How to Make Bone Broth in Instant Pot (FAST BONE BROTH)
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- Опубліковано 13 чер 2024
- 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 and gelatin in your homemade broth without simmering for hours on end, this is the fast bone broth recipe you've been waiting for (even if you didn't know it).
This easy bone broth recipe requires no veggie peeling and my super fast veggie freezer scrap bag tips.
The instant pot is my secret trick to getting my broth to gel every single time, because the gelatin and collagen in broth hold great nourishing and gut healing benefits.
Learn how to pressure can in my free series here so you can have Mason jars full of your gorgeous broth ready on the shelf! melissaknorris.com/pressureca...
Here's 5 ways to preserve bone broth at home melissaknorris.com/podcast-48...
Make Your Bone Broth Better by Avoiding these 5 Mistakes (or to make bone broth in a slow cooker) • Make Your Bone Broth B...
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• How to Make Bone Broth... - Навчання та стиль
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.
Where did you get your enamel pan? Would love to try the broth?
@@goodlife488 I got it years back from one of those home parties for a company called... America something, they went out of business about 5 years ago I think. Here's one from Amazon that's not quite as deep but really similar amzn.to/2GI5OL9
@@goodlife488 Yes! I thought it was so pretty. The one on Amazon is not quite as nice though.
I use a regular pressure cooker for making bone broth. Works so much better/faster, and... I've been able to pressure cook the same bones 2-3 times and get excellent stock each time. I like to put in fresh onion, carrots, celery each time.
Would goat bone broth have as good benefits?
I like to use the soup setting, low pressure, for 2 hours. Great video!
I was skeptical if you had successfully done it until I saw that gel. Wow! Impressive that you got gel in one hour! Never seen that done before. So you were willing to buck the 2-4 hour minimum dogma and I appreciate you showing what's possible. It is super helpful. Thx!
Perfect. Ive started eating grass-fed beef shanks every day, i freeze the bones after cooking until im ready to bulk broth
Best fastest ,smartest … nutrient wise information and recipe I’ve seen so far 👍🏻
Thank you for the recipe and easy to follow directions. My first time using IP for bone broth, and about the 5th time using my instant pot. I ran my bones thru 4 times to ensure I got ALL the goodness out of them, using fresh water each time. It was perfect. I will mix all the broths together to get an even taste. I would never have considered doing this until I saw your video. This really was so much easier than using the slow cooker or even the stove top. Thanks again!
Got my pot going as I watch 👍👵🏻👩🌾❣️
Excellent video and instructions! 🙏
Thanks! Doing it tonight! ❤
A great video, Melissa, and I was a professional photographer for twenty years and you are such a natural beauty.
I love this video! I pull it up every time I make bone broth!
Hi @abovethewaves🌊! Quick question, Does it matter how much water we add? Does it have to fill all the way to the top or just enough to cover the bones?
I have one of these pots so ...Im gonna try this..thankyou
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
I was going to disagree, because stating that the soup button is somehow a must, I found that to be not really true. But it is true that one hour isn’t enough. The end of this video where the marrow is still in the bone, even though she said wasn’t and the next bone she stated that it would go into another batch, that’s where I was thinking: COOK IT FOR LONGER.
I suspect this lady might actually toss the marrow out with the bones, while she stores vegetable pieces that should be used in compost, not saved in a plastic bag for another recipe. That saving in a bag seems as though she keeps rotting potato peels in there as well. Composting, if you do organic veg garden, it certainly should also include composting.
Just saying if you become a mature adult you might be able to give advice without sounding like the old hag in the house in shambles that NOONE likes. Good luck on becoming more mature
@@countycalling petty and sad attack .... shameful
Hi
Just to clarify put on soup, ideally 4 hours, what should the pressure setting be, low or high?
Quercitin is what you get from onion and other skins. VERY medicinal. I always process more than once. Multiple times.
Roasting also helps bring out the good nutrients in the bones.
New subscriber here! It looks delicious 😋!
Thank you for sharing
very helpful, needed to see how great this turned out:)
Glad you found it helpful! And I still get excited everytime I see the gel, lol
@@MelissaKNorris Does it matter how much water we add? Does it have to fill all the way to the top or just enough to cover the bones?
