Have you guys seen the Instant Pot? I must admit, I'd just heard of it about two months ago, despite the fact that I'm constantly looking at food-related stuff, from IG to Twitter to blogs. The first time I saw it, I immediately discounted it as some doohickey I didn't really need. Then, I saw it again. And again. And again. Really, that thing is everywhere.* I checked into buying it, but I wasn't sure if it was worth the price. That is, until I learned it could make bone broth in roughly two hours.
Did you hear what I said there? IT MAKES BONE BROTH IN ROUGHLY TWO HOURS. Bone broth, or #liquidgold as I like to call it, usually takes 12-24 hours in a slow cooker or on the stovetop. You're telling me I can have some in less time than it takes to watch a new Marvel movie? Sold.
So what's the deal with bone broth? Well, I don't call it liquid gold for no reason. Besides the fact that it's the base for soups and is used to cook more flavorful sauces and veggies, it also contains a ton of goodies, including collagen (great for skin, nails, hair, and bones) and protein. In addition, it boosts your immune system, so it's great to sip on in the rare event you're sick (because we don't get sick often!). So, if you have an Instant Pot, whip it out and let's get to cooking.
I should note, before we start, that this can be a super-low cost recipe. Like, the cheapest thing you'll ever make, because it can be made totally with the scraps from other food. With the star of this recipe being, well, bones, this recipe is a true tip-to-tail all star. Save the bones from any organic meats you've made in a freezer bag. In another bag, save the scraps from any veggies you use (yes, even those onion skins!). When the bags get full, toss em in the pot and let it make magic. Not only does it cost you virtually nothing to make, it also saves you money, seeing as regular storebought broth typically costs about $3/quart, and organic bone broth can cost 3-4 times that. So why would you not make this?
Makes 4 qts
- 3-4 lb bones from organic meats
- 3 carrots
- 3 ribs of celery
- 1 onion
- 4 cloves garlic
- 1 bay leaf
- Any herbs you like: thyme, rosemary, sage are all great
- Handful of whole peppercorns
- 1 tsp Himalayan pink salt
- 1 Tbsp Apple Cider Vinegar
- Filtered water
- Place the bones into your Instant Pot, and then add the carrot, celery, onion, garlic, bay leaf, any herbs if using, salt, and apple cider vinegar.
- Fill the Instant Pot with filtered water until it reaches about an inch below the max fill line.
- Place the lid on, and seal, and set to manual high pressure for 75 minutes.
- Once the broth is finished, remove the large bones and vegetable pieces, and then strain the broth through mesh strainer or nut milk bag.
- Pour the strained broth into storage containers and allow to cool.
Your broth can be refrigerated for 3 days, and frozen for up to three months. I usually store mine in a variety of ways: 1 quart in a mason jar in the fridge for using that week, 1 quart in the freezer for future use, and I pour the rest into a large muffin cups and freeze on a cookie sheet in individual portions. I use the individual portions when I just need some cooking liquid for vegetables or meat because they're easy to throw in a pot, and the larger quart usually is used for soup or to sip on for the next week.
I really hope you try this recipe -- your wallet and health will thank you!
*And now, it's here :)