall recipes will still serve many benefits.
5 favorite recipes using homemade Bone Broth
Here are the six major bone broth benefits.
Protects Joints. ...
Good for the Gut. ...
Maintains Healthy Skin. ...
Supports Immune System Function. ...
Boosts Detoxification. ...
Aids the Metabolism and Promotes Anabolism.
I remember when I first started making my own Bone Broth, I would lug up a gigantic stock pot from the basement, fill it with gallons of water, bones and veggies for flavor and wait. I let that broth simmer overnight and well into the daytime. Sometimes It would produce a beautifully jelled substance, but sometimes It wouldn’t. The whole process was frustrating, time consuming and messy.
Clean up was no fun and I never really liked the smell it gave the house. Chicken and beef bones simmering while you are sleeping isn’t the most tantalizing smell. Enter the Instant Pot and now Bone broth creation is simple and works everytime. I couldn’t contain my excitement the first time I tried. If you haven’t aleady, put it on your list!
It is wonderful for sipping, fighting off a cold when you just aren’t feeling right and great for soup and stew recipes during this time of year.
What you will need
I get my bones from a farmer that I know practices responsibly and sustainably. I ask him to package a chicken carcass, 3 chicken feet and a chicken neck. You can do this recipe with beef bones, but I enjoy the mild flavor of chicken. about 2 1/2 pounds
Instant Pot (8 quart would be best, 6 quart works fine)
3 stalks of celery roughly chopped
3 carrots roughly chopped
1 medium onion roughly chopped
1 Tbs. salt to taste
1 Tbs. apple cider vinegar
Any of your favorite herbs (optional)
This is simply a chop and dump recipe. Cut all the veggies, place bones in the Instant Pot insert, season with salt and pepper if you like or any other spices that you feel would go well, add ACV and fill water to FILL LINE. That’s it! 1-2-3. Close lid, make sure mechanism is on SEALING and cook on high pressure for 1 hour and 20 minutes. When timer goes off, let the steam release naturally.
If you are using a 6 quart Instant pot, no need to waste all of those good bones. I completed this process twice and ended up with 8 large mason jars filled with broth. After broth is finished cooking, pour through cheesecloth or fine mesh strainer. Store in large glass mason jars.
Don’t freeze jars until liquid is completely cooled