If you are still buying any kind of store-bought broth or stock – STOP IT!! Just STOP IT!! Why are you sabotaging your recipes? Anytime you cook with broth, consider this: The broth is the FOUNDATION of your dish. Why would you build a fabulous dish on a weak foundation?
Well, this is your lucky day. Gone are the days of 36 hour slow-cooker bone broth. You can have gut-healing bone broth in 90 minutes using The Instant Pot. Yep…a measly hour and a half for that OMG good bone broth that will set up a Michelin Star worthy base for any recipe. Got gut issues? Pour yourself a cup of bone broth…studies have shown that bone broth helps protect and heal leaky gut.
This recipe becomes even EASIER if you do the weekly prep (read my weekly prep here). You’ll have bones and vegetables in your freezer already from my Best Roasted Chicken Ever recipe. Otherwise, you’ll need to procure some vegetables and some chicken carcasses. The best parts to get the benefits from the collagen are the back, neck, and feet if you can score some!
Here’s my bag from the freezer. There are 2 chicken carcasses and all the trimmings from vegetables that I have used during the week. I do a lot of veggie eating, and..since I paid a bit more to get organic vegetables, you best believe I’m not throwing anything away! I save all the trimmings; carrot ends and tips, onion ends, celery trimmings, zucchini trimmings. I even put the stem end of peppers in there too. If by chance I don’t have enough vegetable trimmings in there, then, I’ll chop up some fresh veggies to use.
Let me stress the importance of using organic ingredients in this recipe (and 100% grass fed and finished when using beef bones). You are concentrating the ingredients and who wants to concentrate pesticides, hormones or anti-biotics? Please, please, please…find your way to the organic section for this.
Start with the seasonings. There’s really no measurements or set recipe for which seasonings to use. I just use what I like: basil, thyme, red pepper flakes, parsley, oregano, salt and pepper. Sometimes I’ll throw in some healing turmeric, some harissa, paprika… whatever tickles me at the moment.
Add in your bones and vegetables and about 8 cups of filtered water. Make sure not to go past the max fill line of the Instant Pot with the ingredients.
So, I’ll admit…that’s not a pretty picture, but it still strangely excites me because I know what it’s going to become. Insert happy dance here!!!
Lock and seal the lid, press the “Manual” button and using the “-” or “+” buttons, time it up for 90 minutes. Then go away. Perfect time to peruse the rest of my website to find all the delicious recipes using homemade bone broth!!
Once the time is up, using a slotted spoon, scoop out as much of the solids as you can and throw away. At this point, I’m not gonna lie, it smells so good that yes, I have been known to pick some of the meat out and taste it. Nothing you’d want to serve, but I was curious! Go ahead…you know you wanna.
It doesn’t make a difference if you let the Instant Pot naturally release its pressure or if you use the quick release venting.
So now I pull out my 8 cup (2 quart) measuring cup and my unbleached 100% cotton cheesecloth and mesh strainer. Very carefully pour the bone broth through the cheesecloth/strainer/measuring cup set up as pictured. You can use a large bowl as I did the first couple of times, but…I learned the hard way…pouring the broth into your storage jars from a bowl with no pour spout is foolish! You will lose/spill a lot of that liquid gold!
Once the measuring cup is full, then carefully pour that into your storage jars.
Refrigerate and rest assured in the knowledge that you’ll no longer foolishly fling your hard earned money at store-bought broth. That alone should improve your sleeplessness at night.
Speaking of sleeplessness, several studies have shown that the glycine in bone broth has helped people to sleep better and improve their memory (read about the benefits of glycine here). So pour yourself a hot cup and rejoice in the anticipation of possibly remembering everything ever and sleeping soundly each night until your alarm jars you back into reality.
For you Pinterest Pinners out there:
Equipment I Use in my Kitchen:
- Instant Pot
- Instant Pot Clear Lid
- 100% cotton unbleached cheesecloth
- Storage Jars with air tight lid
- 8 cup (2 quart) measuring cup
- Mesh Strainer
- 2 ORGANIC chicken carcasses (bones), (1 - 2 lbs)
- 8 cups filtered water
- 3 carrots, cut into 3" rounds
- 3 stalks celery cut into 3" pieces
- 1 large onion quartered
- 3 cloves garlic, left whole
Mix and Match your Seasonings according to your tastes -
- 2 tsp dried thyme
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp dried parsley
- 1 tsp salt
- 1 tsp pepper
- 1 tsp crushed red pepper flakes
- 1 tsp tumeric
- Place all ingredients into your Instant Pot.
- Place lid on, lock it and make sure the knob on lid is turned to "Sealing".
- Press the "Manual" Button. Make sure "High Pressure" is lit. Adjust the countdown timer to 90 minutes using the "-" or "+" buttons.
- After countdown time is done, you can either quick release the pressure by turning the knob on the lid to "Venting" or you can let the Instant Pot release the pressure naturally.
- Using a slotted spoon, remove the cooked ingredients. Strain the broth through a very fine mesh cheesecloth.
- Pour strained broth into storage jars and refrigerate.