Do you have an Instant Pot? You might be asking what that is… it’s an electric pressure cooker that has become fairly popular this past few years.
(If you don’t have one, you can pick one up on Amazon by heading here).
The Instant Pot cooks similar to that of a pressure cooker on the stovetop, except that it’s easier – you can walk away from your food and not have to worry about it blowing up. It makes some of the most tender, flavorful meat, as well as your basic rice, eggs, soups, desserts & more.
When I first heard about this pot, I’ll admit that I was all in – it didn’t take me twice to realize I needed this appliance.
Since that day, I have used it every day, sometimes several times each day. In fact, since I picked up the Instant Pot in December of 2015, I haven’t used my slow cooker or other pressure cooker – not even once.
What’s so Great About Bone Broth?
Bone Broth is a wonderful traditional food that is a base of cooking in many cultures. The gelatin is great for helping to soothe the gut and joints as well as build stronger nails and hair.
Making bone broth in the Instant Pot is terribly easy – you have your bones as the base, then water, and apple cider vinegar as the acid to help break down the bones. Combine with your veggies/spices – what you use is completely up to you.
I love to use my odds and ends and throw them in the pot – but you aren’t restricted to defined things.
You can use any whole roasted chicken, but I feel better about picking up pastured chickens that are supplemented with organic feed (no soy)….. the cost runs more, but the chicken and broth have an amazing flavor that can’t be matched.
I save the bones from my whole roasted chickens in my freezer – then when I have enough I make a batch of bone broth.
- Bones from 1 or 2 roasted chickens
- 2 bay leaves
- Splash of apple cider vinegar
- veggies & spices (your choice - carrots, leeks, onion ends, etc.)
- Put the chicken bones, veggies, bay leaves, and apple cider vinegar in the Instant Pot.
- Fill pot with water until 2/3 full.
- Put the lid on the Instant Pot and close the valve.
- Set the pot to Soup, and make the time 90 minutes (or, as many as 119 minutes).
- Let the pressure release naturally.
- Let the insert cool, and strain the broth and pour into quart size mason jars.
- Refrigerate your broth.