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Instant Pot or Stovetop Option
Once you learn how to make bone broth, you will be making it all the time. Trust me. It's basically one of those recipes where you dump all your ingredients into a pot and let it cook.
If you are not familiar with bone broth, or maybe you've heard of it but don't know why its so popular, it is really beneficial to your health if you consume it regularly. Also, you can save all your bones from a few meals and put them to good use. I will often get a whole chicken, roast it, and save the bones in the freezer for a chicken bone broth. It's great for homemade chicken noodle soup.
Health Benefits
- It's one of the best sources of collagen. Collagen helps to strengthen your skin, hair, nails, and joints and keep them healthy as you age.
- It is high in glycine which reduces inflammation.
- It is high in protein.
- It is rich in b vitamins.
- It contains trace minerals.
There are different ways to make bone broth. I will show you two options: stove-top and instant pot versions. You can use any kind of bones: beef, chicken, fish, etc. However, you will need to reduce the cooking time for the smaller bones like chicken and fish.
Getting Gelatinous Broth
I always hear from people that they can't get their broth to gel or become gelatinous. I think that many people believe that the more gelatinous it is, the more collagen is in the broth. Honestly, the broth will still be collagen rich regardless if it turns into Jell-O or not when cooled. The difference is that there is less water in the more gelatinous broth. However, there are ways to make the broth more gelatinous:
- Use less water.
- Use enough water just to cover the top of the bones (add more as needed when cooking on the stovetop).
- Use at least 4-5lbs of bones.
- Use a variety of bones.
- Some varieties are better than others. I like to use oxtail bones combined with other bones from the animal's joints such as ankle and knuckle bones.
- Add chicken feet.
- You can always "cheat" and add gelatin if you want.
Ingredients:
4-5 lbs of bones
1 gallon filtered water or enough to cover bones
½ cup apple cider vinegar can substitute with wine
2 chicken feet
1 onion coarsely chopped
1 head of garlic
2 stalks of celery chopped
2 carrots chopped
herbs
1 bunch of parsley
How to Make Bone Broth on the Stove:
If your bones aren't already roasted, place them on a greased baking sheet and roast at 350°F for 30 minutes.
Remove the bones from oven and place them in the stock pot. Cover with filtered water and apple cider vinegar. Let it sit for 30 minutes.
After 30 minutes, place your chicken feet into the pot and add your garlic, onion, salt, pepper, and herbs
Bring the broth to a boil then reduce heat to a simmer.
Simmer for 8-12 hours. Occasionally remove the scum that rises to the surface.
Near the last couple hours, add the rest of your veggies and the parsley.
When your broth is finished cooking, remove from heat.
Strain the broth and now you have bone broth!
How to Make Bone Broth in the Instant Pot:
If your bones aren't already roasted, place them on a greased baking sheet and roast at 350°F for 30 minutes.
Remove bones from oven and place them in the instant pot pot. Cover with filtered water and apple cider vinegar. Let it sit for 30 minutes.
After 30 minutes, add the rest of the ingredients.
Set the venting knob to sealing. Then cook at high pressure for 2 hours.
Once the broth is done cooking, let it sit for 10-15 minutes before releasing the pressure.
Open the lid, turn off the instant pot, and remove the inner pot.
Strain the broth, and now you have bone broth!
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📖 Recipe
How to Make Bone Broth: Instant Pot and Stovetop Options
Equipment
- pressure cooker or large stock pot
- metal strainer and large pot or bowl to strain the broth into
- baking sheet (optional)
Ingredients
- 4-5 lbs bones (see notes)
- 1 gallon filtered water or enough to cover bones
- ½ cup apple cider vinegar can substitute with wine
- 2 chicken feet
- 1 onion coarsely chopped
- 1 head of garlic
- 2 stalks of celery chopped
- 2 carrots chopped
- salt and pepper to taste
- herbs
- 1 bunch of parsley
Instructions
Stovetop Instructions
- If your bones aren't already roasted, place them on a greased baking sheet and roast at 350°F for 30 minutes.
- Remove bones from oven and place them in the stock pot. Cover with filtered water and apple cider vinegar. Let it sit for 30 minutes.
- After 30 minutes, place your chicken feet into the pot and add your garlic, onion, salt, pepper, and herbs
- Bring the broth to a boil then reduce heat to a simmer.
- Simmer for 8-12 hours. Occasionally remove the scum that rises to the surface.
- Near the last couple hours, add the rest of your veggies and the parsley.
- When your broth is finished cooking, remove from heat.
- Strain the broth.
- Now its ready to sip on, or you can use it for soups, soaking rice, or making gravy.
Instant Pot Instructions
- If your bones aren't already roasted, place them on a greased baking sheet and roast at 350°F for 30 minutes.
- Remove bones from oven and place them in the instant pot pot. Cover with filtered water and apple cider vinegar. Let it sit for 30 minutes.
- After 30 minutes, add the rest of the ingredients.
- Set the venting knob to sealing. Then cook at high pressure for 2 hours.
- Once the broth is done cooking, let it sit for 10-15 minutes before releasing the pressure.
- Open the lid, turn off the instant pot, and remove the inner pot.
- Strain the broth.
- Now its ready to sip on, or you can use it for soups, soaking rice, or making gravy.
Notes
- Use a variety of bones. For beef broth, I use oxtail, knuckle, and ankle bones. For poultry, I use the entire frame. For pork, use neck bones and ham hock bones.
[…] are many things that you can make in the instant pot like yogurt, bone broth, boiled eggs, rotisserie chicken, and you can defrost ground beef from frozen in the instant pot as […]