Instant Pot Bone Broth
Total Time: 30 Minutes active 3.5 hours inactive
Servings: 10-12 cups
Have you joined the bone broth craze yet? It’s easy to make, inexpensive, and has numerous health benefits. This nourishing bone broth is enriched with chicken feet and chicken and beef bones. The rich, thick broth is high in protein, minerals, and collagen giving it healing properties. The gel-like consistency with the turmeric and ginger can help improve gut health and digestion. If you’re not already making this thick, rich, golden, and gelatinous bone broth in your Instant Pot, now is the time to hop on the bone broth train.
Ingredients
2 lbs beef bones, preferably with the marrow
2.5 lbs chicken backs
5 or 6 chicken feet
1/4 cup of dry white wine or 2 Tbsp apple cider vinegar
1 whole onion, unpeeled cut into quarters
1 carrot roughly sliced
1 parsnip roughly sliced
2 stalks of celery roughly sliced
5 garlic cloves, unpeeled lightly smashed
1” nub of fresh turmeric root roughly chopped
2” nub of fresh ginger root lightly smashed and roughly chopped
1/4 tsp whole black peppercorns
Pink Himalayan salt to taste (1/8-1/4 cup)
Choice of several sprigs of fresh rosemary, sage, and/or thyme
Spring or filtered water
1/2 a bunch of fresh parsley
Directions
Soak the beef marrow bones in cold water for about 30 minutes to draw out the impurities. Rinse the bones thoroughly and pat dry with some paper towels.
Preheat oven to 400º F. Spread marrow bones out on a rimmed cooking sheet and roast 20 minutes. Remove from the oven and transfer the beef bones in the liner bowl of your Instant Pot.
Pour the white wine ( or apple cider vinegar) followed by 1 cup of filtered water onto the cooking sheet to deglaze it. Use a rubber spatula loosen the browned bits leftover from the bones. Pour the liquid and everything into the Instant Pot.
Let everything hang out for about 30 minutes while you prep the vegetables (The acid and water will help extract the collagen in the connective tissue that adheres to those bones creating a more gelatinous broth).
Place the chicken backbones and feet on top of the beef bones.
Follow up with the carrot, parsnip, celery, turmeric, ginger, whole peppercorns, fresh herbs, and plenty of pink Himalayan salt into the Instant Pot.
Pour filtered water up 2/3 full (never fill it up to the max line when pressure cooking), then secure lid with the valve in the sealing position.
Cook on Manual Low Pressure for 3 hours or 2 hours oh high pressure (it will take about 30 minutes for your Instant Pot to reach the right pressure).
When the timer ends, leave the Instant Pot alone for 15 minutes for the pressure naturally release.
After it’s cool to the touch, then CAREFULLY let any remaining steam out by using a handle of a long spoon to slowly turn the steam release valve to the venting position. Once all the steam is quickly released and the pin drops down, carefully open the Instant Pot Lid.
Toss in the 1/2 bundle of fresh parsley and let it steep for about 30 more minutes (if you put the parsley in at the beginning, it will turn your broth an odd green color).
Place a metal mesh strainer over a large bowl and gently pour broth over the strainer. Discard the bones and veggies.
Place a clean metal mesh strainer over another bowl, and line it with cheesecloth. Strain the bone broth a second time to get an extra clear broth.
Pour the broth into glass jars with tight-fitting lids, 16 oz mason jars are a perfect single-serving proportion. Ziploc bags work great too if you’re freezing the bone broth.
If there’s a nice solid fat cap on top of your bone broth, it will keep in the fridge for a couple of weeks. The bone broth will keep in the freezer for several months, just transfer the bone broth into the refrigerator the night before, so you can quickly heat it up to enjoy the next day.