Instant Pot bone broth tastes rich and delicious and can be used in any recipe that calls for stock or broth or sip warm just as it is. Bone broth is a versatile recipe can be used to make chicken, turkey, beef or pork stock.
Instant Pot Bone Broth
While I have always relied on my slow cooker turkey stock recipe for the most delicious broth.
Sometimes waiting all day for a good thing isn’t in the cards, which is why I started making a quick bone broth using a pressure cooker.
During the holiday season I tend to make a lot of broth. From Thanksgiving through the new year our oven is constantly on. I don’t like to waste any thing, including the bones from beef, pork, chicken or turkey!
Should The Bones Be Roasted Prior to Making the Broth?
Although it’s not necessary to roast the bones in advance, consider roasting if the following applies:
- The bones lack meat or skin
Bones without any meat can produce a sour flavor or not much flavor at all. Just like roasting vegetable, roasting bones adds robust favor.
Meatless and skinless bones will still be full of nutrients, although the broth will need to be adjusted with more spices for a tastier flavor.
How To Roast Bones For Homemade Broth
Place the bones (and vegetables like carrots and celery if you would like) on a baking sheet. Roast for 20 minutes at 450°.
Which Cooking Method is Healthier? Instant Pot or Slow Cooked?
Both methods will produce nutrient dense broth in place of purchased pre-made stock.
You may think that using a pressure cooker will yield a tasty broth in 30 minutes or less.
While the actually cooking time is speedier in an Instant Pot, remember that it takes time for the pressure to build up.
Both cooking methods will produce a delicious and nutritious broth!
How Long Should Bone Broth Cook in a Pressure Cooker?
For the most nutritious stock you want to cook the bones until the cartilage and tendons dissolve and the bones are falling apart.
Cooking Time Guidelines For Bone Broth
- Chicken – 1 hour on high pressure if using whole chicken with bones, some meat and skin
- Beef or Pork – 2 hours on high pressure if using bones with meat
- Chicken, Beef, Pork Bones only – 4 hours on high pressure
Should Instant Pot Bone Broth Be Made On Low or High Pressure?
I use the high pressure mode when making broth. It’s perfectly acceptable to use the low pressure. Just know that it will take double the time in low pressure mode, similar to a slow cooker (6 to 8 hours).
How To Make Instant Pot Bone Broth That Gels
The jello-type gelatin occurs once the stock has cooled, and thins out once it is heated. The gel is the collagen and minerals that are collected from the bones.
To ensure you get the most nutrients and that gel keep in mind the following:
- The more thick robust bones, the more gelatin.
- The quality of the bones make a difference. Use grass fed and organic.
- Don’t over dilute the bones with water. About an inch under the bones is plenty of water to make broth.
- Chicken feet are full of collagen, minerals and vitamins. If you can add them to your chicken broth, do!
How To Store Prepared Bone Broth
Although I always seem to use my broth right away, once it’s cooled homemade broth can be stored in the refrigerator for up to 5 days.
To always have homemade broth on hand, freeze cooled broth in 1 quart freezer safe containers for up to 6 months.
- 3- 4 pounds of bones, including skin if there is any left
- cold water
- 1/4 cup apple cider vinegar
- 1 onion, diced
- 2 bay leafs
- 4 sprigs fresh thyme
- 2 stalks celery, diced
- salt and pepper to taste
- If roasting bones roast at 450 degrees for 20 minutes.
- Place bones in pressure cooker
- Add 4 cups of water enough to cover most of the bones
- Add apple cider, bay leaves, thyme and celery
- Place lit on pressure cooker and ensure vent is locked
- On high pressure cook until desired time 1 hour up to 4 hours). See below recommendation.
- Let the pressure naturally release
- Remove large bones
- Add salt and pepper to taste
- Strain broth into mason jars
- Cool before refrigerating or use right away
Cooking time recommendations:
- Chicken - 1 hour on high pressure if using whole chicken with bones, some meat and skin
- Beef or Pork - 2 hours on high pressure if using bones with meat
- Chicken, Beef, Pork Bones only - 4 hours on high pressure
Serving Size:1/2 cup
Amount Per Serving: Calories: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 16mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
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