“Instant gratification takes too long.”
~ Carrie Fisher
Instant Pot Love
I have a lot of friends in the paleo community, and they have been buying Instant Pots left and right. I finally joined the bandwagon this January, and I admit it – I’m smitten. I feel about this Instant Pot the way I used to feel about my Kitchenaid Mixer (remember those pre-paleo baking days?). It just makes life so much easier!
The Instant Pot is many kitchen appliances in one. It’s a slow cooker, a pressure cooker, a rice cooker, a yogurt maker, and it even has a sauté function where you can brown meat before cooking it for added flavor. How impressive is that? But if you only use it to make your weekly bone broth, your world is still going to be rocked. Why? It makes 24-hour broth in just 2-1/2 hours.
If you’re new to the Instant Pot, listen to Episode 55 of the Phoenix Helix podcast for tips from the experts.
Bone Broth FAQ
- What are the benefits of bone broth? When you simmer the bones, you release a lot of nutrition into the broth, including: marrow, collagen, gelatin, glycine, proline, hyaluronic acid, chondroitin sulfate, calcium, phosphorus, magnesium, and potassium. There’s a reason many of these items are sold in supplement bottles in the health food store. They’re building blocks for your body, and they’re especially beneficial for reducing inflammation and helping our bodies heal. For details, check out this post from Marks Daily Apple and this one from The Paleo Mom.
- What bones should I use? Bones in general contain a lot of nutrition, so you have a lot of options. You can simply save bones from your other meals. Put them in a container in the freezer, and once you have 3 pounds, make some broth. It’s fine to mix up the bones of different animals. If you’re buying bones, I recommend a variety of (1) marrow bones, which are sometimes called pet bones in the grocery store, (2) meaty bones, which give the broth a nice flavor, and (3) gelatinous bones, like oxtail, pig/beef/chicken feet, or knuckle bones. Whatever you choose, I do recommend seeking out organic bones if you can. You don’t want toxins in your bone broth.
- How do I make it gel? I’m going to let you in on a little secret. Even if your broth isn’t jiggly, it doesn’t mean there’s no gelatin in it. It just means it’s not so concentrated that you can see it. The amount of gelatin is related to 2 things: (1) the bones you choose, and (2) the amount of water you use. I mention above that some bones are more gelatinous than others, so if you want a thick broth, be sure to include some of them in every batch of broth. In my experiments, I’ve found that adding a pig’s foot makes the most gelatinous broth. The second factor is water. If you have too much water compared to bones, your broth will be diluted. The pressure cooker doesn’t let water out of the pot, whereas slow cookers and stove top pots do (automatically concentrating the broth). If you don’t choose highly gelatinous bones, reduce the water. That said, remember this: gelatin is just one of the many healing ingredients in bone broth. For example, marrow bones have almost no gelatin, but they have tons of marrow (also a superfood). So don’t worry too much about the thickness of your broth. It’s nourishing, no matter what.
- Where can I buy bones? Try your local farmers, the meat counter of your grocery store, Asian markets, and you can also find bones online. One vendor I trust is White Oak Pastures.
- Is it true that Instant Pot bone broth is lower in histamines? While no scientific studies have been done, many people on a low-histamine diet say they can tolerate pressure cooked broth, where they can’t tolerate slow-cooked broth.
- How I can make broth without an Instant pot? I made broth on the stove for 2 years. It’s easy to do; it just takes longer. You can find my 24-hour bone broth recipe here.
- How do I drink it? I like the flavor of bone broth, so I drink a cup with dinner every night. Sometimes I’ll add some minced garlic for its nutritional benefit. Sometimes I’ll stir in a raw egg yolk, which I’ve been able to reintroduce successfully. Sometimes I’ll add some fresh herbs. However, if you don’t like drinking broth straight-up, use it as a base for soups. Here’s an AIP-Friendly Soup Recipe Roundup.
You May Also Be Interested In