Instant Pot Bone Broth
User Reviews
5
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Total Time
3 hrs 20 mins
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Servings
16
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Calories
54 kcal
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Cuisine
International
Instant Pot Bone Broth
Description
The recipe starts optionally by browning the bones in olive oil in the pressure cooker to enhance flavor before adding cold water to deglaze the pot. Following this, chicken feet and roughly chopped onion, celery, carrot, garlic, bay leaf, and peppercorns are added along with fish sauce and apple cider vinegar to the pot. The Instant Pot is sealed and cooked under high pressure for 2 hours, then allowed to naturally release pressure for approximately 45 minutes to concentrate flavors.
After cooking, the broth is strained through a colander or mesh strainer to remove solids. Excess fat is skimmed off using a fat separator or by chilling the broth to solidify fat for easy removal. The resulting broth is rich and can be used as a base for soups, sauces, or as a nourishing drink.
This method significantly reduces broth-making while preserving nutrient extraction compared to traditional long simmering. It is important to follow safe handling and storage practices after preparation to maintain quality and safety.
Ingredients
- 2.5 - 3 pounds (1198g) bones (combination of 554g pork, 644g chicken)
- 5 - 6 (212g) chicken feet
- 2 (252g) onion keep the outer layers, roughly diced
- 2 (215g) celery roughly diced, stalks
- 2 (265g) carrot roughly diced
- 2 bay leaf
- 2 (8g) garlic crushed, cloves
- 1 teaspoon (3.5g) black peppercorn whole
- 8 cups (2L) water cold
- 2 tablespoons (30ml) fish sauce or regular soy sauce
- herbs fresh or dried
- 1 tablespoon (15ml) apple cider vinegar
- 1 tablespoon (15ml) olive oil
Instructions
- 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.
Notes
- After trying this recipe, please consider rating it in the comments to help others discover it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 54 kcal
% Daily Value*
| Calories | 54kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Cholesterol | 11mg | 4% |
| Sodium | 157mg | 7% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2840IU | 57% |
| Vitamin C | 2.7mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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