How to Make Bone Broth (with Instant Pot Option)

What is Bone Broth?

Broth (also known as stock) is a mineral-rich infusion made by boiling bones of healthy animals with vegetables, herbs and various spices. You would most likely find a large stock pot of broth/stock simmering in the kitchen of most 5-star restaurants. Bone Broth is used for its many culinary uses and unrivaled flavor. However, it is also a powerful health tonic that you can easily add to you or your family’s diet!

Broth is a traditional food that your grandmother likely often made. A lot of societies around the world still consume bone broth regularly because it’s a cheap and highly nutrient dense food.

Besides it’s delicious taste and many culinary uses, broth is an excellent source of minerals – it is known to boost the immune system and improve digestive health. Its high calcium, magnesium, and phosphorus content make it an effective tool for maintaining bone and tooth health. Bone broth supports joints, hair, skin, and nails as well, due to its high collagen content. Bone Broth has also been said to help eliminate cellulite as it supports smooth connective tissue.

It can be made from the bones of beef, bison, lamb, poultry, or fish. Vegetables and spices are often added both for flavor and added nutrients.

Why Drink Bone Broth?

Bone Broth has many benefits, such as how it can improve digestion, allergies, immune health, brain health, and much more.

What isn’t as well known is that broth has been shown to help reduce cellulite by improving connective tissue, increase hair growth/strength, improve digestive issues, and remineralize teeth.

Bone Broth is also helpful to have around when someone in the family gets sick as it can be a soothing and immune boosting drink during, even if the person doesn’t feel like eating.

Broth has very high contents of the amino acids proline and glycine, which are vital for healthy connective tissue (i.e. ligaments, joints, around organs, etc).

Bone Broth Recipe

Prep time: 10 minutes

Cook time: 8 hours

Serving size: 16 cups

Author: Katie Wells

Ingredients:

1. 2 lbs bones *preferably from a healthy source
2. 2 chicken feet (optional)
3. 1 gallon of water
4. 2 tbsp apple cider vinegar
5. 1 onion
6. 2 carrots
7. 2 stalks of celery
8. 1 tbsp salt (optional)
9. 1 tsp peppercorns (optional)
10. Herbs and spices (to taste, optional)
11. 2 cloves garlic (optional)
12. 1 bunch parsley (optional)

Cooking Instructions

1. If you’re using raw bones, especially beef bones, it greatly improves the flavor if roasted in the oven first. Place them in a roasting pan and roast for 30 minutes at 350°F.
2. Place the bones in a large stock pot or the Instant Pot.
3. Pour cool filtered water and the vinegar over the bones. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available.
4. Rough chop and add the onion, carrots, and celery to the pot.
5. Add any salt, pepper, spices, or herbs, if using.

Stove Top:

1. Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until done.
2. During the first few hours of simmering, you’ll need to remove the impurities that float to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon. Throw this part away. I typically check it every 20 minutes for the first 2 hours to remove this. Grass-fed and healthy animals will produce much less of this than conventional animals.
3. Simmer for 8 hours for fish broth, 24 hours for chicken, or 48 hours for beef.
4. During the last 30 minutes, add the garlic and parsley, if using.
5. Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

Instant Pot:

1. Add the garlic and parsley to the pot if using, place the lid on the pot, and set valve to seal.
2. Cook at high pressure for 2 hours, followed by either a quick release or natural pressure release. Either is fine.
3. Let cool slightly, strain, and store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use.

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