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 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
BEEF BONE BROTH IN THE INSTANT POT®
Savory, warm, soothing, and everything you want in a bone broth. Pepper, coriander, and cloves all shine, adding warmth and depth of flavor, but none overpower in any way. Drink warm as-is, or use as a base for soups, stews, etc. Broth will keep in the freezer for up to 2 months.
Provided by Marianne Williams
Time 4h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.
- Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
- Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.
- Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.
- Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
- Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
- Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.
Nutrition Facts : Calories 25.1 calories, Carbohydrate 5.5 g, Fat 0.1 g, Fiber 1 g, Protein 0.8 g, Sodium 380.7 mg, Sugar 1.4 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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- In Instant Pot add bones, bay leaves, peppercorns and fill up with cold water 2/3 full (older models) or up to PC Max line (newer models). Don’t fill it up to the Max line near the edges, there needs to be room left for pressure to build up.
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