Bone Broth – in the Instant Pot and Slow Cooker

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I wanted to share this recipe two different ways in case you don’t have an Instant Pot! But, like, what, why don’t you have one?! They have completely revolutionized how I cook and are SO AWESOME.

Maybe you’re just old school and really like the slow cooker? Either way the broth will taste awesome.

Want to know the secret to a really awesome broth?? Like, the salty comforting heals your body in a sip type of broth? The key is to leave the vegetables out of the cooking process until right at the very end!

Leaving out the vegetables ensures that the broth doesn’t get a bitter taste from extremely over cooked veggies. Think about it, if you cook a vegetable for up to 24 hours it breaks down SO MUCH and leaves a bitter taste behind.

I love either not adding vegetables at all or just adding them in the last hour of cooking. I learned this trick from the Sarah Ballantyne and Stacie Toth on their podcast episode all about broth!! Give it a listen here.

Another tip I love is to make sure the broth can cool down rather rapidly after cooking to ensure that you get the most gelling possible! The more gel-like the consistency the more collagen the broth has! And let’s be honest – we do it for the collagen 🙌🏼

Need more convincing on the health benefits of broth/collagen? I have a whole post on the benefits and why collagen is a trend that’s here to stay. Give it a read here. Long story short: collagen is extremely beneficial for hair, skin, nails and gut health! And it also adds protein and gives us building blocks for repairing the body.

Bone Broth – Instant Pot and Slow Cooker

(PALEO, WHOLE30, 21DSD, GRAIN FREE, GLUTEN-FREE, DAIRY-FREE)
SERVES 8
PREP TIME: 15 MINUTES            COOK TIME: 2 HOURS -24 HOURS

Ingredients:

2 lbs. bones – I love chicken bones or beef soup bones, honestly any combination will do

8 c. filtered water

1 tsp. sea salt

1 tbs. apple cider vinegar

2 carrots

2 celery ribs

Half an onion, peeled and roughly cut

Instant Pot Method:

  1. Start by placing the bones into the Instant Pot and cover with the 8 cups of filtered water.
  2. Add in the sea salt and apple cider vinegar.
  3. Select “pressure cook” on the Instant Pot and set timer to 120 minutes.
  4. After cooking cycle, manually release pressure.
  5. If you wish to add veggies do so now and set Instant Pot timer back to 30 minutes.
  6. Again, release pressure manually after the cycle has completed and use a strainer to separate the broth from the bones and veggies into a large bowl.
  7. Place bowl in freezer for at least 30 minutes but make sure you don’t let it freeze. We want to cool the broth rapidly but not freeze it.
  8. Store in fridge after it has cooled and once completely cool you will see fat rise to the top. Perfectly normal!
  9. Skim the fat off with either a spoon or this cool little utensil.
  10. Store in refrigerator for up to a week or in the freezer for up to 3 months.

Slow Cooker Method:

  1. Place bones, water, sea salt and apple cider vinegar into the slow cooker.
  2. Set to low and let cook for at least 24 hour, up to 36 hours.
  3. You can add the vegetables in the last 2 or so hours of cooking if you’d like.
  1. After the broth is done in the slow cooker, use a strainer to separate the broth from the bones and veggies into a large bowl.
  2. Place bowl in freezer for at least 30 minutes but make sure you don’t let it freeze. We want to cool the broth rapidly but not freeze it.
  3. Store in fridge after it has cooled and once completely cool you will see fat rise to the top. Perfectly normal!
  4. Skim the fat off with either a spoon or this cool little utensil.
  5. Store in refrigerator for up to a week or in the freezer for up to 3 months.

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