Bone broth is one of the best healing foods to include in your diet and something I consume on the regular.
It’s become a part of my morning routine and gut healing/autoimmune protocol. And with the instant pot on hand, you can whip up bone broth in 2 hours. Yes – 2 hours!
I used to make broth on the stove in my massive stock pot and would leave the stove on low heat for 12 hours (overnight). The broth always turned out great, but having your stove on for that long, especially in the summer, makes our little condo HOT. Plus, I was impatient and wanted it faster.
Then I switched over to the slow cooker. A much better option than the stove, but I still had to cook it for 12 hours. If you don’t have an instant pot, I recommend making this in your slow cooker. You’ll just have to cook the broth for anywhere from 8-12 hours to get the optimal benefits and nutrients.
Otherwise, get yourself an instant pot. Its inexpensive and is a huge time saver! I love making my Butter Chicken in the instant pot. It’s damn good! And only takes 8 minutes. Serve over some cauliflower rice and dinner is ready in no time.
I get asked all the time about making bone broth and I promise, by following this simple 10-step process, you’ll become a bone broth pro in no time! Hope you enjoy this simple and easy to follow recipe and share this healing goodness with your friends and family.
You can check out my Instagram post here, where I share this 10-Step process with photos, so you can see how it all goes down. Also, be sure to check out my delicious Healing Chicken Soup recipe here that I also make in my instant pot.
10-Step Instant Pot Chicken Bone Broth
Ingredients:
1 leek, washed well and chopped roughly
2 celery stalks, chopped roughly
2 carrots, chopped roughly
1 onion, chopped roughly
5 garlic cloves, chopped roughly
4-5 sprigs of fresh thyme
1 bay leaf
5-6 chicken feet (or more, depending on how big your pot is)
1 pound of chicken wings or backs (or more, depending on how big your pot is. As a note, I suggest to roughly chop these up, which helps to release more nutrients/gelatin. Ask your butcher to do it for you)
1-2 tbsp of fish sauce, gluten free
Directions:
STEP 1: add 1 chopped leaks to your instant pot
STEP 2: add 2 chopped celery stalks
STEP 3: add 2 chopped carrots
STEP 4: add 1 chopped onion + 5 chopped garlic cloves + a few springs of fresh thyme + 1 bay leaf
STEP 5: add in 5 chicken feet + roughly 1 pound of chicken wings
STEP 6: add in filtered water to fill line + add in 1 tbsp of fish sauce
STEP 7: give everything a mix
STEP 8: on instant pot, select manual and set time for 120 minutes (make sure pressure valve is in correct spot)
STEP 9: wait for ON to appear – and you’re ALL SET ?? – let cook
STEP 10: strain into mason jars and store in freezer if not using right away or fridge