Ty so much
enjoyed your presentation, only thing I thought was missing was either some vinegar so the minerals are released... thumbs up
I do the baggie full of scraps in the freezer too! And instead of waiting for the broth to cool in the fridge I put it through my large gravy separator
I was trying to make beef tallow and bone broth yesterday just going off memory of several videos I watched. I should have taken notes. I ended up putting my bone broth ingredients in a regular crockpot for 12 hours. Its strained and letting it set in the fridge right now. Hopefully it gels up. We will see. Next time I will try this instapot process instead. Thanks!
Hi, the bag of skins and vegetable cuttings, do you store it in the freezer until you need to use it?
What about the acid to help release the colligen and minerals from the bone?
Roasting the bones is the secret to flavor what a difference I made mines 2 days ago and its almost gone
Can i start with frozen marrow bones or should i let them defrost?? As for chicken carcass, do i need to try and remove most of the meat? Or does that matter?
Thank you. Do you throw away bone marrow after cooking?
Do you pressure can your broth if you’re not going to use it right away? And if so does pressure canning it lose it’s gelatinous texture?
You forgot the vinegar!! Could also use ginger root and tons of other medicinal herbs and spices
The collagen is Most important
I was just thinking she forgot the apple cider vinegar. Maybe you don't need it?? I always use it.
It just helps pull out the minerals. All in all, totally optional. I've made with and without.
@@lisaboudreau5390 some people don't like the flavor in their broth so they omit ACV
@@L.Young612 once it cooks down there is zero taste. It's used only to draw the nutrients out of the bones.
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
I've never had an all white jell but if it jelled, sounds like you had some good gelatin/collagen going on in there!
@@MelissaKNorris I think so too.
Thanks for the video, what kind of beef bones do you use? What would I look for in the grocery store?
you want a mix of bones, for beef, knuckles, marrow bones, short ribs, bones from bone in roasts or steaks, you may be able to find some being sold as a package at the store but they are growing in popularity and price. most bone broth advocates would tell you to get grass fed and finished beef bones. for chicken, pasture raised, chicken feet, necks, carcasses, you can get these bones at the store too. if not, check a local butcher.
Can you please send me a link for where to purchase the bowl and the strainer used in this drop. I was disappointed when I went to your show notes and you did not have an affiliate link.
I'm loving your videos!
How do you use the broth medicinally?
Do you recommend cooking it for an hour or slow cooking it for 3 hours does it make a difference I've heard two different ways
What’s the best way to warm it up when you wanna drink it? I did chicken bone broth!
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.
Hey Kerry, I use vinegar when I did the slow cooker, but if using small bones in the Instant Pot, even without vinegar, the chicken bones crumble apart and the smaller beef bones are totally soft so I haven't found the need to add the vinegar with the pressure cooking. Raising a jar of bone broth goodness to ya!
@@MelissaKNorris Oh boy, good to know. :/ Spatchcocked a turkey today - neck, spine, etc are in my IP as I write. I added acv. Doubt it'll ruin it but I will file your info in my memory bank for the next time. Have a great day - it's glorious outside!!
What is acv?
@@marilynnwade1038 Apple cider vinegar
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!!
Thanks Kim, in a regular pressure cooker I would think it would still be an hour time. I know, that gel... same feeling as when the jars ping on the canning :)
Same time. A regular stove top pressure cooker is the same, just no simplified buttons, and certainly not as sage or as foolproof.
Vinager should be added to pull out minerals from the bones.
How do you can it?
Curious to know your thoughts on how the veggie flavor differs when you make broth in the instant pot compared to making it on the stove. A blogger I follow says to make broth in a stock pot if you want to use veggies in it because it's too much flavor when you use the Instant Pot, so I've never tried it out.
Too much flavor 😂
Melissa, Could you please provide with recipe. I could not find it. How many pounds of bones and how much water to add.
It has a oven button?
DO the bones cook quickly? Could I potentiall just use the "Bone Broth" button and cook it for only 30minutes or do I need more time to safely cook it?
Melissa, I'm new here! What size instant pot do you have? How much did you yield after you strained it? Sorry for so many question I've never made it before.Im curious as to why you would discard all 4he vegetables, why not eat it with broth? Not the onion skins of course. Thank you!!
That is a great question.
I was wondering the same thing 😊
For bone broth would I need an 8qt instapot? I’m trying to pick a size. Thank you.
Most users as well as cooking educators that’s I’ve watched, as well as from personal experience recommend the 6qt. Having a larger family or need for a larger batch output, go with larger. ATK in their infinite wisdom also suggests the 6qt. It’s the most versatile, takes up less space, and overall the best in terms of being least costly.
