Instant Pot Bone Broth
Don't simmer your bone broth for hours on end, use an instant pot and have gelatinous broth in just a few hours.
Servings 24 servings
Equipment
- Pressure Cooker
Ingredients
- 4 lbs beef bones
- 2 tbsp Pink Himalayan Salt
- water (to submerge bones)
Instructions
- Preheat your oven to 400 degrees.
- Add the thawed bones to a large pot, fill with water and bring to a boil, cooking for a total of 20 minutes on the stove top. Skim off the discolored foam that has accumulated at the top of the water and drain the bones.
- Clean off the bones, if any excess foam residue is on them and then transfer to a large baking sheet in a single layer (using two if necessary). Roast for 20-25 minutes.
- Remove the roasted bones and transfer to your instant pot. Deglaze the pan with a splash of water and scrap up any of the brown bits. Pour the bits and fat from the pan over the bones in the instant pot.
- Fill the pot with water, submerging all the bones. Add in the salt and seal with the instant pot lid.
- Make sure your nozzle in on seal when cooking. Cook for 3-4 hours on manual pressure.
- Allow to rest 20 minutes before opening the instant pot. Strain the broth into a large bowl to allow for quicker cooling.
- Add ice cubes to the broth or submerge the bowl into a large ice bath. The broth should come down in temperature, cooling at most for 20 minutes.
- Transfer the broth to mason jars and seal tightly. Store in fridge up to 7 days or freeze up to 2 months.
- Enjoy as a warm drink or in recipes!
Notes
*Bone broth nutrition will vary highly batch to batch so cannot be easily calculated when making it homemade.
Nutrition
Sodium: 581mg