I have been making bone broth for a few years now, but I had only used my IP as a slow cooker and that took 16 hours (some recipes call for 24). This was my first attempt at adding this much liquid to my IP, but I trust Michelle at Nom Nom Paleo, (she hasn’t steered me wrong yet). I read through the recipe, and you can cook this at high pressure for 30 to 120 minutes. I decided to try 90 minutes, and it is the best bone broth I have ever made. I have made what I thought was bone broth several times, but it didn’t quite gel as much as this version. I was really pleased with the clean, rich flavor! The Instant Pot proves its value every time I use it. Thanks for reading, enjoy!
Instant Pot Bone Broth – adapted from Nom Nom Paleo
- 2.5 pounds bones – I used chicken
- 2 medium leeks, cleaned and cut crosswise, and rinsed well
- 1 medium carrot, cleaned and cut
- 8 cups of filtered water (I use my Berkey for this)
- 2 TBSP fish sauce
**Be sure to clean the leeks well – there is grit trapped in the layers.
- Toss the veg and the bones into the pressure cooker, (mine were frozen). Pour in filtered water and fish sauce. Cover and lock the lid and cook for 30-120 minutes at high pressure.
2. Once the cooking time is up, let the pressure release naturally for 10-15 minutes, then manually release the remaining pressure. Carefully remove lid, and let cool. Strain and store in the refrigerator or the freezer.