Bone Broth Recipe Stove Top Or Instant Pot

BONE BROTH RECIPE

Steps:

• Gather the variety of bones.
• Add water to about 2 inches above the bones. If you add too much, you may get a very watery broth. Remember you can always add more later to the cooked bone broth, but removing too much water is a total time suck.
• Add the apple cider vinegar.
• Add other flavorings. I like to use salt, bay leaves, a large onion chopped in quarters, and a carrot or two.
• Pressure cook on high pressure for 2 hours. I haven't seen any additional benefits in a 3 or 4-hour pressure cook, so this is the most efficient way to do it.
• After those two hours are up, you just let the pressure release slowly by itself. This should take about an hour.
• Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
• You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.
• Add all of the ingredients to the slow cooker and cook on low for 18 hours minimum and up to 24 hours.
• Allow to cool.
• Strain the broth into mason jars using a fat skimmer. Put the broth in the refrigerator overnight. Remove the disk of fat that accumulates on top and discard. Now, you have this briny, tasty bone broth ready to use.
• You will likely have a jellied broth and this is perfect. If you don't, you used too much water, or you used bones without a lot of collagen. But don't despair because that broth still has all the benefits of bone broth.

INSTANT POT BONE BROTH

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Arrange the beef bones on a rimmed baking sheet or roasting pan.
• Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
• Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot . Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
• Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.
• Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
• When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
• Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.
• When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
• Use the bone broth immediately or spoon into jars or freezer containers.

INSTANT POT® BEEF BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
• Roast in the preheated oven until browned, about 45 minutes.
• Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
• Allow broth to cool. Remove and discard fat layer.