I started making my own bone broth with the desire to help heal my body and stomach pain. Not only has it helped tremendously, but it tastes amazing! I drink a mug of bone broth everyday now and I use it in my soup and stew recipes to boost the flavor and nutrition. The Instant Pot makes it insanely easy to make your own bone broth, but I also include stovetop and slow cooker instructions in case you don’t have one.
Benefits of bone broth:
- Boosts Immunity
- Helps Relieve Digestive Issues – Bloating, Gas, Diarrhea, Acid Reflux
- Healthier Joints & Stronger Bones – Because of Collagen
- Better Looking Skin – Because of Collagen
What bones to use:
To get the most health benefits, you want to get high quality bones. Organic, grass fed bones are the best way to go. Listen, I am on a budget and I can’t spend a ton of money on groceries. But I was able to find some great, affordable options at my local grocery stores. They had organic, grass fed beef bones in the freezer section at Sprouts. I bought whole organic chickens when they were on sale and I found super affordable turkey necks and backs. Talk to the butchers at the stores too, they are often so helpful!
How to store bone broth:
The best way to store bone broth is in a glass jar in the fridge or freezer. Since I drink bone broth every day, I prefer to store it in pint size jars. The broth will form a fat cap on the top of it, and it will last longer when that is intact. If you store it in a larger jar, you will break that fat cap and will need to use it within 2-3 days. With the fat cap intact, it can last up to two weeks in the fridge. It will last in the freezer for up to a year. 
The molds are great for freezing the broth to use in individual portions
How to strain the broth:
The first thing that I do is let the broth cool for a while so it is easier to work with. Then I line a large bowl with 3 plastic grocery bags. I use a slotted spoon to remove as much of the bones and veggies from the pot as possible and put it in the lined bowl, this makes it easier to discard.
Then I put a mesh strainer over a large bowl and I line the strainer with cheesecloth. This is not necessary but I prefer it to be finely strained. After it is strained in the bowl, I use a measuring glass to portion it into the glass jars or silicone molds.
used in this recipe:
you might also like:
Instant Pot Chicken Zoodle Soup
Instant Pot Chicken Pot Pie Soup
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Easy Instant Pot Bone Broth
Ingredients
- Beef or Chicken Bones 2-3 lbs (grass-fed)
- 1 Onion cut in half, peel on
- 2 Carrots rinsed and chopped into large chunks
- 2 stalks Celery rinsed and chopped into large chunks
- 1 Parsnips rinsed and chopped into large chunks
- 1 head Garlic cut in half, peel on
- Fresh Herbs handful of herbs of choice, I like rosemary and thyme
- 1 tsp Apple Cider Vinegar
- 2 Tbls Pink Salt
- 1 tsp Whole Black Peppercorns
- 8 cups Water
Instructions
Instant Pot
- Place all the ingredients into the Instant Pot and cover with water, do not fill past the 2/3 line
- Secure the lid and set to high pressure for 3 hours. Once timer goes off, hit cancel button and let the pressure naturually release (takes about 30 minutes)Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer. Store in glass jars*
Slow Cooker
- Add all of the ingredients into the slow cooker and cover with water. Close the lid and set on low for 24 hrs then turn off.
- Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer. Store in glass jars*
Stove Top
- Add all of the ingredients to a large stock pot and cover with water. Bring to a boil and then reduce to a simmer. Cover and let simmer for 24 hrs and then remove from heat.
- Let cool and then use slotted spoon to remove most of the bones and veggies. Strain the remaining liquid using a fine mesh strainer. Store in glass jars*
This is by far the best recipe. I’ve tried a few different bone broths in the past– including trying to make my own. They always felt like they lacked something in the flavor department or tasted greasy and heavy. Having gut issues myself good flavor is always top priority when sipping on broth. Definitely a keeper!
-Bonus that you share how to properly store the broth too! I was using plastic freezer bags in the past!๐
Do you remove the fat from the top when it turns to solid?
I do not because I use higher quality bones and I love the flavor that the fat adds, but that is up to you. Either way it is delicious!