Instant Pot Bone Broth

This is a basic recipe that you can use to make healing, nourishing bone broth. You can use whatever bones you like. Combining different kinds makes for a more flavor-filled broth. This is a simplified version. Most folks like to roast their bones before simmering in the water, this recipe cuts that step out. If I am using pork bones, I will make the special effort to boil and roast beforehand, as this not only makes for a cleaner broth, but a more tasty one.

You can also add more veggies, like carrots, celery and scallions for a more complex flavor profile. Also have fun adding your favorite herbs and spices, like turmeric and/or ginger to add anti-inflammatory properties. Those particular spices work best with chicken broth, where the more herby spices like, rosemary and sage work better with beef.

Have fun getting creative and coming up with your own special gut-healing soups!

Instant Pot Bone Broth

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 10-15
  • Difficulty: easy
  • Recipe type: Soup

Ingredients:

  • Grass-Fed Beef or Pastured Chicken Bones (2-3 large bone pieces)
  • ¼ C. Apple Cider Vinegar
  • 1 Onion, quartered or rough chop
  • 1½ to 2 T. Celtic Sea Salt or Himalayan Salt
  • ½ tsp. Pepper, ground or ¼ tsp. Whole Pepper Corns
  • 2 Bay Leaves
  • 2 T. Dulse or Kombu Sheet, optional (great for added minerals)
  • 1 T. Gelatin Powder from Great Lakes, Amazon
  • Fill 6 Quart Instant Pot to Max Level with Water

Directions:

  1. Add all ingredients to your Instant Pot and pressure cook for 2 hours.
  2. When complete, let cool, and strain broth through a colander. Throw out bones.
  3. Taste and add more salt or pepper to your liking.
  4. For added health benies, add in fresh garlic to boost it’s healing properties. Be sure to let the garlic sit for 10 mins after crushing or chopping to enhance the beneficial allicin it produces in the oxygenated air.
  5. When cool, skim off saturated fat on the service.
  6. I like to freeze a container for later, then use the rest to make my version of french onion soup, which involves adding 2-3 roasted, sliced thin onions (toss in some mct oil and roast at 425 degrees for 25 mins).
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