Bone broth is in!
The thing is, I grew up with bone broth, before bone broth becomes a gut-friendly super food. To me, bone broth is a traditional food, an integral part of my diet, a soup my mom would make to serve with a plate of steamed fish and stir fried greens.
Finally, after having these soups in my entire life, I’m learning that bone broth is good for your joints, your skin, your gut, your immune health and just about everything else. Some ancient mama wisdom there!
Now I make bone broth in an Instant Pot, with or without Chinese herbs, as a soup base for noodles or broth for cooking. It is easier to make than you think!
Start with collecting vegetable scraps or using a standard assortment of veggies such as carrots, celery, mushroom stems, ginger, garlic, onion and scallions.
Put vegetables in an Instant Pot with roughly 2 pounds of bones. I used beef bones here but you may use chicken, pork, turkey or fish.
Add a dash of apple cider vinegar, salt and enough water to cover the veggies and bones. Seal the pot and cook at high pressure for 120 minutes. Allow pressure to release naturally. Let the broth cool before straining into jars for storage.
Refrigerate overnight. Scoop off the excess fat that settles on the top and discard the next day.
2 pounds bones from beef, pork, chicken or turkey
2 medium carrots, scrubbed and cut in half
3 celery ribs (or ends and leaves)
1 large yellow onion, quartered
6 cloves of garlic, lightly smashed
Herbs and aromatics on hand (sage, rosemary, thyme, parsley, scallion, ginger, peppercorns)
Other vegetable scraps such as mushroom stems
1 Tablespoon apple cider vinegar
Sea salt to taste
Place bones, all vegetables, herbs, aromatics, vinegar into Instant Pot.
Add enough water to just cover the bones and vegetables in the pot.
Place lid on Instant Pot and lock into place.
Flip vent valve to ‘Sealing’.
Select ‘Manual’ setting and adjust time to 120 minutes (keep hitting minus till it reaches zero, hit minus again and it will automatically land on 120 minutes).
When cooking is done, allow pressure to release naturally (this might take 20-30 minutes).
Allow broth to cool before straining into jars for storage.
Scoop off excess fat and discard the next day. (The fat from the bones will settle on top.)