Bone Broth (for both the InstantPot and Stove Top)

5 from 1 vote

High quality chicken or beef bones, ideally enough to fill your pot ⅔ of the way
2 onions, quartered no need to peel the skin off
3 carrots, rough chop cut each into just 2-4 pieces
3 ribs of celery, rough chop cut each into just 2-4 pieces
2-3 bay leaves
a few peppercorns
chicken feet optional
filtered water

Place all ingredients in the pot – bones, onions, carrots, celery, bay leaves, peppercorns, optional feet in the pot. Fill with water just to cover the bones and vegetables (remember if there is too much water your broth may not gel).
Place the lid to the InstantPot on and turn the dial to SEAL.
Select the manual/high setting and arrow to 120 minutes.
Let the broth ”naturally release” which usually takes about 20 minutes. Be sure to release the dial to VENTING before opening the lid.
Let the broth cool a bit if you have time, and strain. We have finally mastered our system – we have a stainless steel fine mesh sieve that we have on top of a large stainless steel pot. We pour through the sieve and then use a wide funnel to get the broth into large 2 quart size mason jars for storing in the fridge.

Place all ingredients in the stock pot – bones, onions, carrots, celery, bay leaves, peppercorns, optional feet.. Fill with water just to cover the bones and vegetables (remember if there is too much water your broth may not gel).
Turn the heat on high. Once the broth comes to a boil, skim the scum that bubbles and rises to the top (I use a wide mesh spoon). Then, turn down to low.*You want slow occasional bubbles to occur, much less than a simmer but more than flat. This is important, you’ll find the right temp!
Let the broth cook for at least 24 hours. If the water significantly reduces, add a bit to the pot.
Once it’s done, let the broth cool a bit if you have time, and strain. We have finally mastered our system – we have a stainless steel fine mesh sieve that we have on top of a large stainless steel pot. We pour through the sieve and then use a wide funnel to get the broth into large 2 quart size mason jars for storing in the fridge.

We discard the fat that rises to the top and hardens once in the fridge. I’m sure there is a use, and it’s a little wasteful, but right now we don’t do anything with it.
We use the majority of our broth as a base for our soups, but it’s also really yummy to just heat it on the stove, add some salt and drink in a mug on a chilly morning. Check out my most popular recipe, Egg Broth Soup – my most favorite, most nourishing breakfast!
If time allows, and if you’re using raw bones (ones that have never been cooked), roast bones at 400 degrees for 30 mins. This really improves the flavor and the depth of the broth!