Instant Pot Bone Broth
Ingredients:
2 chicken carcases (or 4 lbs of bones)
2-4 stalks celery roughly chopped
2-4 large carrots roughly chopped
3 cloves garlic
1 onion quartered (not peeled)
1-2 TBS apple cider vinegar
Fresh herbs (parsley, thyme, rosemary, sage)
Salt
Some whole peppercorns
enough water to cover carcasses (around 12 cups)
2 bay leaves
Add everything to the instant pot and cook on high pressure for 2 hours (alternatively, you can add the bones, water, and vinegar and let sit for 30-60 minutes before adding all the other ingredients. It may help pull out some of the minerals and nutrients). May naturally release or not. Strain out solids and discard and store liquid in glass. Do not put hot broth in the fridge or freezer as it can increase the temperature of the fridge and make food unsafe. Cool down by adding ice cubes from filtered water until cool enough to refrigerate.
Freeze until ready to use. Good in fridge for 3-4 days.
If using beef bones roast in oven for 40-60 minutes at 400 degrees F. Turn half way through. Do not skip roasting.
Chicken feet are particularly good sources of collagen and nutrients. Only use feet from organic, pastured chickens.
My favorite way to eat this is to sauté 2-3 veggies (zucchini, squash, sweet potato, carrot, onions, celery, braising greens, etc) and then add the broth. Add another fat like butter or coconut milk and then the seasonings. I like adding turmeric, ginger, black pepper, salt, and garlic. Also good with noodles, spaghetti squash, or kelp noodles. SO good!
Ingredients:
2 chicken carcases (or 4 lbs of bones)
2-4 stalks celery roughly chopped
2-4 large carrots roughly chopped
3 cloves garlic
1 onion quartered (not peeled)
1-2 TBS apple cider vinegar
Fresh herbs (parsley, thyme, rosemary, sage)
Salt
Some whole peppercorns
enough water to cover carcasses (around 12 cups)
2 bay leaves
Add everything to the instant pot and cook on high pressure for 2 hours (alternatively, you can add the bones, water, and vinegar and let sit for 30-60 minutes before adding all the other ingredients. It may help pull out some of the minerals and nutrients). May naturally release or not. Strain out solids and discard and store liquid in glass. Do not put hot broth in the fridge or freezer as it can increase the temperature of the fridge and make food unsafe. Cool down by adding ice cubes from filtered water until cool enough to refrigerate.
Freeze until ready to use. Good in fridge for 3-4 days.
If using beef bones roast in oven for 40-60 minutes at 400 degrees F. Turn half way through. Do not skip roasting.
Chicken feet are particularly good sources of collagen and nutrients. Only use feet from organic, pastured chickens.
My favorite way to eat this is to sauté 2-3 veggies (zucchini, squash, sweet potato, carrot, onions, celery, braising greens, etc) and then add the broth. Add another fat like butter or coconut milk and then the seasonings. I like adding turmeric, ginger, black pepper, salt, and garlic. Also good with noodles, spaghetti squash, or kelp noodles. SO good!
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