With this season of flus and colds, I thought I would share with you my super easy recipe for gut healing, nutrient dense bone broth. Feeling sick, under the weather or tired? Think of bone broth as your grandma’s chicken soup on steroids. Yes, it is that good for you! Before the Instant Pot, I used to simmer it for hours on the stove which left me a bit nervous leaving it unattended with an open flame. Who knows what could happen? Then I started making it in my slow cooker, which was an improvement but still took hours. Now that I have discovered the Instant Pot, bone broth is so easy to make and I make so much I even add it to my dogs’ food to give them the extra health benefits as well. (When making it for your dogs, sub out the onion for carrots. )
Health Benefits of Bone Broth
- Filled with easy to absorb minerals and nutrients that are usually lacking in your daily diet.
- Easily digestible and beneficial to gut health. Restores strength to the gut lining and supports the growth of probiotics in the GI tract.
- Supports healthy inflammatory response and immune function.
- A good source of glutathione which helps the body to combat oxidative stress. Glutathione also regulates gene expression, apoptosis, DNA and protein synthesis.
- Rich in potassium and glycine which supports the liver’s detoxification ability.
- Helps to reduce the signs of aging because it is rich in collagen. Collagen supports skin elasticity, moisture and texture.
- Gelatin in bone broth helps to maintain strong bones and joints.
Instant Pot Bone Broth
The beauty of making bone broth in the Instant Pot is that is is relatively hands free. I don’t have to be careful to watch the low fire on the stove and plan my day around being home to supervise. I love how much time I save and I now always have delicious nutritious bone broth on hand just to sip or as a base for a hearty soup.
How to Make Instant Pot Bone Broth
This recipe makes approximately 10 cups of bone broth. I store mine in glass mason jars, which I keep ready for sipping or soup in the refrigerator. Sometime when I have extra bones I will freeze them until I am ready to make my bone broth. Though sometimes, when I feel especially enterprising I will get both my Instant Pots going at the same time and make several batches. I store these in plastic containers and freeze them for later use.
- Approximately 2.5 – 3 pounds cooked bones (chicken, beef, lamb, pork or whatever you happen to have on hand ) I roast my bones for about 35 minutes at 400F.
- Chicken or duck feet (optional but they will add a lot of extra beneficial collagen)
- ¼ cup diced onion
- 1 ½ cups chopped celery
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Himalayan Sea salt
- Fill pot with enough bones to reach approximately the halfway mark.
- Add the vegetables and fill the pot with filtered water to the Max line.
- Add the apple cider vinegar and let rest for about 20 minutes so that the vinegar can leech the minerals from the bones.
- Close the lid and make sure the pressure valve is closed.
- Cook on high pressure for 180 minutes.
- Once the pot beeps let it naturally release before opening lid.
- Strain broth and put into glass jars.
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