I finally bought my Instapot last year and saying it’s come in handy would be a massive understatement. And making this bone broth recipe is a perfect example just why.
If I were to make this delicious savory broth with a crock pot I’d be adding several more steps, and hours. Many hours.
Remember when grandma would give you a hot cup of broth when you weren’t feeling so hot? Well, she knew what she was doing. And so does science.
Bones are loaded with vitamins, nutrients and phosphorous. Tissues and bones also contain collagen. Cooking collagen turns it to gelatin, which provides the body with amino acids, and thus, proteins. And that collagen may well help your joints.
Drinking a cup of bone broth a day can help fuel anti-inflammatory amino-acids into the body and help heal the gut too!
You also can use some herbs to add to the taste of your broth additionally. Think parsley, oregano, thyme. Or any other herbs you see fit!
And by using your Instapot you get to enjoy your broth in just a few hours vs waiting!
Instapot Bone Broth
- 1 Chicken Carcass (used from leftover roasted chicken)
- Celery use as much as you see fit ( I used a few stalks)
- 1 Onion chopped into large chunks
- 1 Carrot (large or use a few small to medium)
- Garlic cloves use as much as you see fit (I used 3)
- Salt to taste (you can always add more when done so don't overdo it)
- Pepper to taste
- Water add to fill line in Instapot
- Roughly chop all the washed veggies, add to Instapot along with crushed garlic cloves and Salt & Pepper. Top with water, making sure to put enough in to reach the fill line. Put your Instapot on manual broth (4hrs). Once done transfer to mason jars, let cool then refrigerate. Warm to enjoy.