I hear ALL the time how beneficial bone broth is for healing. It's all over podcasts. It's in my nutrition books. It's everywhere.
It reduces inflammation.
It can heal the gut.
It boosts your immune system.
It helps with muscle recovery.
And with everything going on in the world right now, I'm sure we could all use a little immune boost. Am I right?
Usually, homemade bone broth is a 24-hour affair - but not with the Instant Pot. This bad boy took just over 2 hours to make, was SUPER easy (just set & forget!) and made for the most soothing beverage or snack to sip slowly on a cold day.
Note: If you don't have an Instant Pot, this may just be the thing that pushes you over the edge to grab one! So worth it!!
Recipe + details available below!
1 tbsp olive oil
2-3 lb whole chicken bones
½ cup cold water + 7 cups water (separated)
2 onions, roughly diced
2-3 celery stalks, roughly diced
2-3 carrots, roughly diced
2 bay leaves
2 garlic cloves
1 tbsp black peppercorns
2 tbsp soy sauce
1 tbsp apple cider vinegar
Your favourite herbs + spices (I used oregano + fresh thyme)
Set the Instant Pot to the Saute function and wait until it gets hot. (The indicator will say HOT. Then, it’s ready!) Pour in olive oil and chicken bones and allow to brown and become fragrant - about 5 minutes.
Next, pour in ½ cup water to deglaze the pot and scrape down all of the brown bits.
Add in all of the remaining ingredients to the Instant Pot. Close the lid and pressure cook for around 2 hours. Once it’s done, let the pressure release naturally.
Open the lid carefully and strain out the broth from the rest of the ingredients. (Your broth should be dark brown in colour from all the simmering flavours and ingredients.) Pour into storage containers or mason jars and place in the fridge to cool.
Once fully cooled, skim the fat off the top of each storage container. You can now reheat and enjoy your bone broth! (Lasts about one week in the fridge, or months if frozen.)