We’re discussing many healthful benefits from making delicious bone broth stock. And you know there’s no simpler way than in the Instant Pot, whether you’re cooking with pressure or slowly simmering!
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It’s Chocked-Full With Healthy Stuff
You’ve probably heard it before now how beneficial bone broth is for the body. Listed below are some of its helpful aids.
- bone broth contains high amounts of nutrients resulting from the slow or pressure cooking of the bones, they are immune system strengthening nutrients
- helpful when fighting cold or flu symptoms
- the body produces collagen from the amino acids found in the bone broth which reduces fine lines on the skin and adds flexibility to body tissue
- this stock is rich in calcium, magnesium, and phosphorus, good for strong bone health
- good for improving muscle strength and repairing tissue
- the gelatin from cooking the bones helps repair the stomach lining to improve digestion
- because bone broth contains some important elements, it helps with healthy kidney function
- can bring restful sleep and more energy
- the bones contain glucosamine for joint health, reducing inflammation and chondroitin sulfate for reducing the risk of osteoarthritis
- can aid in weight loss by sipping in between meals instead of snacking
Making Bone Broth Starts With The Bones
First, choose the bones for your stock. You can use leftover roasted turkey or chicken carcass or beef or pork bones from the butcher. Just be sure and roast the butcher bones in the oven first. For this stock, I simply cooked oxtails in the oven at 350 degrees for half an hour with no seasoning.
Keep in mind that chicken bones have less collagen and protein than beef. But if you’re going for more of that you can always add the feet. Yes, chicken feet have more collagen and protein than the carcass bones. Who knew!
Truth be told, I’m not there, yet. For now, I’ll add a mixture of beef and chicken broth for more collagen. That’ll work!
The preparation for this stock can’t be simpler. Cut up the larger vegetables in half (without peeling) and smash the garlic (leave the skins on) adding the rest of the ingredients with them into the pot before pouring the water in. Close the lid, and turn on the pot.
Just set it and let it! The pot does the rest. If you’re cooking under pressure it will take a couple of hours. If you’re slow cooking it will take 18 to 24 hours. You want to get every ounce of benefit out of those bones so plan ahead.
After the stock is cooked, you need to strain it. Either with a sieve and/or through a piece of cheesecloth. Then let it cool and store in a sealed glass jar in the refrigerator or freeze in ice trays for easy storage in zip-top bags like half-gallon Ziplock bags.Print
A rich, healthful stock made with roasted beef, pork, or chicken bones in the pressure cooker or slow cooker. Sip it hot or use in recipes like soups and stew, even gumbo!
2 pounds roasted beef, pork, turkey, or chicken bones
1 large onion cut in half with skin included
1/2 garlic bulb, about 6 cloves, crushed with skin included
1/2 bundle fresh parsley
1 – 6 inch fresh rosemary branch
4 stems fresh thyme
2 cleery stalks with leaves cut in half
2 large carrots cut in half
1–1/2 teaspoon sea salt
1/8 teaspoon cayenne pepper
1/2 teaspoon black pepper corns
1 tablespoon apple cidar vinegar
8 cups water
Place roasted bones in Instant Pot or other type of pressure cooker.
Put the rest of the ingredients into the pot pouring water in last.
Cover the pot with pressure cooker lid and turn valve to seal.
Turn pot on to high pressure for 2 hours.
Let pot release pressure naturally and strain broth into a large heat-proof container to cool before storing or strain some into a cup for sipping.
Place bones in slow cooker.
Add the rest of the ingredients pouring water in last.
Stir, cover with glass lid, and set on slow cook for 18 – 24 hours.
Strain broth into a large heat-proof container to cool before storing or strain some into a cup for sipping.
You can easily omit any of the vegetables listed above and add any vegetable to suit your taste.
Store in refrigerator in glass jars with closed lids.
Pour broth into ice cube trays and freeze then remove cubes and store in freezer in zip-top bags.
- Serving Size: 1/2 cup
Recipes you can prepare using bone broth:
I hope you’ll be enjoying the benefits of making delicious bone broth by sipping and cooking with it soon. Let me know about your cooking experiences and share, share, share these recipes. I love hearing from you! Thanks!
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