This Instant Pot bone broth is nutrient-dense and collagen-rich, and it’s incredibly nourishing — plus it gels like a Jell-O jiggler!
It’s made from both chicken and cow bones, and it has a lot of health benefits to boot.
Why Is This Recipe So Delicious?
- It aids in gut healing and increases nutrient absorption, which is especially beneficial if you’re following the Whole30 diet. It also contains a lot of protein and collagen, which helps to keep your hair and skin looking great.
- In a mug, it’s self-care. After-dinner cocktails have been fully replaced with a warm cup of Instant Pot bone broth, which soothes me before bed and makes me feel great in the morning. The health benefits are beneficial to both your body and mind.
- It’s an excellent make-ahead recipe for meal prep and freezer dinners. This dish serves 24 people at 8 ounces each. I keep a week’s worth in a huge jar in the fridge, then freeze the rest in sealed plastic bags on the freezer’s bottom shelf.
- It’s ridiculously simple. No more scooping froth from the top of the stove. Simply toss everything into the Instant Pot and turn it on.
Bones – You can experiment with the kind of bones you use in your bone broth, but marrow bones and gelatinous bones (like feet!) are ideal for getting plenty of gelatin and collagen. Actually, I prefer these to conventional chicken bones.
Sea salt – Himalayan pink salt or Celtic sea salt are excellent choices for this recipe since they contain the trace minerals your body needs and are mineral-reflective. Genuinely nutritious food!
Gelatin — This is more of a by-product than an ingredient, but I couldn’t leave it out! Gelatin is abundant in bone broth, and gelatin is truly wonderful.
It enhances gut health and digestion, protects joints and reduces joint pain, improves sleep quality, boosts mood, improves cognitive capacities, improves skin health, supports heart health, strengthens bones, and makes you feel full. OH. OKAY.
- For this recipe, I use a 6-quart Instant Pot. You can half the quantities or make two batches if you have a smaller one!
- Keep an eye on the time because it is possible to overcook the bone broth. Bone broth that has been overcooked can develop a bitter flavor.
- Before using the chicken feet in this dish, boil them for around 5 minutes to remove any impurities from the skin.
- Although the bones can potentially be used for numerous batches of broth, the amount of nutrients in each batch decreases. To get the most benefits, it’s essential to utilize fresh bones every time.
- This broth thickens and produces a coating of healthful fat on top, effectively sealing it from the elements. The bone broth will stay weeks (if not months) in the fridge if the fat layer is kept intact. Once you break the seal, though, you’ll want to consume your Instant Pot Bone Broth within 4-5 days.
|5 minutes to prepare
3 hours 20 minutes to cook
3 hours and 25 minutes in total
This Instant Pot bone broth is nutrient-dense and collagen-rich, and it’s incredibly nourishing — plus it gels like a Jell-O jiggler! It’s made from both chicken and cow bones, and it has a lot of health benefits to boot.
- 2 ½ pounds of beef marrow bones usually “beef bones” at the store
- 2 ½ pounds necks and/or feet beef or chicken
- 1-2 tablespoons
- black peppercorns a few, to taste
- apple cider vinegar optional
- 1 carrot sliced
- 1 celery stalk sliced
- 2-4 cloves of garlic smashed
- sea salt Himalayan pink salt or Celtic sea salt recommended
- sprigs of fresh rosemary and/or thyme several, to taste
- filtered water
- Instant Pot
- Mesh strainer
Instructions For Bone Broth
- Preheat the oven to 350 degrees F. Marrow bones should be spread out on a baking pan. 20 minutes of roasting Turn the bones carefully over and cook for another 15 minutes. Remove from the oven and set aside to cool.
- Place the roasted bones in the Instant Pot. Pour a small amount of water onto the baking sheet. Remove any browned parts from the bones with a spatula or whisk, then add water, fat, and browned bits to the Instant Pot.
- If using apple cider vinegar, pour it over the necks and feet in the Instant Pot. Allow 30 minutes before continuing with the recipe. If not already in the Instant Pot, add carrot slices, celery, garlic, a few peppercorns, fresh herbs, and lots of sea salt to the necks and feet. Fill pot halfway with filtered water, then secure lid with valve in Sealing position.
- Cook for 180 minutes on manual low pressure, then natural release. Allow to cool to the touch.
- Place a mesh strainer over a large mixing bowl and pour broth through it slowly. Bones and vegetables should be discarded. Pour the broth into tight-fitting glass jars or plastic freezer bags.
- Although soaking the bones in apple cider vinegar aids in the extraction of all nutrients, you may prefer the flavor of the broth without it. I do!
- Set your timer for 120 minutes instead of 180 minutes if you like to cook your broth on high pressure.
- Refrigerate: For up to one week, store in airtight containers or sealed plastic bags.
- Freeze for up to a year in airtight containers or sealed plastic bags (laid flat).
- To reheat refrigerated bone broth, take a cup of the gelatin and cook it over the stove.
This recipe makes about 24 8-ounce servings. The nutritional values indicated are only suggestions and are based on one serving. Depending on the brand and type of ingredients used, macros may vary slightly.
Serving: 8ounces, Calories: 126kcal, Carbohydrates: 1g, Protein: 8g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 54mg, Sodium: 110mg, Potassium: 64mg, Fiber: 1g, Sugar: 1g, Vitamin A: 41IU, Vitamin C: 1mg, Calcium: 12mg, Iron: 1mg