INSTANT POT BONE BROTH
Steps:
- Optional Step to Enhance the Bone Broth: Heat up your pressure cooker over medium high heat (Instant Pot: press Sauté button and click the Adjust button to go to Sauté More function). Make sure your pot is as hot as it can be (Instant Pot: wait until the indicator says HOT).Add 1 tablespoon (15ml) olive oil in the pot and brown the bones for 3.5 minutes per side. You may have to do it in two batches. Pour in ½ cup (125ml) cold water and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon.
- Pressure Cook Bone Broth: Add 5 - 6 (212g) chicken feet (optional) and the rest of the ingredients in the pressure cooker. Close lid and pressure cook at High pressure for 2 hours + Full Natural Release (~45 mins). Open the lid carefully.
- Strain Bone Broth: Strain bone broth through a colander or mesh strainer to discard the solids. Set aside the bone broth to cool.
- Skim Fat: Use a fat separator to skim the fat. An alternative method is to place bone broth in the fridge until the fat rises to the top and form a layer of gel. Then, skim the layer of fat with a spoon. A gel-like texture after cooling is a good indicator of an excellent gelatinous bone broth.
- Enjoy Bone Broth: Season with salt (if desired) and drink it directly. Or you can use the Bone Broth in place of stock.
- Storage: Bone broth can be stored in the fridge for 3 - 5 days. If you are freezing the bone broth, use within a year for best quality.
Nutrition Facts : Calories 54 kcal, Carbohydrate 3 g, Protein 3 g, Fat 2 g, Cholesterol 11 mg, Sodium 157 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT® CHICKEN BONE BROTH
Utilizing the carcass of a rotisserie chicken results in the richest, most flavorful broth you will ever know. This also makes for a good sipping broth. Once you've made this, you will never go back to canned or boxed again. With the help of your Instant Pot®, you can make this in a fraction of the time it would take to do it in a slow cooker.
Provided by Soup Loving Nicole
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Set chicken carcass in a multi-functional pressure cooker (such as Instant Pot®). Add carrots, celery, onion, garlic, apple cider vinegar, salt, peppercorns, and bay leaf. Pour in water.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 180 minutes. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Unlock and remove the lid. Let broth sit for 20 minutes to cool. Pour liquid through a strainer and discard all solids.
- Refrigerate and use within 3 days or store in freezer-safe containers and use within 6 months.
Nutrition Facts : Calories 24.8 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 610.7 mg, Sugar 1.5 g
INSTANT POT BONE BROTH
Homemade beef bone broth is much better than store-bought, and making it in the Instant Pot means it takes hours instead of days.
Provided by Diana Rattray
Categories Lunch Dinner Beverage Ingredient Soup
Time 4h10m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients. Preheat the oven to 400 F.
- Arrange the beef bones on a rimmed baking sheet or roasting pan.
- Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
- Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot . Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
- Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.
- Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
- When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
- Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.
- When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
- Use the bone broth immediately or spoon into jars or freezer containers.
Nutrition Facts : Calories 708 kcal, Carbohydrate 4 g, Cholesterol 227 mg, Fiber 1 g, Protein 58 g, SaturatedFat 23 g, Sodium 188 mg, Sugar 1 g, Fat 51 g, ServingSize 8 servings, UnsaturatedFat 0 g
INSTANT POT® BEEF BONE BROTH
Don't toss those beef bones. Freeze them, and when you have 2 pounds make beef broth using your Instant Pot® with minimal prep!
Provided by Bren
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 3h10m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
- Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
- Roast in the preheated oven until browned, about 45 minutes.
- Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
- Allow broth to cool. Remove and discard fat layer.
Nutrition Facts : Calories 21 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.3 g, Protein 0.6 g, Sodium 247.7 mg, Sugar 1.6 g
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