How to Make Low Carb Bone Broth in an Instant Pot
Try this recipe for making low carb bone broth in an Instant Pot, or contribute your own.
Try this recipe for making low carb bone broth in an Instant Pot, or contribute your own.
- Carbohydrate 0.188395 g
- Cholesterol 0 mg
- Fat 0.0025 g
- Fiber 0.0104999995231628 g
- Protein 0.0318 g
- Saturated Fat 0.000445 g
- Serving Size 1 1 cup (3g)
- Sodium 0.209166666666667 mg
- Sugar 0.177895000476837 g
- Trans Fat 0.000755 g
- Calories 1 calories
Step-by-step
- Combine all of the solid ingredients in a 6 quart Instant Pot.
- Pour in the filtered water up to the 4 liter mark.
- Seal according to manufacturer's instructions.
- Turn pot on and set to Manual / High Pressure / 60 minutes.
- Once time is up, cool and release the pressure according to mfg. instructions.
- Cool for one hour.
- Strain the solids out into a clean pot or large container.
- Season the broth with sea salt as desired.
- Chill for several hours or overnight.
- Remove the solidified fat from the top of the broth and discard.
- Portion into containers and store for up to a week in the fridge, or freeze for up to 3 months.
- You can add all of the ingredients to your slow cooker and cook on high for 8 hours - not sure you'll get exactly the same results with the bones getting soft, but you will extract enough from them to make a delicious and healthy broth!
Why Is My Broth Bitter?
Why does this taste overwhelmingly harsh halfway through cooking? Garlic cloves left whole for a full sixty minutes under high pressure release harsh, sulfurous compounds that ruin an otherwise neutral liquid. Smashing the garlic lightly and peeling away only the outermost papery layers while keeping the core intact prevents this over-extraction. Furthermore, boiling the aromatics too vigorously before pressure builds will muddy the clarity and impart unwanted bitterness. Precision matters greatly when utilizing a sealed appliance.
The Acid and Bone Ratio Trap
Adding vinegar is not optional flavoring, but a chemical necessity required to break down collagen into gelatin. Two tablespoons of apple cider vinegar per four liters of water provides the correct acidity to draw minerals from the skeletal fragments without leaving a noticeable sour aftertaste. Packing the inner pot past the maximum fill line of a six-quart unit prevents proper pressure regulation and creates a severe safety hazard during the venting cycle. Respecting volume limits ensures adequate heat distribution across every single component.
Straining and Storage Realities
Passing the hot liquid through a standard wire mesh strainer leaves behind fine sediment and bone shards that grit against the teeth. Lining the colander with damp cheesecloth catches microscopic particulates and yields a completely transparent, professional-grade stock. Chilling the strained liquid for several hours forces the rendered lipids to rise and solidify into a hard top layer that lifts off easily with a spoon. Storing the portions in airtight containers preserves freshness for up to seven days under refrigeration or ninety days in the freezer.
