My Newfangled Instant Pot Bone Broth

I previously posted a slow-cooker Lazy Paleo Bone Broth recipe, but with the purchase of my absolute favorite appliance ever, the Instant Pot, I have brought my A-game into the making of bone broth.

I use the 8-quart Instant Pot, and I far prefer this size to the 6-quart standard size. I am able to put both a large roast and plenty of vegetables into the 8-quart size Instant Pot for a one-pot meal that will feed 3 adults with some leftovers for breakfast the next morning. The 6-quart size is just too small to do that well. So without further ado, let's talk about my new method of making bone broth!

I buy bags of frozen grass-fed beef bones at our local Alfalfa's natural grocery store when they are available and store them in my freezer. In the near future, I will probably be buying 1/2 cow, including bones and organs, from Lonetree ranch, so stay tuned as I figure out how all that works the best!

I will also use all my leftover vegetable clippings that I save over a week's time in a large bag in the freezer. That includes the woody bases of asparagus that I snap off before cooking the tender parts, the base stems and greens of cauliflower heads, and any greens that are looking too wilted to put into salads or fry in pastured lard and/or German white wine vinegar. Basically, any and all vegetable clippings or wilted vegetables.

Without further delay, here is my new and improved bone broth recipe.

Tools:

Instant Pot

fine-mesh large kitchen strainer

2 glass pitchers with lids

large mouth stainless steel funnel

large stainless steel ladle

Ingredients:

1 frozen grass-fed beef bone

1 large bag frozen organic vegetable clippings

1 heaping Tablespoon Real Salt from Utah.

filtered water

Directions:

1. Place frozen grass-fed beef bone, frozen organic vegetable clippings, and heaping Tablespoon or Real Salt into the Instant Pot.

2. Fill Instant Pot with filtered water three hatch marks down from the Max Fill line.

3. Plug in the Instant Pot.

4. Press the "Manual" button and then the "+" button until the display reads 120 minutes.

5. Place and lock the lid into place, making sure that the silicone seal is in place correctly in the lid. (Believe me, that silicone seal is ESSENTIAL, as I figured out the hard way...)

6. Let the cycle run until the appliance beeps.

7. Press the quick release pressure valve.

8. When the pressure has equalized, remove the lid.

9. Use the ladle, kitchen strainer, and the large mouth stainless steel funnel to transfer the bone broth from the pot into the glass pitchers.

10. Place pitchers with lids in the fridge to use bone broth as a beverage or in other recipes.

Note:

Discard the vegetable clippings, but save the bone in the fridge for 2 more batches of bone broth. I use each bone to make 3 batches of bone broth, and since I started doing that, I have saved a lot of money. I only use homemade broth, so the bone isn't lying around the fridge for very long. I usually make 3 batches every week and a half. If you primarily use packaged broth in your recipes, your bone might spoil if it lives too long in the fridge.

What do you all think of my new and improved bone broth recipe? Is it something you can see yourself using as a staple, like our family does? What do you think of the flavor? What variations have you found for my very basic recipe? Please let me know! You can contact me here

#recipes #TipsandTricks