Bone broth is a rich gelatinous liquid that is an amazing source of gelatin protein, collagen, glucosamine, calcium, magnesium, silicon, sulphur, and minerals. All of that means it’s amazing for your skin, nails, hair, bones, joints, and cartilage, which begin to deteriorate as we age, especially if we don’t take care of our fitness and nutrition. We make it once or twice a week because it’s easy in an Instant Pot! . Instant Pot Bone Broth (for a 6 qt)
1️⃣ Layer the bottom of the Instant Pot with 4-5 beef knuckle bones or leg bones (both high in collagen!), just enough to form a single layer. Add 2 carrots cut into thirds; 3 stalks celery cut into thirds; 1/2 an onion, quartered OR 2-3 scallions cut into thirds; and 3 cloves garlic, roughly chopped. (Note: I do not add salt so that I can season when I use the bone broth to cook soups, stews, etc.) Cover with filtered water.
2️⃣ Manually cook the broth for 2 hours at the highest pressure and allow for full natural release.
3️⃣ Strain the broth into a jar (I use a recycled glass kimchi jar); refrigerate until the fat solidifies.
4️⃣ Use a spoon to skim off the fat and you’ll be left with a gelatinous bone broth.
5️⃣ Reheat on the stove top on medium high heat without a cover because it will easily boil over the top of your pot and you will be left with a mess.
Consume or freeze within 10 days 1️⃣Drink up 8-12oz in a mason jar with a 1/4tsp Himalayan salt and 1/2-1tsp coconut or MCT oil. 2️⃣Use in savory recipes in place of water or stock. 3️⃣Portion out 8-12oz servings into freezer-safe bags and lay flat to freeze for easy storage. 4️⃣Save the meat/collagen/marrow from off the bone to eat with the broth as 설렁탕 (sullungtang) - season broth to taste with salt+pepper, top off with chopped scallions, and eat with a bowl of rice and side of fermented kimchi.