How to Make Bone Broth in an Instant Pot
Learn how to make bone broth in an Instant Pot for the best bone broth ever! It’s easier, faster, and tastier than any other way I’ve made it.
I’ve written two posts about the Benefits of bone broth and here are the links to those posts. They explain why I drink bone broth and what the health benefits are.
Why I Love Bone Broth!
On a funny note, last weekend, I was having dinner with my daughter. She was convinced that I use Botox! She was not convinced when I said absolutely not!
I’m sure it’s a combination of my diet, that includes lots of healthy fats, real food, and restricting sugar. And bone broth! I drink a cup just about every day and have done so for about four years.
So, for 3+ years, I made it in a stock pot on the stove. I finally decided to try it in an Instant Pot. I really liked the idea of not having the stove on for 24 hours or more.
Once I tried bone broth in my Instant Pot, I was hooked. I will never make it the old way again. It’s just so much better this way.
I have an eight-quart Instant Pot, so it doesn’t make as much as my 12-quart stock pot. However, it makes enough for a normal week.
If you are doing the 10-Day Belly Slimdown, then you might need to make a couple of batches for that week. I lost 7 pounds in 10 days doing the 10-Day Belly Slimdown and have since lost 15 more pounds on the maintenance!
For more extensive information on the health benefits of bone broth, I recommend, Dr. Kellyann.com.
I’m a fan.
How to Make Bone Broth in an Instant Pot Recipe
Wide mouth one-quart mason jars
Wide mouth canning funnel
Fine mesh strainer (that will fit into the canning funnel)
For the first pressure cook:
About 4 lbs. of beef bones. The cleaner the better in my opinion
Or you can use chicken bones and chicken pieces such as backs, wings, legs, or thighs
1 ½ tsp. salt
Water to cover
To add for a second pressure cook:
1 stalk of celery
2 carrots chunked. I scrub but don’t peel
1 onion quartered
1 head of garlic cut in half
handful of parsley
How to prepare your bone broth
For the first part, I just add the bones, water, and salt. You don’t want to go all the way up to the fill line because you will be adding the vegetables later.
Set the pot to cook on HIGH pressure for 2 hours.
After it cooks, let the pressure come down naturally.
Once it is safe to open, open it up and add the vegetables. You may need to add more water to cover. But do not go past the fill line!
Cover and set to pressure cook on HIGH for 1 hour and 15 minutes.
Again. Let the pressure come down naturally.
Once the pot is safe to open, you can let it cool a bit before you handle the broth.
How to store Your bone broth
Once the broth has cooled for about an hour, use your slotted spoon to remove all the bones and vegetables from the broth. I put them in a bowl so that the broth can fall to the bottom.
Spread out a towel under your jars. Put your funnel in the jar and put the strainer on top of that. Then pour the broth into the jar.
You will see that the fat comes right to the top of the jar.
This is a good thing!
The first jar will have the most and sometimes I pour some of that out. I pour that into a paper cup or a can.
The fat on top is important. It seals your broth once it hardens.
Continue filling up your jars. Then carefully get the broth from your bowl where you put your bones and broth.
Dispose of the bones and vegetables.
Once your broth is in the jars, set them on a cooling rack and let them cool some more.
Then put the lids on and put in your refrigerator.
Bone broth prepared this way will last about a week in the refrigerator.
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