Instant Pot Bone Broth
Instant Pot bone broth is packed full of so many nutrients and is so good for you and so easy to make thanks to your Instant Pot. All you need is bones, vegetables, seasonings, and water and you will be on your way to deliciously flavored food and so many health benefits that you will love. Once you make this, you will find yourself making it again and again.
Instant Pot Bone Broth
If you are like me trying to eat better and healthier then you are going to love this Instant Pot Bone Broth Recipe. With a few simple steps, you will have the most delicious bone broth ready to enjoy. This step-by-step guide will help you make your Instant Bone Broth whether you are making it for the first time or a pro needing a refresher and some tips.
Why is Bone Broth good for you?
When you make Instant Pot Bone broth is it not only inexpensive but it is also good for you. The reason is that as the bones simmer at a high temperature they release nutrients into the water that are very good for you. Some of the nutrients you will receive from bone broth are
- Collagen
- Minerals
- Vinatms A and Vitamins K2
- Fatty Acids
What recipes can I use bone broth with?
Any time a recipe calls for a type of broth you can substitute it for bone broth. It gives the recipe a deliciously rich flavor that you will love.
Ingredients
- 1 to 2 chicken carcasses (depending on the size of the electric pressure cooker)
- 1 large onions peeled and cut in half
- 2 stalks of celery, cut to fit the electric pressure cooker
- Salt and black pepper, to taste
- 4 to 6 cloves garlic, if desired
- 2-3 bay leaves
- 10 to 12 cups water
How to Make Instant Pot Bone Broth
- Place the strainer or steamer insert into the bottom of the electric pressure cooker’s liner pot.
- Into the basket, put the chicken bones, vegetables, salt, and peppercorns. Pour the water over the top, staying below the maximum fill line.
- Cover the electric pressure cooker and set the valve to sealing.
- Program the pressure cooker to “manual” or “pressure cook” for 120 minutes. After the cooking cycle is complete, allow the pressure to release naturally for at least 30 minutes.
- Carefully pull the strainer from the electric pressure cooker allowing the broth to remain in the pressure cooker.
- If desired, refrigerate the stock overnight and then skim the fat from the top prior to portioning and storing.
Tips Tricks and FAQs
- If you prefer, you can add other types of vegetables as well. Some others you can add are carrots, onions, and garlic. These will help create a nice rich flavor.
- If you know that you are going to be making bone broth soon, save your leftover bones and vergartable scraps in seperate bags in the freezer. Then when you are ready to make your bone broth add them to your Instant Pot.
- Be sure to let your Instant Pot natutrally release. This will take 30 minutes.
Storage
You will want to store your bone broth in fridge, freezer, or pressure can.
Be sure your bone broth has cooled completely before adding it to the jars and placing it in the fridge. It will keep for you to 5 days in the fridge.
Freezer
To freeze your bone broth, add the broth to silicone muffin cups and freeze. Once frozen, place the blocks in freezer-safe bags. When you are ready to use, remove your desired amount of broth and add to your recipe. Use within 4 months.
Instant Pot Bone Broth
Instant Pot bone broth is packed full of so many nutrients and is so good for you and so easy to make thanks to your Instant Pot. All you need is bones, vegetables, seasonings, and water and you will be on your way to deliciously flavored food and so many health benefits that you will love. Once you make this, you will find yourself making it again and again.
Ingredients
- 1 to 2 chicken carcasses (depending on the size of the electric pressure cooker)
- 1 large onions peeled and cut in half
- 2 stalks of celery, cut to fit the electric pressure cooker
- Salt and black pepper, to taste
- 4 to 6 cloves garlic, if desired
- 2-3 bay leaves
- 10 to 12 cups water
Instructions
- Place strainer or steamer insert into the bottom of the electric pressure cooker’s liner pot.
- Into the basket, put the chicken bones, vegetables, salt, and peppercorns. Pour the water over the top, staying below the maximum fill line.
- Cover the electric pressure cooker and set the valve to sealing.
- Program the pressure cooker to “manual” or “pressure cook” for 120 minutes. After the cooking cycle is complete, allow the pressure to release naturally for at least 30 minutes.
- Carefully pull the strainer from the electric pressure cooker allowing the broth to remain in the pressure cooker.
- If desired, refrigerate the stock overnight and then skim the fat from the top prior to portioning and storing.
Notes
Yield: about 12 cups
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
