How to Make Instant Pot Bone Broth
Homemade bone broth is nourishing and a great way to stretch your food budget. Kids love it and the collagen benefits are great for everyone.
Equipment
- electric pressure cooker
Ingredients
- 2 - 2 & ½ LB chicken carcass meat removed & larger bones cut to expose the marrow
- 2 carrots cut in large chunks
- 2 celery stalks or 4 celery tops
- 2 garlic cloves skins can be left on
- 2 TB lemon juice or apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bay leaf
- assorted fresh herbs
Instructions
- To the insert in your instant pot, place carrots, celery, and onion to the bottom. Top with the prepared chicken bones. Add remaining ingredients.
- Add enough water to almost cover the top of the chicken bones, about 8 cups in my 8-quart instant pot. This will fit in a 6-quart instant pot also.
- Place lid on the instant pot and turn to lock in place. Make sure the vent valve is set to the “sealing” position.
- Press the manual button and set the instant pot to 60 on high. It will take about 15-20 min for it to come to pressure.
- Once cooking time is done, let it release pressure naturally for about 15 min. Release the remaining pressure if needed. When releasing the vent valve, be careful – steam will be HOT!
- Allow bone broth to cool before straining. Use a fine-meshed colander or cheesecloth to strain.
- Store in mason jars or other airtight containers.
- As it cools a layer of fat will accumulate on the top and will gelatinize from the marrow. This is your liquid gold and why bone broth is so fabulous. I highly recommend you DO NOT skim the fat. That is your flavor and what will satisfy you.
- Enjoy sipping it as is or use in soups or other recipes that call for bone broth or chicken stock.