Instant Pot or Slow Cooker Bone Broth

May 25, 2018 (Last Updated: July 13, 2018)

Bone broth is one of the best elements to add to your cooking staples. You can use it in any dish that you would normally use broth for, such as soups and sauces, etc. And, It is a good way to use vegetable scraps, and leftover meat bones that would normally get thrown out.

Not only is it very versatile, Bone Broth promotes profound gut heath and immune benefits. Cooking the bones for long periods of time, or on very high heat draws out nutrients and minerals like collagen that are the building blocks of our tissues.

Whenever my family catches a cold, I whip up batch of this miracle food in my instant pot. Not only is is very soothing, it really helps to shorten the effects of the ailment.

Everything from the lining of our intestines, to the ligaments that hold us together can benefit from drinking/eating Bone Broth.

Also, don’t feel like you can only use the ingredients listed. Any vegetable scraps are great to throw into the mix. I typically save trimmings and scraps from cooking through the week and throw them in. Things like apple and orange peels can make for some very interesting flavors. Get creative on this one!

Instant Pot or Slow Cooker Bone Broth

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By Curie Ganio Serves: 12
Prep Time: 10 Cooking Time: 2 hr-24 hr

vegetable scraps, and leftover meat bones that would normally get thrown out. Not only is it very versatile, Bone Broth promotes profound gut heath and immune benefits. Cooking the bones for long periods of time, or on very high heat draws out nutrients and minerals like collagen that are the building blocks of our tissues. Whenever my family catches a cold, I whip up batch of this miracle food in my instant pot. Not only is is very soothing, it really helps to shorten the effects of the ailment. Everything from the lining of our intestines, to the ligaments that hold us together can benefit from drinking/eating Bone Broth. Also, don't feel like you can only use the ingredients listed. Any vegetable scraps are great to throw into the mix. I typically save trimmings and scraps from cooking through the week and throw them in. Things like apple and orange peels can make for some very interesting flavors. Get creative on this one!

Ingredients

  • 1 Chicken Carcass (all meat stripped) or Beef Soup Bones
  • 1/2 C Apple Cider Vinegar
  • 10-12 C filtered Water or (enough to fill to 1 inch below max fill line on instant pot or slow cooker)
  • 3-4 stalks of Celery
  • 3-4 Carrots
  • 4 Cloves Garlic (peeled)
  • 1 Onion
  • 1 Lemon
  • 1 C Fresh Parsley
  • 2 tsp Sage
  • 2 tsp Thyme
  • Salt and Pepper to Taste

Instructions

1

For Instant Pot:

2

Place all ingredients in the Instant Pot.

3

Let sit for 15-20 minutes to allow the vinegar to draw nutrients of of the bones.

4

Set the steam release knob to the “sealing” position.

5

Set instant Pot on high pressure for 120 minutes.

6

Once the pressure cooker is finished cooking, turn the pressure knob to the release position, and allow to all the steam to leave until you are able to remove the lid.

7

Let cool for 15-20 minutes, and strain with cheesecloth or strainer into quart jars, and place in the refrigerator.

8

For Slow Cooker:

9

Place all the ingredients into the slow cooker, other than the garlic, and set on low heat for 8-10 hours.

10

When finished, allow to sit for 1 hour with the lid on to let the slow cooker cool down a bit.

11

Set for another 8-10 hours and allow to cook on low heat.

12

During the last hour, add the garlic cloves.

13

Strain with cheesecloth or strainer into quart jars, and place in the refrigerator.

Notes

When using your slow cooker to make this recipe, it is most convenient to start it before you go to bed, and then restart the slow cooker for the second round when you wake up or head out in the morning for work. This way, it cooks as you go on about your normal routine.

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