I’m sure by this point you’ve heard of bone broth and the buzz surrounding the benefits this nourishing golden liquid has for your body. If you’ve checked out the mason jars filled with bone broth in your local health food stores, you’ve also seen the high price point and likely turned your head the other way. We don’t blame you! The good news is, homemade bone broth is much more flavourful and price conscious than the store-bought stuff and you can easily make it at home in your Instant Pot by repurposing leftover chicken bones. You can drink warm bone broth as is or you can use it in any of your favourite recipes as a replacement for traditional stock. Check out how bone broth fights inflammation below!
Because bones are rich in magnesium, phosphorus and calcium, the broth that results from stewing bones is also rich in vitamins and minerals. The collagen that seeps into the broth is a great source of amino acids which are the building blocks of protein.
There are many additional benefits to drinking bone broth that include:
- The collagen in bone broth works to protect our joints which undergo wear and tear with repetitive use
- The amino acids in bone broth work to reduce inflammation in the body
- The added boost of protein supports weight loss
- Bone broth is known to help with digestion and work to heal the lining of the gut
- Drinking bone broth before bed works great as a sleep aid
Here’s our favourite recipe for a simple anti-inflammatory homemade bone broth in the Instant Pot.
This recipe makes about 6 servings.
- 2.5 lbs assorted organic chicken bones (roasted bones are most flavourful)
- 2 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 1 white onion (skin removed and cut in half)
- 2 cloves garlic (peel removed)
- 1 tbsp apple cider vinegar
- 1 tbsp whole black peppercorns
- 1 tsp Himalayan salt
- Any fresh herbs you have on hand (rosemary, thyme, etc.)
- 8 cups of water (enough to cover the bones and just below the MAX FILL LINE)
- Place the bones, vegetables, fresh herbs, apple cider vinegar, salt and pepper in the Instant Pot.
- Fill the Instant Pot with water and close the lid. Set the knob to the “sealing” position and set on “manual” pressure for 2 hours.
- After 2 hours has passed, allow the pressure to release naturally and wait for the float valve to drop.
- Strain the broth into a container and discard the vegetables. Let the broth cool and strain the layer of fat off the top.
This broth can be stored in the fridge for 4-5 days or in the freezer in glass jars. Also, be sure to leave a couple of inches of room at the top of the jar when freezing to allow for room to expand. Another good tip is to portion the broth out before freezing so you can defrost it as needed for recipes.
Bone broth will normally gelatinize in the fridge and it will go back into a thin broth consistency when reheated.
Roasted bones provide additional flavour to the broth, so a popular tip is using the carcass of a whole roasted chicken for this recipe.
The apple cider vinegar is key to break down the collagen in the bones and release it into the broth so don’t skip this ingredient!
Like what you read? Check out our other recipes to support your gut health and inflammation.
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