Instant Pot Bone Broth

I haven’t bought bone broth in over a decade. Making broth at home is so easy. One of my favorite kitchen appliances is my Instant Pot. I use it more than any other appliance I have. It makes cooking quick and easy when you don’t have a lot of time.

You can use the bones of any animal you have in your deep freeze. I buy organic whole chickens from Costco and my husband hunts wild game like elk and buffalo. You can also use pork and beef bones and liver. If you are vegetarian you can save all your veggie scraps like the ends of chopped onion, carrots, and celery in a freezer bag until you are ready to make broth.

Bone Broth Recipe

• Bones- I cook up a whole chicken de-bone it to make several meals. Once the bones are all clean of meat, I throw them back into the Instant Pot with any remaining broth from cooking the whole chicken. If I’m not making broth right away I let the bones cool and keep them in a freezer bag.
• Take the freezer bag of your reserved vegetable ends, herbs, peels of potatoes and carrots, and anything else yummy for the broth. No waste!
• Place the chicken carcass and any stray bones in the crock pot with the innards. Add the leftover veggie scraps, herbs, and garlic you have on hand.
• Cover the bones and veggies with cold filtered water to the max line on your Instant Pot. Cold allows the flavor and nutrients to be fully extracted from the bones. Add optional sea salt (I use Celtic, Black salt or Himalayan sea salt) and ground pepper.
• For added flavor, nutrients, and color you could put in a few dashes of turmeric.
• Add 1-2 tbsp of apple cider vinegar (I use Braggs or organic from Costco) and allow it to sit for an hour. This allows the minerals to be extracted from the bones.
• After 1 hour, place the lid on your Instant Pot and set it to the broth setting. It will run for a few hours. Let it naturally let down.
• Once it’s cooled a bit, strain chicken stock using a colander, sieve or cheesecloth.

Storing

• Store in recycled canning jars. If you funnel the broth into the jars and seal the canning lids while the broth is still hot, let it sit on your counter until the top makes a popping sound. Your can has sealed and broth will keep longer in the refrigerator. The fat will also create a seal at the top. Place in your refrigerator after it is cool.
• If freezing in glass jars: only fill 3/4 full and freeze with the lid off. Add the lid after frozen.
• Use in soups (like this white bean chicken chili recipe), stews, sauces, and when cooking grains.

If making vegetable broth skip the bone steps and make your broth! Easy breezy. Try this white chicken chili recipe that uses the Instant Pot bone broth. Check out other recipes I enjoy on my Pinterest page.