I used to make homemade bone broth all the time but I got out of the habit because even though it’s easy, it just takes soooo long to cook and I don’t always think that far in advance.
So this weekend when my hubby got sick I really wanted to make him some homemade broth for some chicken noodle (or zoodle!) soup and I was actually able to have it made that night for dinner all thanks to my Instant Pot! …And the fact that I had made 2 roasted chickens from Nom Nom Paleo a few days before, my favorite roasted chicken recipe by the way 🙂
It’s the same recipe I’ve always used but instead of having to simmer and watch it for 12 – 24 hours, it’s completely done within 3 hours!!!
You might be wondering why I love homemade broth so much over store-bought broth. It’s because homemade bone broth contains gelatin and high amounts of nutrients that store-bought (even organic brands) just don’t contain. It helps with leaky gut, digestion, reduces joint pain and inflammation, promotes strong hair and nails, helps heal wounds, builds muscles, and is full of vitamins and nutrients – YAY!
Here are some tips to get the most out of your bone broth
- For your stock to super rich in gelatin, add bones with joints such as chicken feet, backs, and heads. Sounds gross but you’ll never tell in the final product.
- Don’t forget to add the apple cider vinegar, it will help extract the nutrients and collagen.
- Some people cook their chicken broth for as little as 30 minutes in the Instant Pot but I prefer a longer cooking time to get everything out of the bones. You want to be able to pick up the bones and easily crush them.
- After you finish cooking your broth, refrigerate it. This will bring the fat the surface which you can then easily skim off.
- Your stock will last for about 5 days in the refrigerator, after that it can be frozen. If you are reaching the end of your storage time in the refrigerator but don’t want to freeze it, you can “reset” the time by bringing it to a boil. This will kill the bacteria and give you another 5 days in the fridge and you can repeat this process several times.
- You don’t have to use the exact vegetables and aromatics that I used in my recipe below. You can add any combination of vegetables, aromatics (such as onions and garlic), and herbs that you prefer.
pin for later:
- Bones from 1 3-4 Lb. Chicken
- One Onion, Roughly Chopped
- 1 Tbsp. Apple Cider Vinegar
- 2 or 3 Carrots, Roughly Chopped
- 2 or 3 Celery Stalks, Roughly Chopped
- 3 Cloves Garlic, Chopped
- 1 to 1½ tsp. Sea Salt, to taste
- 1 tsp Whole Black Peppercorns
- 1 or 2 Bay Leaves
- Handful of Fresh Parsley
- Filtered Water
- Place all ingredients except the water in the Instant Pot.
- Add enough water to just cover the bones and vegetables in the pot but do not fill past the ⅔ fill line on the Instant Pot.
- Close lid and ensure that the switch is flipped from venting to sealing.
- Press the "Broth" button then increase time to 120 minutes or manually set time to 120 minutes.
- When cooking time is done, allow pressure to release naturally (20-25 minutes).
- Allow broth to cool and strain into jars for storage.