First Instant Pot recipe here on Robust Recipes!!!! Happy dance! But don’t worry there are directions in the notes for a slow cooker version too!
Have you guys heard about bone broth? It’s all the rage in the health food world – move over kale. JK kale, I still love you!
Half of you are probably like…umm bone broth is broth for soup, right? The other half of you are probably like umm….YAAASSS GIVE ME ALL THE BONE BROTH!!!
No, I’m not talking about bone broth for soup. Although, yes you could use this bone broth to make soup if you want – I’m really talking about rich, nutrient dense, collagen filled bone broth that is usually simmered on the stove top for at least 24 hours – thanks to the instant pot bone broth can be yours in only 2 hours!!! Bone broth that you sip away at in a hot mug all winter long. It’s like a warm blanket. Think chicken noodle soup, only more flavorful…and without the chicken and other stuff.
If you haven’t tried sipping on bone broth before, I understand that it sounds strange. My first sip was filled with doubt and nervousness that I would instantly spit it out of my mouth, but I fell head over heals. It’s salty, rich in chicken or beef or turkey flavors, and so so unbelievably comforting and soothing.
I first tried bone broth about a year ago when I was sick with a really bad cold. I had heard about drinking bone broth but had never really thought much of it..one thing I had heard is that it can boost your immune system due to it’s concentration of minerals – there is a reason we eat chicken noodle soup when we’re sick. I remember instantly feeling a lot better, no I wasn’t all of a suddon cured of my cold but I did feel a good boost in energy and clarity that lasted for an hour or two. I was feeling so bad that anything that made me feel at all better was a blessing.
My only complaint about store bought bone broth is that it’s SO EXPENSIVE to buy. Like $10 for 4 servings…when I’m sick I want all 4 servings in one day! It’s no wonder why bone broth is so expensive to buy, it has to be simmered for 24 hours to get that really nutrient rich, collagen filled broth.
Then I got the Instant pot, one of the trendiest gadgets in the foodie world. The instant pot is wonderful, you can cook soups in 30 minutes and chicken in 15! And bone broth in 2 hours that normally takes 24 hours to make!! The impossible just became the possible. AND you don’t need to check on it every 20 minutes to make sure it’s not bubbling over. Set it and forget it!
My wallet and my health are saved!
Okay, but what is bone broth exactly?
Broth essentially is bones cooked in water with a few flavorings such as onions, celery, pepper, garlic etc. That’s what makes our chicken soups taste so good.
Take it one step further by adding in even more bones and specifically bones that contain a lot of collagen (turkey/chicken necks, chicken feet, knuckles, and other joints – I know sounds a little gross but it’s really cool how it works). Cook the broth down longer to extract all of that collagen, minerals, calcium, and protein and you’ve got an extra rich tasting and nutrient dense bone broth on your hands.
And just trust me, it tastes divine! The most comforting drink ever!
You can make beef broth, turkey broth, or chicken broth or a combo of any of them. So far I have made chicken and turkey bone broth. I discuss where you can get your hands on bones in the notes of the recipe below. In some cases it’s as easy as saving up bones from your own cooking and freezing them until you’re ready to make bone broth!
Health benefits of bone broth:
- protects your joints: The collagen in the bone broth helps to maintain healthy joints (read more about the benefits of collagen in this post).
- younger looking skin and hair: Again, due to the collagen it helps to firm your skin and strengthen your hair.
- Boost your immune system: tons of minerals = healthy immune system
- Increase bone strength: bone broth can contain phosphorus, magnesium, and calcium which help to strengthen bones.
- Sleep better: glycine found in bone broth may help encourage sleep.
- Recover muscles: Bone broth contains amino acids which help recover muscles after a work out.
And this is just to name a few of the health benefits associated with consuming bone broth. (Nutrition facts came from Shape).
Give me a cup of bone broth RN please!!!
