So I got on the bone broth train probably about a year ago. I went out, bought that expensive premade broth in the freezer section, (you know the one) and it hurt my wallet. There must be a better way to get all the benefits of bone broth without breaking the bank. Insert the instant pot (thanks mother in-law!) and all your bone broth dreams can come true.
Bone broth has helped me immensely. There is a ton of collagen and gelatin in bone broth, with is amazing for your hair skin and nails. The gelatin also helps with gut health, so you feel lighter, less sluggish, and also after having a healthy serving of bone broth, you’re less like to reach for that sugary treat. (I think it makes me an instant health nut.) But it also helps you not waste anything, because as we will get into, you can almost throw anything into this broth.
I make bone broth every week, if not twice a week. I use it in cooking, to drink, I could probably bathe in this stuff. (Lets not do that though) anyways, enough chatter, onto the recipe!
Fool Proof Bone Broth
- 2-3 Pounds of bones (I used Pork Necks here but you can really use any bones, I even used gator bones once and it turned out great)
- Pigs Feet/Tail (Optional, I use these as they have more connective tissues, gets the broth to ‘gel” better)
- 2-3 Carrots, washed, chopped roughly
- 2 stalks of celery, washed, chopped roughly
- 1 onion, large dice
- 2 cloves of garlic
- 2-3 small pieces of ginger
- 1-2 tsp turmeric (to preference)
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp salt (Or seasoned salt, I used Everglades seasoning)
- 1 tsp black pepper
- 2 TBSP apple cider vinegar
- Water (fill to just cover bones)
- Optional add in- literally any veggies/trimmings of fat/parts of veggies you usually throw away. It’s endless.
- It’s simple, put all of your ingredients into the pot and cover with water. Set your instant pot to high pressure for 160 minutes and viola! you can either let it release naturally or quick release. For beef bones or ham bones (Smoked ham bones make the BEST broth in my opinion) I would recommend 180 minutes to extract the most you can.
2. After the time is up, strain it through a metal strainer, and you can also optionally straighn it through cheese cloth to get a clearer broth.
3. Let cool and enjoy!
Tip* If you have a dog, the bone and meat scraps from the broth make an excellent treat!
*Also I always cool it and skim the fat off the next day.
Keeps in the fridge for up to 1 1/2 weeks, in the freezer for 4-6 months.