BASIC BONE BROTH (INSTAPOT)
BASIC BONE BROTH (INSTAPOT)
nutrient-rich|healing food|source matters
YIELD: 7 1/2 cups broth
PREP TIME: 5 mins
COOK TIME: 9 hours (soaking and intsapot)
Ingredient/Recipe notes:
- A great one for bulk cooking, freeze in large blocks for soups/stews or in cubes for a pantry staple option.
- Source of bones is of utter importance, choose grass-fed (beef) or truly pasture-raised (chicken), and always check for label claims such as no added hormone and no prophylactic anti-biotics used.
INGREDIENTS
1.2kg grass-fed beef or pasture-raised chicken bones
1 Tbsp raw apple cider vinegar with the 'mother’
~ 2L filtered water
250g vegetables scraps, or
250g vegetables such as carrots, beetroot, corn, sweet potatoes, pumpkin
2 bay leaves
20 black peppercorns
5 cilantro roots, scrubbed (optional)
100g mushroom stems (optional)
DIRECTIONS
Pre-heat oven to 220C/430F fan mode.
Roast bones until browned, around 20mins.
Combine roasted bones with water in the instapot, add apple cider vinegar and let soak for 1 hour.
Add the rest of the ingredients into the pot.
If using vegetable scraps, they can be added frozen.
If using fresh vegetables, rinse and scrub off any dirt, cut into large chunks.
Cook in instapot for 1-6 hours - 1 hour for chicken and 6 hours for beef.
Drain into a large mixing bowl, and discard solids.
Once the drained bone broth is cooled, store in the fridge overnight or until the top layer of fat is solidified.
Remove fat and store separately for cooking.
The bone broth should be of a jelly texture and could be portioned for freezing.
Store up to 2 months in the freezer, if it lasts that long!
Enjoy!
