I’ve been on a podcast binge lately - listening to loads of them about postpartum and motherhood nutrition. I listened to an extra awesome one that shared the world’s easiest home-made broth recipe as well.
I love bone broth - I buy it from every market I go to. But I’ve never made it myself; it just seemed too… laborious and time consuming. Enter this one: an instant pot (pressure cooker) recipe that the most time poor person ever can make! Without further ado!
The Easiest Way to Make Bone Broth
from Dr Renee White at Fill Your Cup (go and check out the FYC site, it’s a totally brilliant resource for mums)
Did you know that bone broth isn’t just cool… it actually has a load of legit health benefits associated with it too. Namely, it’s super rich in nutrients (like amino acids, collagen, gelatin), minerals (calcium, magnesium, phosphorus), and vitamins (vitamin A, vitamin K). It also supports joint health, promotes gut health, boosts immunity and supports skin health. Most people are well aware there’s something good about it - and have probably heard from their CM practitioner to indulge! - so now you know :)
The old school way is to make bone broth by simmering it for half a day (and in the process, stinking out the house ha!) but FYC have shared an amazing recipe for the quickest chicken bone broth ever. The secret weapon? A pressure cooker (or instant pot!).
Ingredients:
2-2.5kg of chicken bones (such as carcasses, necks, and backs)
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1 onion, quartered
4 cloves of garlic, crushed
2 bay leaves
1 tablespoon apple cider vinegar
1 teaspoon salt (adjust to taste)
Water (enough to cover the ingredients)
Instructions:
Place the chicken bones in the Instant Pot/pressure cooker and add the chopped carrots, celery, onion, garlic, bay leaves, apple cider vinegar, and salt.
Pour enough water into the Instant Pot to cover the ingredients, but do not exceed the maximum fill line.
Close the Instant Pot lid and set the pressure valve to "Sealing."
Select the "Pressure Cook" setting on the Instant Pot and set the timer to 90 minutes at high pressure. Allow the pressure to release naturally for about 20-30 minutes afterward.
Once the pressure has released and it's safe to open the Instant Pot, carefully strain the broth through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the bones and vegetables.
Let the broth cool to room temperature, then refrigerate it for several hours or overnight.
Your chicken bone broth is now ready to use. It can be stored in the refrigerator for up to 5 days or frozen for longer-term storage.
P.S. If you don't have a pressure cooker, just bring the pot to the boil and then simmer for 6-24 hours.
Simple right?? Then you can enjoy the broth by sipping it on its own, using it as a base for soups and stews, or incorporating it into various recipes.
Viola!