When I got my first one I soon found that I was thinking I should’ve got the big one, but as I got more familiar I realized I didn’t need a bigger one, I needed ANOTHER one.
Having two is good for doubling recipes, but also doing two different things at once.
I think I’ve scored each time, because the first one was an introductory price, these things weren’t quite hitting their popular appeal. Or I hadn’t been aware. I don’t recall, that was around 3-4 yrs ago. I bought my second last winter in a sale, so it also was around $80 or so. The big ones are too $$ and since they take more space, something I’m short of, that’s key.
Wow you can do this broth in 1 hr in pressure cooker vs 24 hours in regular pot???
How big is your instant pot? I’m investing on one and I am trying to decide if to get the 6 or the 8 quarts. Thank you
Definitely get the 8 quart, it's better to have a bigger one! I have the 6 and wish I got the 8
How long does it take your instant pot to pressurize and have timer starts when you do bone broth? My pressure is on low which may also be why its taking some time for the time to start I assume
Don’t bother with low pressure. That’s for particular things that don’t need pressure. These IP units have low med hi settings. In years of using I have been using hi exclusively. If I was doing yoghurt or some bread or cake, I’d probably be doing it totally wrong.
But when pressure cooking, high is where it’s at.
As for how long. That’s also a low pressure issue. Low pressure means it’s gonna take a lot longer to get enough steam to seal.
That's a great tip, I wish I knew where to get bones from grass-fed animals. So far, only online and they are so expensive
Do you have a local butcher
@@deanasharp4775 no, I don't
Buy grass-fed beef shanks!!! I eat 1 lb daily but you can do 0.5 lb or whatever. I save my marrow bones in a freezer bag from my grass-fed beef shanks
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?
Hi Stephanie, when I'm using a slow cooker I'll use the apple cider vinegar but the pressure does such a good job of drawing everything out, I haven't used it when I'm doing the Instant Pot. You can use dry bones for broth, I save the chicken carcass after we roast a whole chicken and use that for chicken broth. I generally add a few chicken feet (we butcher our own so I have them and the feet give really good gel) but if you don't have the feet, usually you need at least two chicken carcasses to have enough bones to get a good gel.
Is this a 6qt or an 8qt IP? Thanks for this video!
This is the 6 qt, if I buy another one I'll probably go to the 8 quart
There’s also a 10 quart now
Do you reuse the veggies or add fresh veggies with each batch? How much veggies do you need in total
I add in fresh veggies, they don't have much left to give after making broth for a second time like the bones. I usually add in about 1 onion, at least a few cloves of garlic, and then the celery stalks and two to three carrots plus my herbs.
No acv?
Do you need to add apple cider vinegar when making the beef bone broth? I thought that was a necessary step.
Not with the pressure cooker, it draws everything out without it. If using a slow cooker then yes.
I am such a weirdo I think because I hate when people call and Instant-Pot, and InstA pot. LOL! Tomato Tomahto though, right? ;)
Excellent video and super helpful! Glad I found your channel! It looks like you have some really great content to binge watch!
Question, those ARE organically raised beef correct otherwise would one not simply be leaching out undesirable chemicals when insta-potting? Great video, nice looking broth gel. Best
We raise our own beef, organic and grassfed
@@MelissaKNorris Thank you for the reply. I need to look for local organically raised beef and their bones. Not enough room for cattle in my apartment's tiny backyard. ;') Best
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.
Yes, but with chicken I use at least two carcasses worth of bones, they're smaller so it takes more to get the gel factor :)
Does bone broth cooked 24 hrs. In slow cooker produce histamine? I ate some l made and for the first time in my life my sinus and air allergies were wrecking havoc on me for 2-4 days. Appreciate your knowledge on my concern. Thanks and God bless.
That’s a great question! I’d like to know as well.
What do you do with the gelitan? Mix with water?
That’s jello. This isn’t for making jello. The broth is a concentrate. You can dilute it with water, this makes it an un concentrated version, more like the store bought stuff that doesn’t have any of the stuff you are hoping to create.
What do you do with the rest of the bones you you roasted & didn't use,do you refrigerate them?
She said she was making 2 batches
Ok, thanks.
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???
