Kitchen DIY & Photo Tutorial:
How to make Instant Pot Bone Broth (Healthy + Economical)
This post is a continuation of How to Make a Whole Chicken in an Instant Pot
Have you made a whole chicken in your Instant Pot yet? If not, you’re missing out. It’s by far the easiest and most economical way to get a big pile of tender, fall-off-the-bone protein you’ll ever make. And it’s so juicy and delicious.
Wait… you don’t have an Instant Pot yet?! You really need one of these! They’re amazing and they’ve totally changed my real food life in the kitchen. I use it almost daily. It’s truly been one of the best investments I’ve ever made.
Join the bone broth craze
If you’re not already making bone broth in your Instant Pot now is the time to get on the bone broth bus. It’s easy, economical and healthy.
New to the world of bone broth? Read more about the benefits of bone broth in this post.
Broth has become a staple in our household, appearing in soups and stews on a weekly basis. I also use it for mashing potatoes (in place of milk or the cooking water), to steam vegetables, preparing rice (subbing broth for water) and I sip it from a mug when I want a little ‘something’ but I know I don’t need a meal or a snack. It’s great for breaking my cravings and it’s one of my go-to home remedies for colds and stomach bugs.
Here’s how I make Instant Pot Bone Both:
If you’ve just made the Instant Pot Whole Chicken recipe, then place the bones, skin, cartilage and other ‘bits’ from the chicken along with any innards (gizzard, heart, liver, etc.) that may have come with your chicken – they’re usually stuffed inside the cavity in a small paper bag – into the Instant Pot. You should still have a few cups of cooking liquid the herbs left in the pot from cooking the chicken.
If you’re starting from just bones (either a rotisserie chicken or leftover bones you’ve been collecting in a bag in the freezer), place those in the bottom of the Instant Pot. No need to thaw them, just put them in there.
If you’ve also been collecting vegetable trimmings (like the bottoms of onions or celery, mushroom stems, ends or peels of carrots or parsnips, and the sad little ribs of celery that are too small to hold any nut butter for your Ants on a Log, then throw those in there too). I keep all of that stuff – plus fresh herbs that are about to go downhill before I can get to them – in a plastic bag in the freezer along with any bones I collect as the week goes on).
To the pot, add the vegetables, aromatics (that’s fancy talk for garlic and onions), bay leaf, any herbs you want to use – I use sage, rosemary, thyme and parsley if I’ve go it on hand – then a glug of apple cider vinegar and a few peppercorns.
Don’t worry, there’s a full recipe coming so you’ll know exactly how much I add of each thing. Though you can totally wing it and use what you have and it will still be fabulous.
Then cover everything with water (about 4-5 cups depending on how many bones you used), lock the lid in place and cook for 120 minutes on high pressure.
Once the timer sounds, allow 20-30 minutes for the pressure inside the pot to naturally release before flipping the vent value to ‘Venting’ to release any residual pressure.
Viola! You’ve just made broth! Remove the insert and allow the broth to cool enough so that you can taste it without burning your tongue. Add sea salt to taste or leave it unsalted for use in recipes and as a cooking liquid for potatoes, vegetables or rice.
Strain the broth into a large bowl with pouring spout (I use this bowl and this strainer) to separate the liquid from the solids. Transfer broth to glass jars with lids – leaving the lids off until the broth has cooled enough to be refrigerated – usually 1 1/2 – 2 hours depending on the temperature of your kitchen.
Broth can be kept in the fridge for up to 5 days. Freeze or pressure can for longer storage.
If you’re a broth sipper like me or you want smaller quantities or broth that thaws faster, freeze broth in silicone muffin cups or ice cube trays. The store the frozen broth blocks in a zip-top bag or other lidded container in your freezer.
- Bones from 1 3-4lb. chicken
- 2 medium carrots, scrubbed and cut in half
- 1 medium parsnip, scrubbed and into large chunks (may substitute more carrots, if desired)
- 3 celery ribs (or ends and leaves to equal 1 cup)
- 1 large yellow onion, quartered with skin and root end in tact
- 6 cloves of garlic, lightly smashed
- 1 bay leaf
- 8-10 peppercorns
- Handful of fresh herbs (sage, rosemary, thyme and/or parsley; optional)
- 1 Tbsp. apple cider vinegar
- Sea salt to taste
- Place bones, vegetables, aromatics, peppercorns, herbs (if using or leftover from your Whole Chicken) and vinegar into the pot of the Instant Pot.
- Add enough water to just cover the bones and vegetables in the pot.
- Wipe rim of insert dry with a towel. Place lid on Instant Pot and lock into place.
- Flip vent valve to 'Sealing'.
- Select 'Manual' setting and adjust time to 120 minutes.
- When cooking is done, allow pressure to release naturally (20-20 minutes).
- Release any residual pressure using the vent valve before removing the lid.
- Allow broth to cool before staining into jars for storage.
What’s your favorite way to use bone broth? Share in the comments below!
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