instant pot bone broth

Instapot Bone Broth

(Last Updated On: September 14, 2020)

Instapot Bone Broth

First off, you’re probably thinking what is bone broth, and why should I make it? This Instapot Bone broth can be a versatile base for any dish. It can be used as a substitute for water as a liquid to add flavor or just sipped for its multitude of health benefits. When using it in recipes, it adds so much depth. You’ll never want to use store bought again.

The Health Benefits of Instapot Bone Broth

  • Gut Health – This is number one on my list because, was the main reason that I became interested in bone broth. I had just finished multiple rounds of antibiotics, not long after that I was diagnosed with an autoimmune condition. My gut was all screwed up. The more I researched, the more I saw the link between autoimmune disorders and gut health. I knew I needed to look into this “bone broth” thing. What I found was mind-blowing. In short, bone broth heals the gut, by helping to rebuild the GI walls with the amino acids and collagen that it provides. (Check out medical news today for more info).
  • Reduce inflammation – Again, with an autoimmune condition, this is HUGE. Because it helps reduce inflammation bone broth is also great for post workout recovery. This instapot bone broth can help you bounce back from an illness or injury. Read some more here from Dr. Axe.
  • Bones & Joints -A 2016 study in the Nutrition Journal looked at the effects of type 2 collagen in people who had osteoarthritis symptoms in their knees. The results show that collagen can improve knee joint symptoms, such as pain, stiffness, and poor physical function, in people with osteoarthritis. The collagen in this study came from connective tissue of chickens, same that is found in bone broth
  • Hair & Skin– Once again, this comes back to the collagen found in bone broth. Collagen is the building block for healthy skin and nails! Check out this article from mind body green for about this.

The Ingredients for this Instapot Bone Broth

  • Bones – The best bones to use are marrow and knuckle. These bones have the most collagen, and offer great flavor. Make sure you get high quality grass fed bones. You should be able to get them from a local butcher, farmers market or your local Whole Foods. Whole foods can have all your ingredients delivered to you with Prime in 2 hours. Get Prime for only $5.99 a month for low income customers or those that receive government subsidies or Try for FREE for 30 Days!
  • Although it adds some time, it is definitely worth it to boil the bones for about 10 minutes, then roast them at 475 for about 20 minutes.
  • Veggies – When I make it I leave the veggies whole and just add them to the top so that the veggie flavor seeps into the broth. I LOVE this silicone roasting rack that will allow you to get the flavors of your veggies without them getting soggy.
  • Apple Cider Vinegar– A tablespoon of this helps get all the amino acids out of the bones. This will ensure sure you get the most health benefits possible.
  • Herbs – Same as the veggies I keep them whole and then tie them together and place on top so that all the flavor seeps out, without any mess at the end. You can buy the poultry package at the store, this is great because it will be combo of the fresh herbs you want to use all in one package, with no waste.
  • Water – You want to make sure you use cold, filtered water!

Tips and Recommendations

  • Light a candle- This instapot bone broth has lots of amazing properties; however, the smell is not one of them. I usually will light a candle or boil some orange peels and cinnamon on the stove, so my entire apartment doesn’t smell of broth. This is one of my fave non-toxic candles from Mrs. Meyers.
  • Use High Quality Ingredients- Some people will toss in whatever leftover old bones they have, or veggies that are about to spoil. However, remember what you put in is what you get out, so use quality ingredients. I always make sure I use grass-fed bones. Marrow and Knuckle are the ones that offer the most collagen and fresh organic veggies.
  • Boil and Roast – This does add a little time to the recipe, but helps enhance the flavors.
  • Instapot – This recipe cooks in the instapot in just 2 hours! However if you don’t have an instapot, you can make it in the slowcooker, but it takes 12 hours, or on the stove it’s typically cooked on very low heat for 20 hours. If you don’t have one you can order the one that I have and LOVE below.
  • Cooling – Make sure you let this cool a little bit to room temperature before you put in the fridge. Some people recommend to put your container in another container that has ice in it. This method will allow it to cool quickly, which is great because it reduces the chance of bacteria growing, without watering it down.
  • Freeze – Since there aren’t any preservatives in this instapot bone broth recipe, it won’t last long in the fridge. Use what you need and freeze the rest for a later time. 🙂
instant pot bone broth

Instapot Bone Broth

This versatile bone broth comes together in just 2 hours in the instapot, compared to 20+ hours of letting it simmer on the stove.
Prep Time 10 mins
Cook Time 2 hrs
Course soups
Cuisine keto, paleo, whole 30
Servings 8 cups

Equipment

  • Instapot

Ingredients
  

  • 1.5 lbs Grassfed Bones Marrow or knuckle work best for the most health benefits, and collagen
  • 1/2 Onion
  • 1 Carrot
  • 1 Bunch Thyme
  • 1 Bunch Sage
  • 1 Bunch Rosemary
  • 2 Stalks Celery
  • 2 tablespoon Apple Cider Vinegar

Instructions
 

  • This step is optional, but I find taking this step really helps build the flavor of the broth. Boil the bones for about 10 minutes, remove and roast in an oven at 475 for about 15-20 minutes.
  • Place the bones in the instapot, add filtered water until it reaches just below the 2/3 fill line approx 8Cups. Add Apple cider vinegar and stir. Tie herbs together. Place carrot, onion, celery and herbs in the instapot. I find placing them on top of a rack here really helps when you finish and need to remove them. See comments for my suggestions.
  • Make sure instapot closed and set to sealing mode, select manual mode, for 120 minutes.
  • Remove onion, carrot, celery, herbs, bones. You may need to pass through a thin strainer if there is still some small pieces floating around the top. Thick, gelatenous formations of collagen is normal (in fact that's where all the health benefits are) Add salt & pepper to taste. Let cool and transfer to storage container. (I find large mason jars work best.) Let cool before placing in fridge or freezer.

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