Bone Broth is usually made with bones that may contain a small amount of meat on the bones. As with stock, bones are typically roasted first to improve the flavor of the bone broth. We always have at least one roast chicken a week, whether home roasted or store bought. I pack the leftover bones into a large ziplock and freeze. Then at the end of the month I make a bone broth.
Bone broths are typically simmered for a very long period of time (often for 8 hours, and sometimes in excess of 24 hours), with the purpose being not only to produce gelatin from collagen-rich joints but also to release a small amount of trace minerals from bones. However, with the Instant Pot it only takes TWO hours! ❤️
INGREDIENTS:
Bones (I usually use chicken bones that are leftover from our weekly roast chicken, but you can also use 2-3 pounds of almost anything except oily fish.*
Assorted veggies - I usually use half an onion, a couple carrots, and celery stalks and fresh herbs if I have them on hand.
1-2 Tbsp of apple cider vinegar
1 teaspoon sea salt.
Water
INSTRUCTIONS:
Place bones in Instant Pot and top with veggies, vinegar, salt and herbs.
Add water until the pot is 2/3 full. If you have time, let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. It's SO much better!
Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes.
After two hours, allow the Instant Pot to depressurize on its own.
Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge. Or you can freeze in containers.
NOTE:
*If you're using beef, lamb, or pork bones you'll want to roast them in the oven at 350F for about half an hour before starting with step #1. It deepens the flavour.