Instant Bone Broth
I get so many requests for an “easy” bone broth recipe. Traditionally, there was nothing easy about making broth because the key is low and slow. That’s a low temperature with an, almost painstakingly, slow length of time. This is needed to pull all the minerals out and infuse the collagen. If your up for it you can find my recipe for traditional beef broth here.
Due to these requests, and the fact that I don’t want to slave over broth for days, I’ve adapted this recipe by replacing my slow cooker with an Instant Pot. This has made it possible to have broth in under an hour while still allowing for the liquid to gel, which is what you want from a good broth. When you remove it from the refrigerator it should jiggle similarly to jello. That’s how you know you pulled a good amount of collagen from the bones. Bone broth is full of nutrients which aids in digestion, joint health, detoxification and more. To dive deeper you can check out my post “Liquid Gold” here.
Broth can be used for a multitude of different things. From sipping it plain to cooking rice, quinoa or lentils. It takes your cooking to a whole new level. Trust me. The proof is in the taste.
Traditional Broth Ingredients:
4 cups bones (any part of the chicken, even neck and feet)
2 stalks celery
1/2 onion (any kind)
1 large carrot
1 bay leaf
1/4 cup apple cider vinegar (the acidity releases the minerals from the bones)
salt & peppercorns to taste
Asian Broth Additions:
same as above
1 knuckle ginger
1/2 cinnamon stick
5 cloves
Instructions:
Place your Instant Pot on the counter and insert all the ingredients. Fill the pot to the “max” line with filtered water. Make sure the gasket/seal is inserted properly in the lid. If this isn’t right you won’t get the seal you need for it to pressurize. Once the top is locked in place make sure the steam release valve is positioned right then press the “soup/broth” button which should be set to 30 minutes.
You’ll want to check on the pot in about 10-15 minutes to ensure it is pressurizing by looking at the float valve. It should be flush with the top of the lid. If this hasn’t happened yet then the gasket is most likely not positioned right. Take off the lid and press it in place before replacing it and starting over.
Warning - please read the instruction manual for the Instant Pot prior to cooking with it. There are dangers associated with using a pressure cooker so you need to familiarize yourself with the machine.
Once the 30 minute cycle has lapsed you’ll need to let the pressure stabilize by either turning it off and waiting for it to cool, or turning off and releasing pressure via the steam release valve. Be careful when using the steam release valve! When the float valve has dropped that means it’s safe to remove the lid. Do so carefully.
Use a strainer to pull all the ingredients from the broth and either enjoy straight away or freeze for future recipes. Broth will hold in the fridge for 4-5 days.
Buen provecho!