For canning, put in fridge and cool, remove fat layer (use to cook/fry meat with etc.) then you must bring the broth back to a boil, put in jars, and use a pressure canner (broth isn't an acidic food so it MUST be pressure canned). I usually go through mine faster than a year but a year to 18 months is the recommended time frame :)
@@MelissaKNorris Thank you for the reply. We will probably go through them pretty quick as well once I start making some :) So on pressure canning would that be like the standard 10 lb weight (I think) for maybe an hour ??? AND maybe a stupid question here but are we primarily talking beef bones here or can you use any bones?? pig? deer? lamb? etc... I'm not real sure where to get any of these really just yet but just asking :)
You just want to be careful with deer that it doesn't have any disease (there were some documented cases of wasting disease in deer) but yes, pretty much any bones. For pressure canning, it depends on your altitude, if you're 1,000 feet or below sea level then it's 10 pounds of pressure, if you're above 1,001 feet then 15 pounds of pressure. For broth its 1 hour for pints and 75 minutes for quarts with 1 inch head space. :)
@Nettie Reynolds So instead of pressure canning them you are saying just put the jars in the freezer and preserve that way right? That seems easier I guess ...
@@MelissaKNorris actually the NCHFP recommends just 20 minutes for pints and 25 minutes for quarts, for any broth. I follow the Bernardin recommendation for vegetable broth which is 30/35 min. Since the veggie broth time is longer than beef or chicken broth I use that.
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
Where to store bones before ready to cook? Freezer or fridge
Is this a real question? Long term in the freeze. A week in fridge. Same as most foods.
how many lbs of beef bones for one batch?
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?
You're not getting to get anymore out of it by going 2 hours, it's already extracted all the gelatin and collage when the bones go that soft, so I don't bother with 2 hours and just do the 1 hour, it won't hurt anything, it's just unnecessary
@@MelissaKNorris Thanx for responding. Much appreciated!
The longer you heat, the more denaturing of the proteins you are wanting to keep.
Some of the people doing it for two or three hours are clicking on “low pressure”, whereas she is using the “high pressure” option
I cook mine for 2-3 hours on low pressure. It gets most of the marrow out so the end result is much more gelatinous. It's really about preference since you can make 2 less gelatinous batches with her method, which is still great if you intend to use the broth for soup. I sip mine so I prefer it condensed.
If I can my bone broth, it will loose it's gelatinous form, right?
No, if you put it in the fridge it gels back after being canned (broth only shows gel when it's chilled, not hot or room temperature)
What about making broth with chicken bones? Do I have to bake them first, too?
Just roast them until golden colour , most say that gives a deeper flavour , it definitely does .
@@tomsmith5456 Thank you
Great video. Geez a lot of apple cider vinegar fans out there lol. Question, how long is the broth good for in the fridge if I'm not vaccum sealing or canning it for long term?
You can freeze it.
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???
For drinking I do heat it and drink it straight, no dilution. If we're really feeling under the weather we'll mix it with some fire cider (I'll have that recipe and info on Fire cider coming out in a few weeks on my podcast/blog :)
@@MelissaKNorris Great ! thanks!
I cook mine longer, 2-3 hours on low pressure, so it's a more condensed version. I dilute mine a bit and add some butter. If I make 2 batches like shown here I drink the broth undiluted, or use in soups.
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.
Amen, right! Same thing with a pot roast, the broth that comes off it is great :)
@@MelissaKNorris Yes, Amen! I will have to try the pot roast in the Instant Pot now for sure!! Thanks :)
Wouldn't pressure cooking at high heat kill off all the good enzymes?
Enzimes are in fruit and vegetables mostly and they also get destroyed by stomach acid, and also normal boiling
Nearly all enzymes are deactivated above 47° C
Would this work as well without the celery, my husband doesn’t like the taste of it - thank you 🦆💕
Use a pepper or green onion as a substitute. These ingredients are cultural variations of a vegetable 'trinity'.
Will do thanks 🦆💕
This has worked brilliantly for me in the Instant Pot - solid jelly. BUT ... I'm getting an awful reaction. I roasted the bones, and I boil the broth again thoroughly before eating it, but I'm getting really intense cramps and diarrhoea - does anyone know why that would be?
It is highly concentrated. It can be rough. Start out with it watered down. Or start out with small amounts. 1/4cup a day… then to 1/2. Etc.
Can I use celery seed in my bone broth. I don’t have celery today? Also, how do I can bone broth?
