Instant Pot: Bone Broth in a Fraction of the Time

Notes

The Instant Pot's pressurized environment is what makes this technique so efficient. The high pressure allows the water to cook at a higher temperature, breaking down the bones and extracting nutrients faster than traditional methods. However, be cautious when releasing pressure to avoid burns. A common mistake is not roasting the bones first, which can result in a pale, less flavorful broth. Always ensure your Instant Pot is properly sealed and never fill it past the maximum fill line. For storage, bone broth can last up to a week in the fridge or several months in the freezer. Label containers with dates to keep track of freshness.

Steps

1. 1 Preheat oven to 400°F.
2. 2 Spread bones on a roasting pan and roast for 30-40 minutes until browned.
3. 3 Transfer roasted bones to the Instant Pot.
4. 4 Add aromatics like onions, carrots, celery, and garlic to the Instant Pot.
5. 5 Pour in enough water to cover bones by about 2 inches.
6. 6 Add 2 tablespoons of apple cider vinegar to help extract minerals from the bones.
7. 7 Secure the lid on the Instant Pot and set the valve to the sealing position.
8. 8 Select the 'Soup/Broth' setting and cook for 60 minutes at high pressure.
9. 9 Allow the pressure to release naturally for at least 20 minutes before manually releasing any remaining pressure.
10. 10 Carefully open the lid, ensuring steam has fully dissipated.
11. 11 Strain the broth through a fine-mesh sieve into a large bowl or another pot.
12. 12 Discard solids and let the broth cool slightly.
13. 13 Skim off any fat from the surface if desired.
14. 14 Store the broth in airtight containers in the refrigerator or freezer.