How to Make Instant Pot Bone Broth. A simple recipe that is liquid gold. Customize your bone broth with fresh herbs and vegetables!

Homemade Bone broth is a lot easier than you think.

I recently got into the habit of making batches of instant pot bone broth when I couldn’t get my toddler to eat anything but rice. Seriously; every meal. Every day. 

I needed a way to make her meals more nutrient-dense, gut healthy and filling, without relying on fats, like butter and ghee to increase her calories.

Enter homemade bone broth.  I didn’t realize that we would end up benefiting from this too.

There are tons of health benefits. Bone broth not only aids in digestion, it supports joints, gut health, and promotes skin elasticity, and bone health. And the best part is it’s super easy to do at home.

If you’ve made my regular broth (it’s also an IP recipe) then you can totally do this too.  

Start by roasting the bones to bring out the color and flavor. If you happen to have rotisserie chicken carcasses you’re trying to use up, you can skip this step. 

Loaded it all into the instant pot with your vegetable scraps from the week and you have bone broth in a flash. Use it for soups, rice, and sip it by the cupful.

• Bones: you’ll need about 3- 3½ pounds of bones for this recipe. Start with rotisserie chicken carcasses or use fresh chicken bones, beef bones or a combination of the two. I find that if I’m not using chicken feet, I’m unable to get a highly gelatinous bone broth. Therefore, I always like to toss in at least ½-1 pound of beef bones to get that giggly texture. I use a combination of marrow bones and knuckles.
• Apple Cider Vinegar: it breaks down connective tissue which is rich in collagen. This will give bone broth a giggly gelatin-like texture and a heartier flavor. It also aids in extracting the maximum amount of nutrients from the bones. It lowers the pH which aids in extracting minerals like magnesium and calcium from the bones.
• Kosher Salt: I like to salt my bone broth, but this is optional, feel free to leave this off if you’d like
• Peppercorns: I like to use little mesh baggies to add the peppercorns, garlic, and bay leaf. I find this keeps the broth a little cleaner and I don’t have to strain it as much.
• Garlic: adds flavor, use more or less to taste
• Bay Leaf: I add just one for 
• Onion:onions and garlic are my staple aromatics for bone broth. Feel free to play around and use what you typically like.
• Veggie Scraps: use the peels of carrots, the bud of a celery, thyme, rosemary, and basically any other veggies you might have on hand.

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