Bone Broth
Mary’s Nest taught me how to make Gelatinous Bone Broth with our instant pot pressure cooker. This recipe uses the food that would otherwise go to waste and allows us to upcycle it into our next meal.
The Recipe
Gelatinous Bone Broth
Bone Broth is simple to make, just add veggies, frozen bones, an acid, a hint of spice and click "Soup" on your instant pot. We love this recipe because what you cook down adds gelatinous nutrients to the next meal you make with the strained and bottled broth.
Equipment
- Pressure Cooker
- Cutting Board & Knife
Ingredients
- 6 Celery Ends
- 2 Ugly / Old Carrots
- 2 Onions / Skin / Scraps
- 1 Whole Garlic
- 4 inch Sliced Ginger Root
- 1 lb Frozen Bones
- 10 Pepper Corns
- 1-5 Bay Leaves depending on the size
- 1/4 Cup Apple Cider Vinegar
- Filtered Drinking H20 fill water to 2/3 line
Instructions
Bone Broth Contents
- Keep bones from all meat products you consume and store them in the freezer until you have ~1/2 gallon freezer bag full of bones.
- Add 1lb of Frozen Bones to the pressure cooker, or fill about half way to the 2/3 fill line.
- Add Table Trash Veggie Parts: Celery Ends, Ugly / Old Carrots, Onion Scraps, Whole Garlic, Ginger Root, Spud/Tomato Skins, etc.
- Add a Bit of Spice: Pepper Corns, Bay Leaves, Salt (if needed).
- Add Acid(s): Either 1 Cup Acidic White Wine OR 1/4 Cup Apple Cider Vinegar
- Fill to the 2/3 line with water at the end.
Instant Pot Settings
- Click the soup/broth button (will cook on low pressure for 3 hours).
- Lock the lid in place & set the valve to sealing.
- It takes 15-25 minutes to heat up & build pressure, once the pot is ready you will see a timer counting down from 3 hours. Keep Warm is on by default, and the timer will start counting up when it's finished cooking.
Next Steps
- Vent the pot.
- Turn heat off.
- Optional: remove Most veggies and fill to 2/3 fill line with filtered water, cook down a second time.
- Remove solids from the pot.
- Use a berry strainer & a cheesecloth to separate the broth from the remaining solids.
- Store in the fridge in Mason jars or use within 1-2 hours.
Notes
Bones: Use Beef, Chicken, Pork or a medley of bones. If you are using chicken bones chances are salt is not necessary, as their bones are already quite salty. When saving your bones make sure to store them in the freezer until you are ready to make broth.
Veggies: Use whatever you have on hand and any veggies that are past their prime. Chances are if you wouldn’t eat it, adding it to the broth is the best way to get the vitamins out of them prior to throwing them away.
Instant Pot: Add the bones you want to cook down, then top with veggies. The solids should be below the max fill line. Top off with liquids and fill to the 2/3 Max fill line with water. Once you’re ready click the soup button and come back in 3 1/2 hours to move on next steps.
Strain: Straining with a berry strainer is alright, but coupling with a cheesecloth will give you a smoother broth. I like Mary’s Nest way of doing both, though this does take longer to accomplish.
Source