Bone broth has been something I’ve wanted to make for years. The health benefits are amazing, but I didn’t want to cook it for 48 hours, which is the typical time for bone broth. That was until I heard about an Instant Pot. I’ve had my eye on the Instant Pot and finally bought one. I’ll do another post on the Instant Pot, but for now I’ll just tell you that it is worth the price!!! It makes bone broth in 2 hours!!
So what’s the big deal about bone broth? Long before boneless chicken breasts and filets, our grandparents would buy or even raise their own meat. They would use every part of the animal and make rich broths or stocks with the bones. Broths are used in every culture, but in America it has become easier to buy chicken broth in a carton or can. (I do it, too, so I’m not judging!) Most store-bought broths today are not “real” food. They use bouillon cubes and chicken “flavors” to make the broth. Most of them even have MSG.
What are the benefits of bone broth? Homemade bone broth contains minerals in forms that your body can easily absorb: calcium, magnesium, phosphorus, silicon and sulphur. Bone broth helps to heal leaky gut. The gelatin protects and heals the lining of the digestive tract. It will also help with inflammation and joint function. Plus it will boost your immune system. Remember when chicken soup would help you when you were sick? It was because of the homemade broth! If you know someone with an auto-immune disease, bone broths are a must!!
There are several wonderful recipes for bone broth, but I’ll share with you what I’ve done.
- 3 lbs of bones (I’ve only used chicken so far, but I will eventually do beef)
- 1 tsp sea salt
- 1 TBSP apple cider vinegar
- 1/2 medium onion
- small garlic
- carrot (cut into small pieces-about 3 inches)
- celery (cut into small pieces-about 3 inches)
- 2-3 chicken feet (optional, but makes the broth more gelatinous)
Directions for an Instant Pot:
- Put all the bones in the pot. Cover with water (keep it 1-3 inches below the fill line.) Less water makes a more gelatinous broth.
- Make sure the lid is locked in place and the “pressure knob” is in the right spot. You will want it in the “sealing” position.
- Press the manual button and increase the + to 120 minutes, which is the maximum cooking time.
- When the cooking is finished, the broth will stay warm for up to 10 hours. When you are ready, the pot can depressurize naturally or you can do it manually. To doit manually, turn it to the “venting” position.
- Pour the broth through a mesh strainer. I throw away the bones, but you can reuse them a few times as long as you add new bones each time.
- After the broth is strained, I transfer to mason jars. Let cool for 1 hour before storing in the refrigerator.
I’ve used the broth to make quick soups for lunch. Typically, I saute a few slices of onion, mushrooms and kale and drop it in the broth for soup. Tristyn and I LOVE it.
I’ll also drink it in the morning by itself. I’m not one to just drink broth, but it was absolutely delicious and very soothing!!
Do you make bone broths? I’d love to hear how you make yours.