How to Make Bone Broth in Instant Pot (FAST BONE BROTH)
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Learn how to make bone broth in the Instant pot. I walk you through how to make beef bone broth in the Instant pot with grass fed beef bones to get max flavor …
Are you already making your bone broth in Instant Pot? I used to use the slow cooker but this makes fast bone broth that gel's perfect every time in just an hour. Let me know if you found any of these tips helpful and your favorite homemade bone broth tips.
Thank you when it's cool you say skimmed off the cold fat but do you leave the gelatine in the mixture and how long will it keep please
Ty so much
What do you do with the rest of the bones you you roasted & didn't use,do you refrigerate them?
A great video, Melissa, and I was a professional photographer for twenty years and you are such a natural beauty.
Do you need to add apple cider vinegar when making the beef bone broth? I thought that was a necessary step.
I like to use the soup setting, low pressure, for 2 hours. Great video!
I've been watching several videos on how to make Bone Broth in an Insta pot. Some videos recommend a 2hr cook time. Do you recommend cooking longer and would it cook more nutrients out of the bones? Would added time hurt?
Check your manual… Soups & BROTH's should be done on the Soup & Broth mode then press [ MORE ] then set the timer for 2 (TWO) hours "minimum"…up to 4 hours. The longer the more it will Gel and intensify the flavor…one hour will not give you the "RICH" flavor or the gelatinous consistency that is ideal… just sayin
Could you please give me an approximate quantity of the bones you used in this recipe ?
Why not keep cooking until all the marrow is rendered???
Doesn't pressure cooking, cook any "bugs/cooties"?
I'd take a sledge hammer to those bones first to expose that marrow etc. Wrap in old beach towel set on concrete and have at it
Stumbled upon your awesome channel today. I have made 4 batches so far for my dogs and one of the cooks turned into complete white jell, not the brown color but white. Couldn't get an answer of why it came out white or jelled, I threw it out but now I think I made a holy grail batch and didn't know it! It was made from beef bones and perhaps a knee joint or two in an instapot. All batches were made from beef bone due to dogs being allergic to chicken. New to this, your thoughts. No onions or garlic were used in the cooks due to being toxic to K9's Thanks
Is this a 6qt or an 8qt IP? Thanks for this video!
has went. has gone.
Hi, the bag of skins and vegetable cuttings, do you store it in the freezer until you need to use it?
You forgot Apple Cider Vinegar to draw out the nutrients from the bones…
Do you reuse the veggies or add fresh veggies with each batch? How much veggies do you need in total
New subscriber here! It looks delicious 😋!
You forgot the vinegar!! Could also use ginger root and tons of other medicinal herbs and spices
I’ve just used the crockpot before. I suppose the instant pot would be a great option. We get gel even when we cook chicken legs in there. ~Heather
Roasting also helps bring out the good nutrients in the bones.
Do you do the same thing for chicken? I just got an instant pot and made the most amazing ham hock – bean soup last week. I have lots of chicken bones in my freezer to make broth with and figured I would try out the instant pot instead of using my crockpot like I usually do.
So I am curious can you please follow up a little with the canning it part? We set in fridge overnight to cool and skim off fat layer … do we discard that fat layer? How do we can from here? How long will it last after canned? probably a year or so realistically???
This is a great video and much appreciated! I discovered by accident how wonderful the Instant Pot is at making broth after I cooked my first whole chicken in it. Just that cook yielded four cups of yummy broth that I used over the next few days. . . but then realized, Oh My Word, true bone broth could yield in the same manner! It is simply unbelievable how much it gels. Never, ever gotten broth like that before using the instant pot.
Hi Melissa. Great vid and such yummy broth! Adding a "glop" of a good acv to your pot will allow better release from those bones (and leaves behind no taste). When my broth is done, the bones are literally pitted and have a sand-like, spongy feel; I strain really well and use traditional 72 hr cook time. May try small batch in ny IP at a point.
very helpful, needed to see how great this turned out:)
I've seen many recipes with Apple cider vinegar as a starter before cooking, to release the minerals. What do you think about it? I also have a question about bones. If I am not going to use the marrow for dumplings or just to eat, is it enough to use "dry" bones for the broth?
Just curious…. when you want to have a cup of your broth to drink, do you heat and drink it straight? or dilute with some water? or???
Melissa, is the apron you are wearing for your book and can we purchase???
I save all my scraps (onion and garlic skins, carrot peels, and celery bits) in bags with chicken carcasses in the freezer. When the bag is full it's time to make broth! 😊
Would I be able to make bone broth in a regular pressure cooker/pot? If so, how long would you cook it for? The gel you got is GORGEOUS!!