Bone broth has been one of those “buzzwords” in recent years. But it’s for a good reason. It is delicious and one of the most nutrient dense foods you can eat… or drink. However, I’ve found I don’t really enjoy the taste of most bone broths you can buy at the store. (I do like this one and I buy it often.) I’ve teamed up with one of my FAVORITE companies Redmond Real Salt for this post and I’m doing an exciting giveaway with them! Enter HERE.
But what makes bone broth so special? When you soak and steep the bones, you are able to extract the most valuable nutrients. For example, collagen and amino acids. Read more about the vitamins and minerals in bone broth here. One of the best parts of bone broth is you get tons of bang for your buck. Fruit, veggies, bone marrow… It’s nature’s multivitamin. Luckily for you, you don’t have to cook your bone broth for 12-24 hours anymore. Enter: Instant Pot!
The Instant Pot makes this process much shorter which is something we all need. Shorter and easier? Sold. I like to use this bone broth in soups and stews (stay tuned for more) and just drinking it for a snack is such a treat. One of my favorite hacks for making bone broth is saving leftover bones from whatever I’m cooking. I just take them, put them in a bag, and pop them in the freezer. Then when I’m ready, I use them for bone broth! Easy peasy! It is delicious and nutrient dense so you can feel good about eating it and sharing it with your family. Enjoy!
- Bones (use what you have)
- 1 whole onion, peeled and chopped
- 1 sweet potato, rough chopped
- 1 lemon, quartered
- 6 celery stalks, chopped
- 1 bag of carrots, peeled and chopped
- 1 apple, cored and rough chopped
- 1 t turmeric
- 1 T rosemary
- 1 T poultry seasoning
- 1 t thyme
- 1/4 t cayenne pepper
- 1 knob or 2 t ginger
- 1 T Redmond Real Salt
- 2 t black peppercorns
- 2 bay leaves
- 8 c filtered water, or enough to cover bones and vegetables
- If your bones are raw, broil them for 20 minutes.
- Add all ingredients to Instant Pot and cover with water. Cook under high pressure for 1.5 hours. Strain and store in the fridge. Also freezes well. Use in soups, stews, or drink alone to reap benefits.