Instant Pot Bone Broth That Gels (Whole30 Bone Broth)

The Unexpected Joy of Homemade Bone Broth

For years, bone broth was something I'd seen mentioned in health blogs and cooking magazines, a mystical elixir promising all sorts of benefits. I'd always been a bit intimidated, picturing hours spent simmering over a stove, tending to a bubbling pot. The truth, however, is far simpler – and far more rewarding. My journey into the world of bone broth began as a quest for something nourishing, something that felt both wholesome and delicious after a long day. What I discovered was far more than just a recipe; it became a ritual, a source of comfort, and a surprising testament to the power of simple ingredients.

It all started with a simple Instant Pot. A gift from my sister, it seemed intimidating at first, a complicated gadget filled with buttons and settings. But with a bit of research and experimentation, I quickly realized its true potential. One of the first recipes I attempted was bone broth. The beauty of this Instant Pot method lies in its simplicity. No hours of simmering, no constant monitoring; just the gentle pressure of the cooker working its magic. The result was a rich, flavorful broth that far exceeded my expectations. The fact that it gelled, transforming into a jiggly, beautiful masterpiece in the refrigerator, was simply a bonus. The taste? Rich, savory, deeply satisfying.

What truly surprised me about this bone broth adventure was the versatility of the finished product. It wasn't just a delicious base for soups; it became an ingredient in sauces, a warming drink on a chilly evening, and even a secret weapon in my baking recipes (adding depth and richness to bread and savory pies). The transformation of simple bones into such a flavorful and nourishing liquid felt empowering, a connection to a simpler way of cooking and eating that had eluded me in the past.

Making bone broth also became a sort of mindfulness exercise. The process itself – prepping the bones, carefully arranging them in the pot, adding aromatics like carrots, celery, and herbs – is almost meditative. The quiet hum of the Instant Pot in the background adds to the calming effect. It's a slow, deliberate process that feels worlds away from the fast-paced, chaotic rhythm of my daily life. And the end result? A pot of golden liquid that is both nourishing and deeply satisfying.

It’s become a regular part of my weekly routine. A ritual that reminds me to slow down, savor the small things, and appreciate the simple pleasures in life. The aroma alone is enough to soothe my soul, a constant reminder of the rich, hearty goodness awaiting me in the fridge.

Beyond the personal satisfaction, making my own bone broth has also introduced me to a whole new level of appreciation for food. It’s made me far more conscious about where my ingredients come from and the importance of minimizing waste. Those "leftover" bones are now precious ingredients, sources of incredible flavor and nutrition. This journey hasn't just been about making delicious broth; it's been about discovering a deeper connection to food and to myself.

Step-by-step

• Preheat oven to 350º F. Spread marrow bones out on a cooking sheet and roast 20 minutes.
• Carefully turn the bones over and roast another 15 minutes.
• Remove from oven and let cool slightly.
• Transfer roasted bones to Instant Pot, then pour a little water on the cooking sheet.
• Use a spatula or whisk to loosen the browned bits left over from the bones, then pour the water, melted tallow (fat from bones), and browned bits into the Instant Pot.
• If using apple cider vinegar, add other bones to pot and pour vinegar over. Let sit 30 minutes then proceed with recipe.
• Place other bones (necks, feet, or backs), carrot, celery, a few peppercorns, fresh herbs, and plenty of sea salt in the bowl of the Instant Pot.
• Pour filtered water up 2/3 full, then secure lid with valve in Sealing position.
• Cook on Manual Low Pressure or 180 minutes, then natural release.
• Let cool to touch.
• Place a mesh strainer over a large bowl and gently pour broth over strainer.
• When all broth is strained, discard bones and veggies, and pour broth into glass jars with tight-fitting lids or into plastic freezer bags.
• Keeps in the fridge for about a week. Alternately, freeze, lying flat. Keeps in freezer for several months.