How to Make Bone Broth

(Instant Pot Version)

“Bone broth is the base used to make so many epic meals:
Japanese ramen, Korean Seollangtang, Vietnamese Pho, Western Stews and Soups”
— Cook Martina of the King Kogi Airship

You can use beef, pork, lamb, turkey, or chicken bones to make different types of broth. The key to extracting the protein and gelatine is to use the parts of the animal high in connective tissue.

  • Best Options: Knuckles, joints, feet, and marrow bones

  • Pricer Additions: Oxtail, shank, and short ribs added for extra meaty flavour

Ingredients:

  • 1-3 pounds of bones, but it’s hard to give an exact amount because it just needs to be enough bones to fit into your Instant Pot, Crockpot, or stove top pot

  • 1 tbsp of oil (for roasting bones)

  • 1-2 tbsp apple cider vinegar (or vinegar of your choice)

  • 1 tsp- tbsp salt (depends on the size of your pot)

  • enough water to cover the bones

Instructions:

BLANCHING THE BONES (Optional)

Why am I gonna do this extra step Martina? You don’t have to and you won’t get sick or anything. This simply helps you achieve a clear looking broth that tastes a bit more “clean”. The blanch removes impurities such as little irony tasting blood pockets, extra protein, and bone dust.

  • Boil a pot of water with your bones inside.

  • Let them boil on high for 10-15 minutes, you can skim off the foamy protein that arises.

  • Rinse them off in a sink afterwards until the water looks pretty clear.

ROASTING THE BONES (Optional)

If you roast the bones, you get an extra caramelized flavour added to your broth, but it is not necessary.

Instant Pot Roast Option:

  • Set your pot to “Sauté” or “Stir-fry” and to “High”

  • Add the oil and roast the bones until they get a bit brown and crispy.

  • Scrap the little bits of crunchy meat off with a spatula and a little water.
    * Be careful for oil + water splash back!

Oven Roast Option:

  • Pre-heat to 400F or 450F (depending on how hot your oven can get)

  • Lay the bones on a roasting pan, don’t pile them on top of each other.

  • Roast for 30 mins until golden brown, flip periodically for maximum goldeness.

CROCKPOT (SLOW COOKER) INSTRUCTONS

  1. Follow the same steps 1-2 of Instant Pot.

  2. Bones must be covered with water by at least 2 inches. Cover with lid.

  3. Bring it to a boil on HIGH then set it on LOW and simmer for a minimum 14 hours
    and maximum of 48 hours.
    *Top up with water if it begins to get too low during a 48 hour cook time

  4. Follow steps 6-10 below once the timer is up.

INSTANT POT INSTRUCTIONS

  1. Add the bones to the pot until they’re just under the max line.

  2. Add vinegar and salt unceremoniously.

  3. Fill the pot with water up to the max line.

  4. Set to “Pressure Cooker” mode, put it on “High”and set the timer for 4 hours.
    Make sure the valve is set to Sealed

  5. After 4 hours, let the pressure release naturally, about 45 min -1 hour, then release the remaining pressure before opening the lid up.

  6. Remove the bones. Save any delicious nubs of bone marrow or meat you find. Delicious with a bit of salt and spread on bread!

  7. Get your oven mitts, remove the Instant Pot inner bowl and strain the broth through a sieve into a heatproof bowl.
    * Some people use cheesecloth or they double strain the broth to make it super clear. I absolutely do not care about the extra straining.

  8. Pour the broth into heatproof storage container, I recommend glass. Then cool it ASAP.

    I put my glass jars of broth into a bowl of cold water with the lid off. Then I stir it around to help the steam rise off. I add ice to water around the jars to help really cool them down. Some people pop them into their bathtub with cold water, or out into the snow.

  9. Once they are cool enough to easily touch, store them in the fridge or in a cool place to set. The fat will separate from the broth during the cooling process, but it has to be cold.
    EXTRA BONE BROTH TIP: I always pop the still hot bones right back into the instant pot, cover with vinegar, salt and water and do one more extra batch.

  10. The next day there should be a thin layer of white, and that’s the fat. While it is cold, remove the fat with a spoon, it should just pop right off! Keep the fat to cook with or toss it.

How to Make Bone Broth