I have been wanting to attempt making my own bone broth for a while now. I don’t know why, but the idea of it has always made me nervous. Perhaps it was the “ick” factor of boiling a batch of bones, or the potential that I would do something wrong and poison my family. Gulp!
Why bone broth? Well, bone broth can easily be used in recipes calling for water or broth like soups, stews, even to cook your quinoa or rice in to give it extra flavour and health benefits. You can also drink it straight up from a mug – like I’ll be doing with this tasty concoction!
The health benefits of bone broth come from the vitamins, minerals, gelatin and collagen leached out of the bones during the cooking process. The collagen and gelatin support and protect your joints, connective tissues, bones, ligaments, skin, hair and nails. It also supports a healthy gut, immune system and metabolism. Magic elixir right here ❤
I have read loads of reviews and blogs on how to make bone broth in the instant pot – it’s way less time consuming, and supposedly fool proof. Lucky for me I had been keeping a Hawk Eye on the Instant Pot, and managed to snag a great deal on the 8 quart version during the crazy Black Friday sales in November. Cha Ching!
Ready to take the plunge in to the bone boiling game, I wrangled up my ingredients and got to work.
I set my beautiful new oven to 425 degrees F (more on the lovely new oven later), put some parchment on a baking sheet and oiled up those bones. Sprinkle of salt & pepper, and in the oven for about 45 minutes. Flip the bones around about half way through.
These gorgeous charred bones with soft marrow were the result. Gorgeous! (I probably should have placed my veggies on the tray with the bones and roasted them too. Hindsight, I’ll do that next time to enhance the flavour).
Next I placed the bones with the drippings in the Instant Pot with a few carrots, celery stalks, a halved onion, few cloves of garlic, a couple of bay leaves and a splash of apple cider vinegar. Added enough water to cover the bones by an inch. I set the Instant Pot to “Broth” mode for 2 hours. Then I let it depressurize naturally.
Finally, I let it cool enough to handle, strained the solids out and jarred the broth. Amazing! I did it! (Happy Dance).
I sipped a cup of the good stuff straight away, then put the rest in the freezer to use later. Victory my friends! Let me know, have you ever attempted bone broth? It’s not so scary after all…
Bone Broth (a loose recipe)
You will need:
A bunch of bones (beef, chicken, pig… you pick)
A few carrots and celery stalks (scrubbed, you don’t need to peel)
A few cloves of garlic
Two onions, halved
A few bay leaves
A couple tablespoons of apple cider vinegar (the good stuff you have to refrigerate)
Olive oil, salt and pepper
- Toss the bones in olive oil, salt and pepper. Place on a parchment lined baking sheet and roast in a 425 degree F oven for about 45 minutes. Flip the bones around halfway through.
- Put everything in the instant pot, fill with enough water to cover the bones by about an inch.
- Cook on “Broth” mode for 2 hours with the vent set to seal. Let it depressurize naturally.
- Let it cool enough to handle, then strain the solids and pour the broth into jars. Drink it straight up, add it to recipes, enjoy!