Nutrient dense, super duper healthy, bone broth cooked simply and easily in the instant pot. Healing is only 45 minutes away!
It was an early Christmas gift to myself, a trendy, much talked about instant pot. An easy decision as my $200 All-Clad slow cooker broke a few weeks earlier. I was in the market for a new slow cooker and stumbled upon the instant pot world. Whoa. Instant pot fans are die hard, devout. They love this thing, it is almost as if I've joined a bit of a cult. A food tool cult, probably the only kind you'd ever find me drawn to.
If you have never heard of the instant pot it is essentially a 6 in one or 7 in one (depends on what model you get) tool. It is a slow cooker, pressure cooker, steamer, rice maker, yogurt maker, and more!
Jordan was skeptical. Why do we need a tool that does what the oven or stove top can do?. He continued, and by the way, most of the stuff you've made in the slow cooker would be better on the stove.
Oh, he's such a charmer 🙂
This is the man that happily spent 14 hours last week making 100 layer lasagna, every element 100% from scratch, lasagna noodles included. Not one word in that last sentence is an exaggeration. So basically Jordan is not the ideal avatar for the instant pot cult.
I, on the other hand, do not love spending many many hours in the kitchen. I like finding tools, hacks, that make my cooking life easier.
I will share some of what I learned about this magical tool in future posts but for now let's work on the one recipe that was co-signed by the Virgo-kitchen-snob, Jordan. Bone broth.
Your mom makes the best soup I've ever tasted, he says. Yes, Jordan. She makes it in a pressure cooker. Ok, we can try.
And try we did.
Try and succeed (which is more than the other 3 recipes I've tried so far).
Bone broth is a trendy word, which basically means soup or broth that was cooked with bones. Which basically is ANY beef or chicken stock. Yes. My mom's chicken soup is essentially bone broth. My grandmother's and great aunt's soup were bone broth. It's a humble technique that utilizes typically thrown away bones and simple veggies.
Sadly the trend has caught on and what used to be an inexpensive product is now annoyingly pricey. I used to be able to go to the butcher and get soup bones for pennies on the dollar, now they are a premium item. Bone broth has become so trendy, in fact, you can visit Brodo in NYC where the restaurant Hearth serves up several varieties of bone broth in to-go coffee mugs. Totally hot and fashionable New Yorkers are sipping on bone broth while sauntering through the chic streets of SoHo all for the bargain price of $8/cup.
Or… you can grab any leftover bones or veggies you've saved, pop them in your instant pot and call it a day.
This recipe made about 3 quarts of bone broth which quickly got gobbled up in my house. I am saving up my organic chicken bones to make another batch next week.
Thanks for reading Abra's Kitchen! To see what goodness I'm whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
How to Make Bone Broth in the Instant Pot
- 3 lbs. chicken and/or beef bones I used only chicken
- 2 onions quartered (skin on)
- 1 head garlic cut in half
- 4 carrots cut in thirds
- 4 stalks celery cut in thirds
- 1 bunch flat leaf parsley
- 1 can of whole tomatoes drained
- 1 tbsp black peppercorns
- 3 bay leaves
- 2 tbsp apple cider vinegar
- Water to fill see instructions
- Place all ingredients in instant pot
- Cook on high pressure for 45 minutes, allow pressure to release naturally
- Strain, discard bones and veggies.
- Store in airtight container for up to 5 days in refrigerator or 3 months in freezer. I find mason jars to be the perfect storage container.
Stove Top Method
- If you don't have an instant pot you can easily adjust the recipe for stovetop. The only difference is that it will need to cook longer.
- Follow instructions above, place over medium heat in a large stock pot. Bring to a boil, reduce to a simmer and cook for 4-6 hours or up to 12 hours. The longer you cook it the more nutrients you will leach from the bones and more flavor will develop. Strain and reserve.
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