Mmmm homemade bone broth. Despite its somewhat unappealing name, it’s incredibly flavorful, good for your gut, and it feels like a warm hug.
I mean, really…who couldn’t use a hug?
Homemade Bone Broth vs Store Bought
There’s a reason why whenever you were sick growing up, you ate chicken noodle soup to soothe you. Chicken and noodles aside, it was really because of the bone broth (also called stock).
When venturing down the soup aisle at the store, you’ll pass by cartons of a variety of broths – chicken, beef, and vegetable. These work in a pinch, but if you have the time and the resources, I definitely recommend making it at home.
When you make bone broth at home instead of buying store-bought, you’ll reap more of it’s gut healing benefits due to higher quality of ingredients.
Once you get a taste of homemade bone broth (and realize how dang easy and quick it is to make), you’ll never go back to the store-bought variety, especially with an Instant Pot.
Instant Pot vs Slow Cooker or Stove Top
The Instant Pot method is my absolute favorite and the one I’ve been using for a few years now… ever since I bought this amazing kitchen tool.
It only takes two hours to make in the Instant Pot
This is insane because it’ll taste like it’s been simmering away for a whole day. This method is entirely hands-off (once the ingredients are in). Plus, you don’t need to be home. If it finishes once the two hours are up, it’ll stay warm until you get home.
Using a slow cooker
If you don’t have an instant pot, a slow cooker will also work and is similar to simmering in the Instant Pot, it just won’t be nearly as fast.
Making bone broth on the stove
This can be a time-consuming endeavor. Although it doesn’t take much effort on your part to do this method, it should be done on a day when you’re home since you’ll have to leave the stove on. Granted it’s at a very low temperature, but it will still have to be on for several hours (anywhere from 8-12, or longer. Yes,… hours).
How to Use Homemade Bone Broth
In the wintertime or anytime I’m feeling less than 100%, I like to down homemade bone broth like it’s my job.
It’s basically gold, in liquid form. Not only is it rich in nutrients, it has an incredible umami flavor that I just. can’t. get. enough of.
Use it to make risotto, or add it to soups and stews, or cook rice and other grains in it. You can also heat it up and drink it like a cup of tea (my favorite, just make sure it’s seasoned well first).
- Instant pot or Crock-pot, Roasting pan, Sieve or Colander, Ladle
- Large bowl with a spout (or a measuring cup).
- Glass jars with a tightly sealed lid (mason jars or recycled jars both work).
How to Make Bone Broth in an Instant Pot (Slow Cooker Option)
- 2-3 lbs chicken, turkey, or beef bones organic preferably
- 1 onion, skin on and quartered
- 2-3 stalks celery, chopped into 3-4 pieces
- 2 large carrots, chopped into 3-4 pieces
- 1 tbsp apple cider vinegar raw and unfiltered
- 2 cloves garlic, smashed skin can be left on
- salt, to taste see notes
- 3-4 whole black peppercorns
- 1 bay leaf
- filtered or tap water
Roasting the Bones (optional)
- Preheat your oven to 400°F and arrange 2-3 pounds of chicken, turkey, or beef bones, cartilage, skin, etc. in a single layer on a sheet pan.
- Once the oven comes to temperature, roast the bones for 30 minutes or until golden brown.
Instant Pot Method
- Add your vegetables, bones, and seasoning to the pot of your instant pot. Then add water to the max line inside the pot. Close the lid, and make sure the nozzle on top is turned to sealing.
- With the machine plugged in, hit the manual (or pressure cook on some machines) button, and hold down until it reads 120. Now it'll start to work its magic.
- Once the timer beeps and the 2 hours are up, you can either do the quick release by moving the nozzle on top to venting (and stepping away while the hot steam releases) or you can let it naturally release by letting the pressure come down on its own. (leaving it for about 15-20 minutes).
- When the pressure valve drops, carefully open the lid.
- Strain the liquid from the bones and vegetables. (I like to do this using a fine-mesh sieve.) Discard the vegetables since all the flavor and nutrients have been infused into the broth. See the notes below regarding the bones.
- Once the broth is nearly cool, store in glass jars with a tightly sealed lid in the fridge for up to 5 days or several months in the freezer.
Crockpot/Slow Cooker Method
- Add all the vegetables, bones, and seasonings followed by the water.
- Make sure that the water is about an inch above the bones and vegetables. Put the lid on tightly, and cook on low for about 6 – 8 hours.
- Follow the same directions above for straining the liquid from the bones.
- You’re welcome to use other vegetables, this is just what I typically use. If using onion, make sure to rinse off the skin before quartering.
- Bones: You can get 2-3 uses out of the bones, so if not using them right away, store in the freezer until ready to use again. Discard after the third batch.
- If your broth is gelatinous, don’t worry, it’s a good thing! Once the broth is heated, it’ll go back to its liquid state.
- Not sure how much salt to add? Start with one tablespoon in the beginning and then once it’s cooked and strained, you can taste it and adjust accordingly.
- Roasting the bones is completely optional, this just helps to give the broth more depth in flavor and deepens the color. I avoid this step if I’m using the bones from a roasted chicken, etc.
- The apple cider vinegar needs to be raw and unfiltered – with the mother. This step is important because it helps to draw the nutrients out of the bones, so don’t skip this.