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I always get questions on my kitchen days when I share my Instant Pot Bone Broth. You can use a slow cooker to make bone broth, but since getting the Instant Pot a couple Christmas’ ago, it makes it so much faster!
There are three ingredients I always add when making bone broth. Apple cider vinegar, turmeric, and fresh ginger. All three support your immune system, gut health, reduce inflammation, among many other health benefits.
Before Cooking Bone Broth
One thing I always do with the bones (whether it’s chicken or beef) is that I roast them in the oven at 400 degrees for 30 minutes first. Not only does it bring out a richer flavor of broth but I have noticed more often that I get that desired “jelly-ness.” Jelly = healthy collagen, which in return is another added health benefit.
Ingredients and Steps
After the bones are roasted, I add them straight to the Instant Pot, add carrots, celery, onion, and garlic. I then grate my fresh ginger*. Add in apple cider vinegar, all the spices, and fill with water to the max fill line. Set your Instant Pot to High Pressure for 2 hours and 30 minutes!
*Ginger Tip: keeping fresh ginger in the freezer keeps it from going bad in case you don’t use it a lot. I freeze it whole and grate it when needed. Alternatively you could slice it cut it into chunks.
Storing Bone Broth
I let the bone broth naturally release in the Instant Pot. Then I take of the lid and let it sit another 10-15 minutes to cool, occasionally stirring before lifting out to strain . Carefully ladle it into desired containers. I personally love my wide mouth Ball Jars.
Pin to Pinterest HERE.
I love my reusable lids, which I write “beef” or “chicken” on the lid in dry erase marker before setting them in the fridge overnight. (Make sure you wipe the dry erase off before placing in the dishwasher- or else you will have to scrub quite a bit 😉
Maybe I am overly cautious when it comes to glass. I am always afraid of placing them straight into the freezer and having one burst! Therefore placing the bone broth in the fridge to completely cool first eliminates that from happening!
Instant Pot Bone Broth
Ingredients
- bones
- 3 whole, peeled carrots
- 3 stalks of celery
- 1/2 medium onion
- 5-6 cloves fresh garlic
- 1 tbsp fresh grated ginger
- 2 tbsp apple cider vinegar with mother
- 2 bay leaves
- 1 teas ground turmeric
- 1 teas parsely dried
- 1 teas thyme dried
- 1 teas oregano dried
- 1 teas rosemary dried
- 1 tbsp peppercorns whole
- 2 tbsp salt
Instructions
- Roast bones on a lined pan at 400 degrees for 30 minutes. Add bones to Instant Pot, add all other ingredients. Fill to max line with water.Seal, Pressure Cook at High Pressure for 2 hours 30 minutes. Natural Release. Take lid off and let cool 10-15 minutes before straining. Ladle into containers, or use immediately. Refrigerate overnight and then freeze. *Tip: use dry erase on plastic lids to name and date.