I have a playlist with different videos on home food preservation including this video on canning broth and yes, you could use the celery seed, you'll just strain it out ua-cam.com/video/2bJT1zx-y4c/v-deo.html
Celery seed is great for scent. Not having celery isn’t important. Veg isn’t needed. It’s bone broth. Adding the veg just makes it a veg flavored broth.
There are several videos on canning bone broth. One really good one is Living Traditions Homestead. Sarah is a very good instructor.
Do you throw away the gelatin?
The gelatin is in broth when you make it.
@@MelissaKNorris oh ok I’m still new at this thank you!
Is there a particular kind of beef bones to buy? I was looking at the store this morning and they were 3 dollars a pound which seems high to me. Besides beef, can you use chicken bones? We don't raise our own meat so I would like to be economical about this all.
I use my beef bones twice, but you can ask for marrow bones and also check soup bones. You can definitely do chicken, I usually do two chicken carcasses and even use the feet (you skin them).
Personally, I think some of the benefits, various nutrients cud be destroyed to a certain degree with that high heat cooking. Just my thoughts 😊 Will continue with simmering and I get a good jell as well and tallow (fat,lard) for which I can use for frying etc and use as a spread as well
Even Sally Fallon says if it's gelled nothing is destroyed. The roasting temp you cook a chicken at is higher than the instant pot
@@MelissaKNorris Does it matter how much water we add? Does it have to fill all the way to the top or just enough to cover the bones?
Could you please give me an approximate quantity of the bones you used in this recipe ?
For chicken I use 2 carcasses usually and beef about 2 to 3 larger ones
@@MelissaKNorris 2 to 3 large what? Pretty hard to use an entire carcass of a cow.
I believe she’s referring to two or three larger marrow bones
FYI....The music playing while you are talking makes it very difficult to hear properly.
I’m not sure what I did wrong but my broth didn’t gel when cooled but remained a liquid. I just had one larger bone instead of several small ones but I thought that’d be fine. Should I have just let it cook longer?
You needed more bones.
@@MelissaKNorris Good to know. Looking back I think I should’ve let it cook longer as not only was it a large bone but it was frozen as well. In a similar situation now I think I’d probably go 90 or 120 mins.
Mines was still in liquid form and I left it in the fridge over night. Any idea what I did wrong
Just cut the whole head of garlic in half through the middle horizontally.
I like your vid very much but there’s some background music that sounds like a washing machine is running.
Don't u worry about heavy metals from the bones?
You forgot Apple Cider Vinegar to draw out the nutrients from the bones...
With the pressure cooker my bones are crumbling (aka everything is out of them) so I don't use it like I do with a slow cooker
Where's the steps???
the background music is so loud i can't concentrate on what you are saying! I don't see anyone else mentioning it, so it must be a quirk of my brain. Any hope for a transcript?
There's a link to the blog post in video description or use closed captions 🤷
has went. has gone.
hasn't came. hasn't come.
Grammar.
And INSTANT pot. I don’t know why I have to stop watching videos when they continue to say Insta Pot. It’s a personal thing for me, and not the poster’s issue. But it turns me right off and I stop watching. Grrr
I think Instant pot started out as instapot from articles I previously had read.
3 hours, not one hour.
I must be the only person that has a huge pot of bone broth (liquid) not gel !! 🤔😂🦆💕
It’s liquid at high or room temp. It doesn’t gel till it cools completely.
Also, I yours didn’t gel it’s likely because the bones didn’t have marrow inside, collagen and connective scraps and a sparse amount of meat still attached. The collagen needs to break down in the high pressure and temp.
Chicken or Turkey bones are excellent for this, I sometimes snack the keg bones and any of the limb bones to assure cracking so that the gunk inside is released.
If the bone is “empty” when the cooking is complete, that means it’s empty. Nothing of value left, unless you want to grind it up for your bread, like the giant or who never mentioned that in the kids bedtime stories.
@@STV-H4H Many thanks, will try again 🦆💕
Great recipe, but please, everybody, there is no such thing as an “INSTA-POT” - nonexistent item. What we are working with here is an INSTANT-POT - please pronounce the three T’s - that’s the name of it. If people say “Insta-pot” they sound like amateurs who don’t know the product.
Thank you for the great bone broth recipe, I’m trying it right now!
I watched most of this video and then realized I don't have an insta- pot or a pressure cooker and that's how you can make it so fast.Pffft.