Image via Outlander Kitchen
Bone broth is a kitchen staple in my house, I usually have at least one batch in the freezer ready to go. I haven’t gotten into the habit of drinking it yet, but it adds wonderful flavor and health benefits to so many recipes!
Once I learned how to make it, it took a while until I got into the groove of keeping it around. I had trouble letting it simmer for 24-48 hours to get true bone broth. I’m lazy!
Now, thanks to my invaluable pressure cooker – that’s not an issue! It’s so exciting – I can make true bone broth in 120 minutes. I also love that with the pressure cooker method, you don’t have to deal with skimming the scum that rises to the top when you cook it on low for 24 hours. It comes out of the pressure cooker so clean!
I use the Instant Pot pressure cooker and love it.
I’m sure you’ve noticed that bone broth is getting some major attention right now but don’t be surprised – this is the stuff that has always shaped the best recipes. It’s nothing new! And in my opinion, not meant to be a fad superfood. It’s just a nutrient dense, whole food option to add to your weekly recipes. No miracles, just healthy additions that may comfort your digestive system and pay off over time.
Storing bone broth was another thing I had to experiment with to find my groove (if you haven’t noticed – if it isn’t easy or convenient, it doesn’t matter how great it is – I won’t do it!). At first I found freezing in big batches inconvenient – it takes too long to thaw. Freezing in ice cubes is popular, but I found that too tedious. You either need tons of ice cube or mini muffin trays, or a lot of patience to rotate an entire batch through 1 or 2 trays. I settled somewhere in between. I store in pint and half pint mason jars, and do ONE tray of mini muffin pucks. That way I have a handful of small servings, but can also easily transfer a mason to the refrigerator to thaw by dinner.
Anyway, on to the recipe I use which, of course, is made to fit my ease-of-use rule. I’ve also listed my favorite bone broth tools below the recipe. I’m not an impulse buyer so I did tons of research to make sure I was getting the right tool at a decent price.
- 3 pounds of beef bones (or a mixture of beef, chicken, turkey), grass fed bones if possible. Frozen is fine!
- 1 onion, roughly chopped
- 1-3 celery stalks, roughly chopped
- 3 carrots, roughly chopped
- 1 tsp Bragg’s apple cider vinegar
- any miscellaneous veggie remnants from the freezer. If you’re not already stashing vegetable ends, start a freezer bag today!
- dump all ingredients into pressure cooker and cover with filtered water. Do not fill beyond 2/3rds of the pressure cooker volume – you need a bit of room at the top.
- close pressure cooker lid and ensure that the steam release valve is closed
- set timer for as high as your pressure cooker will go. Mine is 120, but 90 minutes is plenty, too
- when the time is up, quick release the pressure by opening the steam valve with a towel – don’t use just your hand!
- let cool slightly and strain the broth through a chinois or fine mesh strainer into a big mixing bowl
- cover and refrigerate overnight or until fat solidifies on top
- remove the fat from the top and discard.
- Store the broth in mason jars and be sure to leave room at the top for expansion
My bone broth necessities
Strainer – I did a lot of research on strainers because I wanted to make sure mine was super fine. I settled on an industry favorite that doesn’t break the bank.
Pressure cooker – this is a great pressure cooker with consistently good reviews and it’s on major sale!
Silicon muffin tray – I just have one, for one tray of broth pucks
Mason jars – be sure to leave room for expansion
Pyrex bowl – I store the full batch in this overnight to let the fat solidify. It makes it clean and easy!
Pyrex measuring cup – As soon as the broth is done cooking, I use this to pour into the strainer. It is more convenient for me that pouring the whole pot at once.
How do you use bone broth?