How to use bone broth:
- The obvious, make soup: You can use bone broth to make a rich, hearty nutritious soup. I suggest making a broth based soup such as my slow cooker chicken and wild rice soup or a chicken noodle soup to let the flavor of the broth really shine
- Cook your grains in it: Make really flavorful rice, quinoa, millet, buckwheat…you name it! Yum!
- Sip on it from a mug: My personal fave way to enjoy bone broth is by adding 1 garlic clove, minced (for immunity and a flavor boost), a good dose of sea salt (salt is needed to bring out the flavors), and sometimes a pinch of cayenne pepper. Cayenne pepper is also great for the immune system and metabolism, plus I love the kick it adds – then I curl up under a blanket and sip away. I like to enjoy it any time of day but especially in the evening, right after dinner. If I’m sick or feeling run down I drink a cup several times a day!
I hope you enjoy this healing instant pot bone broth as much as I do. It’s truly become one of my favorite drinks to enjoy during the winter. Thank you instant pot or even the slow cooker for making bone broth happen in my kitchen!!! How amazing is food and cooking these days?! So cool!
- 1 to 2 pounds of chicken, turkey, or beef bones* (organic and free range when possible)
- 2 tablespoons apple cider vinegar**
- 1 teaspoon salt
- 1 onion, peeled and roughly chopped
- 1 carrot, roughly chopped
- 2 celery stalks, roughly chopped (or use leftover celery tops)
- 4 cloves garlic
- 1 teaspoon peppercorns
- 1 to 2 bay leaves
- A few sprigs of parsley (other herbs could be thyme or rosemary for a different flavor)
- 4 to 6 cups filtered water
- Prepare: To a 6 quart instant pot/pressure cooker (or larger) add all of the ingredients. Fill with the water so that it barely covers the bones - the bones will sort of melt into the liquid as it cooks (the less water you use the richer in flavor the broth will be).
- Set Instant pot: Lock the lid onto your instant pot. Set the valve to sealing. Press the soup button and add 2 hours to the time. Once done use a quick release. Allow the broth to cool enough to handle.
- Strain: Remove the large bones and discard. Pour the broth through a fine mesh siv to get any other small bones/veggies, discard. Allow the broth to mostly cool and then cover and place in the fridge for 6 hours.
- Scoop off fat: Once the broth has fully chilled any fat in the broth will solidify on the surface. Use a spoon to skim it off and discard. Transfer the broth to jars or other containers. Keep in the fridge for up to 1 week or freeze for up to 6 months. Note: it may continue to get a little more gelatinous as it chills for another 24 hours.
- How to use: Of course you can use your broth to make soups, cook your grains in, or anything else you normally would use broth for. Keep in mind that when making a soup using this the broth will be a very rich, strong flavor. IMO a brothy soup such as chicken noodle or my slow cooker chicken and wild rice soup, would be best to allow the flavor of the broth to shine. My favorite way to enjoy this rich, nutritious broth is to heat it up in a mug along with 1 garlic clove, micro planed, a good amount of salt to taste and sometimes a pinch of cayenne pepper. I sip it straight from the mug. Super comforting and healthy. Great during the winter or whenever you're sick or under the weather.
Other parts to consider adding in for nutrition and extra collagen, if you can get your hands on them: chicken feet (I know, kind of gross, but apparently they have a lot of collagen in them). Knuckles, and neck bones help too. I had the best results when I had a turkey neck bone!
**Apple cider vinegar and the salt help to pull the minerals and nutrients out of the bones. The vinegar boils off, you won't taste it all, so don't skip this ingredient :).
For the remainder of the veggies: Use what you have on hand or prefer. What you use will change the flavor of the broth. I think the necessities are the onion, garlic, celery, and peppercorns
Slow cooker instructions: Follow the same instructions for the instant pot. Cook on low for 12 to 48 hours. Add more water if needed, the water will reduce unlike when using the Instant pot.
Resources and recipe adapted from The Kitchen
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