Bone broth has really grown in popularity over the past few years even though the health benefits of it have been known for centuries. Hence why whenever you were sick as a little kid your mom would make you soup. Traditional broth has numerous health benefits especially for your immune system. The only problem is majority of soup broth you can purchase at the store are watered down broths with added seasonings and no real nutritional value.
Bone broth is full of protein, fats and collagen and it is super easy on the digestion system. It is great for healing the gut lining, especially if you have leaky gut. And in turn if you’re gut is healthy then your immune system can function better since 80% of your immune system resides in your gut. All of the collagen in bone broth is also beneficial for your hair and skin health.
Many bone broth recipes are made in crockpots over many hours to really give the bones time to break down and for their nutrients to leak into the broth. My recipe just requires 2 hours of cooking time and all of the same health benefits!
To get more bang for your buck, I like to purchase an organic whole chicken and I cook it in the pressure cooker first, shred the meat and use it for meals that week, and then use the remaining carcass to make my bone broth! So many meals out of one chicken!
You can also incorporate bone broth into your daily routine several ways such as:
in a soup
in a stew
cook with meat in the crockpot
sip on it as a savory treat
bone broth popsicles
use as the liquid to cook soaked grains with
How To Make Bone Broth
Ingredients:
carcass and bones from 1 whole chicken (organic preferred) or beef bones
1 onion (cut in half, skin on)
1 head garlic (cut in half, skin on)
2 ribs celery
2 carrots
fresh rosemary, bay leaf and thyme (optional)
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon apple cider vinegar
water
Instructions
Place all ingredients except water in Instant Pot.
Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
Close the Instant Pot lid and turn the steam release valve to the sealing position.
For bone broth, pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
When the cook time ends, allow the pressure to release naturally for 30 minutes by leaving the Instant Pot alone.
Place a strainer over a large bowl, pot or other container. Use a slotted spoon to remove and discard any large solids from the Instant Pot. Pour the broth into the strainer and allow all of the liquid to drain through. Discard the solids.
Allow to cool completely.
Store broth for up to 5 days in the refrigerator or up to 3-6 months in the freezer, in an airtight container. I like to store it in mason jars.
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