Nourishing and Flavorful Bone Broth! + BONUS Instant Pot Recipe

I keep jars and ice cubes of nourishing and flavorful bone broth on hand AT ALL TIMES. Just to make sure I’m clear, I mean literally at. all. times. Leftovers that need to be used up? Soup’s on, got some broth. Case of the pukies going around? Heating up some broth. Flu strikes us down? Broth!! You get the picture. I make a GIANT batch in a huge pot with the strainer on top like the All-Clad 12 quart multi-cooker. I put all of the ingredients and bones in the top, fill it with water until the ingredients are just covered, and then can easily just lift the top strainer to strain the ingredients from the finished broth. It makes it a simple, and certainly less messy, process. Note: This is not a sponsored post, just want you to live your best life;) You can totally just strain the broth into another pot or large bowl instead.

I went through a tough time a couple of years ago and my dear dear friend Cassie Cherney came to visit me. Cassie has been my prenatal yoga instructor, my doula, and quickly became a beautiful life-long friend. Her chef husband makes incredible bone broth and she brought me a restorative jar to help me through. It was a lifesaver!! This is my riff on his recipe but, if you’re looking for someone to do the work for you I can’t recommend his bone broth enough. It’s incredible and so very nutritious! If you live in Los Angeles, feel free to contact Cassie to put an order in!

Make a ton, freeze into ice cube trays (then pop into freezer bags to store) and quart jars and never be without it!

**Recently, I’ve begun making my bone broth in my 8 quart Instant Pot. It’s been a total game changer and I can make rich, silky bone broth in just one day. LOVE! I’ve included my Instant Pot recipe below as well;)

Nourishing and Flavorful Bone Broth!

 

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An incredibly nourishing and flavorful bone broth. This broth is chock full of collagen and rich marrow from beef and chicken bones as well tons of nutrients from veggies!

Author: Crystal Cartier

Recipe type: Sides, Ingredients, Entrée

Cuisine: Gluten-free

Ingredients

• ~5 lb beef bones (get a mix of shins and joints)
• 2 Tb apple cider vinegar
• 1-2 whole leftover chicken carcasses
• few chicken feet
• 2 carrots, roughly chopped
• 1 onion, quartered
• 2 celery sticks, roughly chopped
• 2 Tablespoon tomato paste
• 2 cloves garlic
• 3 knobs ginger, roughly chopped
• 1 bunch parsley, roughly chopped
• 1 teaspoon peppercorns
• 1 bay leaf

Instructions

1. Roast BEEF bones on a baking sheet at 400 degrees for 30 min (keep an eye on smaller bones).
2. Put bones in stock pot with cool water and 2 Tb ACV – let sit for 30 min in cool water.
3. Bring to boil, reduce to a gentle simmer for 24 hours.
4. After 24 hours, roast CHICKEN bones and feet @ 400 degrees for 30 min. Add to pot with enough water to cover.
5. Add chopped carrots, onion, celery, garlic, ginger, parsley, tomato paste, bay leaf and black peppercorns.
6. Simmer 24 hours checking water level to make sure water covers contents.
7. Strain either into a different big bowl or simply pull up the top strainer of a multi-cooker and let cool.
8. De-fat broth if desired and pour into jars and/or ice cube trays and let cool completely before freezing or refrigerating.

3.5.3229

Instant Pot Nourishing and Flavorful Bone Broth!

 

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This instant pot bone broth recipe comes together quickly so you don't have broth simmering on the stove for two days. It's flavorful and rich with a perfect gel! You may have to adjust the ingredient quantities for your instant pot depending on it's size. I have an 8 quart so be aware to adjust amounts if using a 6 quart.

Author: Crystal Cartier

Recipe type: Sides, Ingredients, Entrée

Cuisine: Gluten-free, Instant Pot

Ingredients

• 2-3 lb beef bones (get a mix of shins and joints, cut so they fit well in pot)
• 2 Tablespoons apple cider vinegar
• 1 whole leftover chicken carcasses, cut in pieces to fit well in pot
• few chicken feet
• 2 carrots, roughly chopped
• 1 onion, roughly chopped
• 2 celery sticks, roughly chopped
• 2 Tablespoon tomato paste
• 2 cloves garlic
• 3 knobs ginger, roughly chopped
• 1 bunch parsley, roughly chopped
• 1 teaspoon peppercorns
• 1 bay leaf

Instructions

1. Roast all bones on a baking sheet at 400 degrees for 30 min (keep an eye on smaller bones).
2. Put bones in instant pot just covering them with cool water and apple cider vinegar – let sit for 30 min in the cool water.
3. Turn the instant pot to "Sauté" and bring the water to a boil, skim off any scum on the surface if necessary (I never have any).
4. Seal the instant pot lid, turn the vent to seal and set the instant pot to 2 hours at high pressure. Then do a full pressure release (~45 minutes).
5. Vent and open lid. Stir and add all veggies and herbs, making sure everything is submerged and that you haven't overfilled the pot above the "max fill" line.
6. Reseal lid, rotate vent to seal and set instant pot to high pressure for another 2 hours. Natural pressure release for about 45 minutes.
7. Once red pressure button has dropped. Open lid, carefully strain broth through a colander into a large bowl or pot to cool.
8. De-fat broth if desired and pour into jars and/or ice cube trays and let cool completely before freezing or refrigerating.
9. ENJOY!

3.5.3229