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.
Gelatinous Bone Broth
- Pressure Cooker
- Cutting Board & Knife
- 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
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.
- 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.