Pressure Cooker Instant Pot bone broth is in its nutritional glory at the present.  Bone broth is full of health benefits and easy to make.  Bone broth contains minerals that support the immune system and contains over 19 easy-to-absorb, essential and non-essential amino acids such as glutamine, glycine and proline that provide the building blocks for protein which fuel every cell in our body. Bone broth also contains collagen which has so many healing properties and anti-aging properties it’s hard to just pick a few.  Collagen improves skin elasticity, skin moisture, reduces cellulite and stretch marks.

Collagen also reduces bone degeneration and joint pains by providing a gel-like structure that covers and holds our bones together, allowing us to move without pain. I love this recipe because it is easy and allows you to use any leftover veggies that may be a bit past their prime.  I also love adding turmeric root and ginger to the broth if  on hand.

Supplies

Pressure Cooker/Instant Pot
mesh strainer
cheese cloth or high quality paper towel

Ingredients

  • 1-2 lbs organic bones such as chicken, turkey, beef, bison, lamb etc will work. Ask your local butcher or grocer if you don’t have bones but I love using rotisserie chicken bones and steak bones after we prepare a dinner.
  • 2 cups of organic vegetables that you have on hand such as celery stalks, carrot, onions, garlic, broccoli stems etc.  Organic is best!
  • 1 tsp ginger (fresh or ground) (for reducing nausea and fighting the common cold)
  • 1 tsp turmeric (for anti-inflammatory and antioxidant benefits)
  • 1/2 lemon
  • 10-12 cups filtered water or enough to cover bones- about 1 inch space from top of the slow cooker.
  • 1 tbsp Apple cider vinegar
  • Sea salt (I start w 3 tsp) and pepper to taste

Instructions

  1. 2-3 lbs of roasted chicken bones*
  2. Put bones and vegetables (they do not need to be chopped) into the slow cooker and top with water until just below your max fill line.
  3. Add the salt, pepper, spices, lemon and apple cider vinegar.
  4. My Breville pressure cooker has a “stock” button, which set my pressure to high and my cook time for 110 minutes.  Allow time for pre-heating and naturally depressurizing. Follow your manufacturers instructions.
  5. Turn on warm and let cool for about 30 minutes before ladling into jars
  6. Place strainer over a bowl or directly over jar and ladle broth into strainer to separate bones and vegetables from the liquid.  I sometimes also strain through a paper towel or, even better, a cheese cloth.
  7. While broth is still hot re-season with salt and pepper or get creative and add other spice blends.
  8. Do not store in fridge or freezer until broth cools to room temperature in the jars.
  9. I put mine in small jars so that I can use a little at a time and keep a few on hand in my fridge at all times.  The rest I leave in my freezer as it will keep for several months.  I just pull out small jars from the freezer into the fridge as I run low

 

*Optional (you can roast the bones at 400 degrees F for about 30 minutes before adding to the slow cooker) Roasted bones impart more flavor and help release the marrow and other nutrients from the bones but if you are short on time you can skip this step.  I often use a store bough organic rotisserie chicken.