Easy Bone Broth in the Instant Pot
Yes, you can buy broth from the store, but this recipe is so easy there is no reason not to make it at home. Plus, if you're like us and raise some of your own meat, homemade broth is a great way to stretch all that hard work as far as it will go. This truly is a recipe that makes the most of what you have. It is easy, costs almost nothing, and gives you a nutritious base that you can use in so many recipes.
Homemade Broth
Prep Time: 5 minutes
Cook Time: 8 hours minimum
Yield: 8-16 cups
Ingredients
1 chicken carcass or a few pounds of beef bones
3 tablespoons apple cider vinegar (optional)
water
bay leaf (optional)
veggie scraps (optional)
Instructions
Place bones in the Instant pot. Pour apple cider vinegar over the bones, followed by 8-12 cups of cold water, enough to just barely cover the bones. Too much water will thin the broth, but we want that gelation!
Allow to sit for 30 minutes.
Add the bay leaf and veggie scraps.
Put the lid on the Instant Pot and select MANUAL, then hit PRESSURE so that it is set to low pressure. Adjust the time to read 240 minutes. Ensure the vent is in position to seal.
Let it cook away!
Once it is done cooking, repeat the 240 minutes. If it sits on low before you're able to start it again, no worries! A longer cook time with broth is not a bad thing.
After the second cycle, release the pressure and take off the lid. Alternatively, you can Allow to cool for a few minutes. You can also just let it release naturally and let it sit on warm until you are able to get to it.
Ladle through a strainer into glass jars to keep in the fridge. I try to use my broth up within a week.
Recipe Notes:
The apple cider vinegar is optional, but the acidity and enzymes help break down the bones, which allows more of the vitamins and minerals to be pulled into the broth. The enzymes cannot withstand the heat, so allowing the rest period before heating gives time for them to do their work.
Bone broth can be used for more than just soups and stews! Cook your rice in it, use it to make your own cream of chicken soups, and use it as a cooking liquid for meat.
I like to freeze broth in a silicon muffin pan and then pop them into a freezer bag. They make the perfect size to add to a pan for a sauce or gravy.
Where is the salt? I like to add my salt later as I am using broth in a recipe, rather than when I am cooking a big batch of it Since I will be using it in so many different dishes, I like to control the saltiness based on the individual recipe. The same goes for herbs and seasonings- I just prefer to adjust the flavors later as I am using it in a meal.
You can also slow cook the broth or simmer it on the stove top. Just know it will take several hours to get the all the goodness out of the bones and into the broth.