Learning how to make bone broth is a great way to invest in your health and save money. This broth recipe is great just to sip on its own or to use in soups, stews, stir frys, curries, purees or making rice.
Place all of the ingredients into the instant pot container. Fill the container with water until it is about 1/2 inch to 1 inch below the max fill line (it will rise a little bit as it cooks)
Secure the top on the instant pot so that it's locked. Make sure the vent at the top of the instant pot is set to sealed.
Press the manual button on the instant pot and use the +/- buttons to get it to 120 minutes. The instant pot will then turn on automatically and pressure cook the broth.
Once the time is up, the instant pot will beep and then automatically go to warm to keep it heated. At this point you can press the cancel button to turn it off. Then switch the vent at the top from sealed to venting to let the pressurized air out. Once there is no more air coming out of the vent you can unlock the top and open it up.
Let it cool for a while until you can pick up the stainless steel pot to strain it.
Place a colander over a large pot and pour the contents into the strainer. Then portion the broth into jars with a ladle (you can further strain it if you want with a tea strainer, sifter or cheese cloth). Leave 1-2 inches of room at the top of the jar if you are going to freeze them since it expands when freezing.
Do not put the hot broth jars in the freezer right away--the extreme temperatures will crack the glass. First, let the broth cool on the counter in the jars and once it has cooled completely, then you can freeze it.
The fat will rise to the top of the jar after refrigeration, so you can skim it off easily.
The broth should be gelatinous like jello which is a good thing! That means there is gelatin and collagen in the broth which has a lot of health benefits. It will turn to liquid when you heat it.
For Crock Pot:
Chop the onions and carrots into large pieces.
Place all of the ingredients into the crock pot. Fill with water until it is about 1 inch below the top. Place the lid on.
Cook on low for 10-12 hours.
Once the time is up, let it cool a bit before jarring it.
Once it has cooled a bit, place a strainer over the jar and ladle the contents into the jar. Leave 1-2 inches of room at the top of the jar if you are going to freeze them since it expands when freezing.
Do not put the hot broth jars in the freezer right away--the extreme temperatures will crack the glass. First, let the broth cool on the counter in the jars and once it has cooled completely, then you can freeze it.
The fat will rise to the top of the jar after refrigeration, so you can skim it off easily.
The broth should be gelatinous like jello which is a good thing! That means there is gelatin and collagen in the broth which has a lot of health benefits. It will turn to liquid when you heat it.
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Notes
Do not put the hot broth jars in the freezer right away--the extreme temperature change will crack the glass. First, let the broth cool on the counter in the jars and once it has cooled completely, then you can freeze it.
Leave 1-2 inches of room at the top of the jar if you are going to freeze them since it expands when freezing.
The fat will rise to the top of the jar after refrigeration, so you can skim it off easily and use it for cooking fat.
The broth should be gelatinous like jello which is a good thing! That means there is gelatin and collagen in the broth which has a lot of health benefits. It will turn to liquid when you heat it. If your broth does not gel, check the tips above in this post to troubleshoot.
The bone broth will keep for a couple weeks in the refrigerator if it has the fat layer on top and about 6-12 months in the freezer. If the fat layer has been skimmed off the top it will last about 3-5 days in the refrigerator.
This recipe will make make about four 1-quart sized jars which is about 12-16 cups total. Each serving is 1 cup.