Pressure Cookers are all the rage at least in my life. Cooking for 4 hungry mouths can take up a lot of time leaving me very little time to do anything else. I have had been a big fan for over a decade. My first was the Wolfgang Puck electric one that I was given as a gift. I loved it so much until a few years ago I found out about the Instantpot. Guess what…it is even nicer than the one I had. So when it was time to replace mine I jumped at getting this new and improved Instantpot. This is one recipe that proves how invaluable this small kitchen appliance is.
You may have heard how healthy Bone Broth is for you and your gut health. So have I. I make broth all the time from veggie scraps that I keep in my freezer and decided to give Bone Broth a go.
Recipe: 2 Raw Organic Beef Shank Bones, 3 Carrots cut into 3rds, 1 medium onion cut into 4ths, 2 Celery Stalks cut in half, a clove of garlic and S & P to taste. Toss everything in your pot and top with water. Set on High Pressure for 1 hr 45 min NPR. After your broth has been refrigerated it should have a gelatin consistency.
Recipe Variations: You can use different meat bones like chicken or Turkey also. If you have veggie scraps you can use them instead of adding veggies. Veggie Scraps are just leftovers. Like when you are using an onion and chop off the ends. The ends go into my freezer bag of veggie scraps. You can use just the scraps for veggie broth or add them to your bone broth.
Here are some ways to use your Healthy Homemade Bone Broth? You can drink or sip it like a hot tea. You can use it as a base for soup or stews, or you can use it as a base for your gravy and sauces. I like to freeze some of mine for later use. If you read the labels on the store bought broth it has lots of added ingredients. When you make your own you know exactly what is in it. And just look at the dark rich color of the homemade.