This ultra-nourishing bone broth is a cinch to make and gels perfectly every time! It’s also AIP, Paleo, Whole30 & Top 8 friendly.
Made in an Instant Pot, this bone broth is deliciously creamy and packed with nutrients. Not to mention…it gels! Rich in gelatin, collagen and protein, you can make this recipe with any leftover bones. I usually start a frozen bag in the freezer and continue to add to it until I have enough accumulated. You don’t need to worry about picking the bones clean either…in fact, it’s better if you don’t in order to reap the most health benefits. You want about 1.5 – 2 lbs worth of bones to yield 6-7 cups of broth. These photos were taken of broth made with leftover bones saved from my Slow Cooker Whole Chicken recipe. You can also use it immediately in my Turkey Chili. Trust me…once you’ve tasted the amazing flavor of homemade bone broth you will never want the store bought ones again!
Ingredients
- 1 ½ – 2 lbs leftover frozen bones
- Filtered water to cover
- Apple cider vinegar
See recipe card for quantities.
Instructions
- Put the bones in the stainless steel insert of your 6 Qt Instant Pot.
- Add the apple cider vinegar and just enough water to cover the bones.
- Tighten the lid on the Instant Pot and turn the knob to “Sealing” to seal the vent.
- Press the “Manual” button and set the time to 90 minutes on high pressure. Turn off the “Keep Warm” button if on.
- When the Instant Pot is finished cooking it will beep. At this time, you can either immediately release the pressure by turning the sealed knob to “Venting” or you can wait and let it release naturally.
- Strain the broth from the bones and let it cool. Store in glass jars with a tight lid and refrigerate. Freeze the broth if not used within a couple of days.
Hint: Do not add too much water otherwise the broth will not gel.
Equipment
You will need an Instant Pot for this recipe.
Storage
Store in glass jars with a tight lid and refrigerate. Freeze the broth if not used within a couple of days.
Broth will stay good in the freezer for up to 3 months.
Tips & Tricks
- Using a variety of bones will give you a balance of collagen-rich connective tissue and flavorful meat which will help the broth to gel properly.
- The apple cider vinegar is added to help extract the collagen from the bones.
Recipe
Instant Pot Bone Broth
Equipment
- Instant Pot
Ingredients
- 2 lbs bones
- 6-8 cups filtered water (just enough to cover!)
- ¼ cup apple cider vinegar
Instructions
- Put the bones in the stainless steel insert of your 6 Qt Instant Pot.
- Add the apple cider vinegar and just enough water to cover the bones.
- Tighten the lid on the Instant Pot and turn the knob to "Sealing" to seal the vent.
- Press the "Manual" button and set the time to 90 minutes on high pressure. Turn off the "Keep Warm" button if on.
- When the Instant Pot is finished cooking it will beep. At this time, you can either immediately release the pressure by turning the sealed knob to "Venting" or you can wait and let it release naturally.
- Strain the broth from the bones and let it cool. Store in glass jars with a tight lid and refrigerate. Freeze the broth if not used within a couple of days.
Notes
- Using a variety of bones will give you a balance of collagen-rich connective tissue and flavorful meat which will help the broth to gel properly.
- Do not add too much water otherwise the broth will not gel.
- The apple cider vinegar is added to help extract the collagen from the bones.
- Store in glass jars with a tight lid and refrigerate. Freeze the broth if not used within a couple of days.
- Broth will stay good in the freezer for up to 3 months.
