Bone broth is a flavorful, nutritious broth with many health benefits that can easily be made at home. Not only is it delicious, it’s also very nutritious.
One of my favorite natural elixirs is homemade bone broth. The health benefits of consuming bone broth make it one of the best things you can do for yourself on a daily basis. There are many ailments that bone broth is known to help with, including lowering inflammation and improving digestion.
Making bone broth has become a sort of fad over the past decade. The term “bone broth” really revived the image of plain old “stock” and made it trendy. But regardless of the trend, bone stock has always had the same healthy benefits.
What Are the Health Benefits?
Simmering the bones helps release the dense nutrients from the marrow and the bones themselves, which are rich in vitamins and nutrients, including calcium, magnesium, and phosphorous.
If you use the right bones, they can be filled with collagen, the main component of connective tissue, that helps keep many parts of your body healthy, including bones, skin and organs. It’s this coveted property that has made bone broth a bit of a phenomenon as of late.
The result of this recipe is a flavorful, nutritious broth that is a great addition to soups and stews, or a tasty warm drink, all on its own.
How To Find Bones for Broth
If you’re thinking about adding bone broth to your daily routine, you will need to source bones that are organic and from a trusted source. You can generally pick up bones from any butcher, but be sure they are from an animal that was treated and fed properly.
You can use beef, chicken or pork bones for this recipe. They each give a different flavor to the final product. I will be using beef bones, as they are the easiest for me to find. I get them directly from the free range organic farm where I buy my meat.
Another easy way to source bones for broth is to use chicken carcasses after you’ve consumed the chicken. Make a roast chicken and then use the bones for a broth (organic, free range only).
What Type of Bones
The best beef bones to use are knuckles, joints, feet, and marrow bones. Oxtail and short rib bones are especially good for flavor.
For chicken broth, be sure to use the whole chicken, including the feet. Chicken feet make the broth especially silky and collagen rich.
Tools You Need to Make Bone Broth
There is some equipment involved in making your own bone broth. I like to follow a more lengthy process of roasting the bones before cooking them, which adds a bit more equipment. However, you can get by with just a stock pot and a strainer, if necessary.
Here are the things you’ll need to make this recipe:
- Instant Pot – While you don’t have to pressure cook the bones to make bone broth, this recipe uses an Instant Pot for ease and convenience. It takes a long time to make proper bone broth. If you make it on the stove top, you’ll have to watch the pot simmer for many, many hours. The Instant Pot takes WAY less time to make the same product and you don’t have to stay home and watch it so it doesn’t burn your house down.
- Stock pot – You will need to blanch the bones before roasting them, to remove the gunk and blood from the bones. I use a 6 qt stockpot for this. If you’re making a batch of bone broth that fits into the Instant Pot, then this is a large enough size.
- Baking pan – After blanching the bones, you need to roast them, for additional flavor. With the small amount of bones needed for this recipe, a small baking sheet is large enough for the bones. You can also use a small roasting pan.
- Fine mesh strainer – Once the cooking is complete, you need to strain all the extra bits from the stock, so you have a nice clean, smooth stock, without bits and pieces.
- (Optional) Fat separator – If I’m using the broth right away and don’t have time to cool it, I use this OXO fat separator to remove the fat from the broth. If I have time to cool it, it’s easier just to scrape the hardened layer of fat from the top.
How to Make Bone Broth in the Instant Pot
Step 1: Blanch the bones
Put the bones in a large stockpot and cover with cold water. Bring to a boil and then reduce heat to medium and simmer for 15 minutes. Drain and rinsing the bones.
Step 2: Roast the bones and vegetables
Preheat your oven to 450 degrees F. Place the bones and vegetables on a baking sheet or roasting pan. Roast for 20 minutes, turn them over and roast an additional 20 minutes.
Step 3: Pressure cook the bones
Add the roasted bones and vegetables, along with the bay leaves, vinegar and salt, to the Instant Pot. Fill the pot with water up to the 2/3 mark on the pot. Close the lid and set the valve to seal. Press the Soup/Broth button and set the timer to 2 hours.
Note: It will take 30 mins to come up to pressure and an hour to naturally release pressure, for a total of 3:30.
Step 4: Strain the bones
When the cooking is complete, place a fine mesh strainer over a large bowl and pour the broth through the strainer. Leave the broth to cool to room temperature. Transfer the broth in sealable containers that will fit in your refrigerator.
Step 5: Skim Off the Fat
You will also need to strain off the fat that rises to the top of the broth. I do this by refrigerating the broth overnight, then scraping the hard layer of fat from the surface. You can also use a gravy separator, like this one from OXO, or skim the surface with a spoon.
The broth should be very stiff when cold, like a bowl of jello. This means you successfully released the collagen into the broth.
Step 6: Store the bone broth
You can keep bone broth in the refrigerator for around 5-7 days. If you consume some every day, this recipe should last around that amount of time. If you consume less, you can store small batches in the freezer for later consumption, for up to 3 months in an airtight container.
SERVE & ENJOY
I’ve been drinking bone broth for its health benefits for many years. It’s particularly nice to drink in the winter, when you’re craving hot drinks, but useful all year around.
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Instant Pot Bone Broth
- 2 lbs soup bones
- 1 stalk celery cut into 3" pieces
- 1 medium onion quartered
- 1 large carrot cut into 2" in pieces
- 2 cloves garlic
- 2 quarts water
- 2 tbsp apple cider vinegar
- 2 bay leaves
- 1 tbsp salt
- Put the bones in a large stockpot and cover with cold water. Bring to a boil and then reduce heat to medium and simmer for 15 minutes. Drain and rinsing the bones.
- Preheat your oven to 450 degrees F. Place the bones and vegetables on a baking sheet or roasting pan. Roast for 20 minutes, turn them over and roast an additional 20 minutes.
- Add the roasted bones and vegetables, along with the bay leaves, vinegar and salt, to the Instant Pot. Fill the pot with water up to the 2/3 mark on the pot. Close the lid and set the valve to seal. Press the Soup/Broth button and set the timer to 2 hours.
- Note: It will take 30 mins to come up to pressure and an hour to naturally release pressure, for a total of 3:30.
- When the cooking is complete, place a fine mesh strainer over a large bowl and pour the broth through the strainer. Leave the broth to cool to room temperature. Transfer the broth in sealable containers that will fit in your refrigerator.
- Strain off the fat that rises to the top of the broth. To do this, refrigerate the broth overnight, then scrape the hard layer of fat from the surface. Or use a gravy separator, or skim the surface with a spoon.
- Add salt to your preferred taste.