Instant Pot Bone Broth [Recipe] by Chartered Wellness (2024)

FAQs

Does pressure cooking destroy nutrients in bone broth? ›

Instant pot bone broth can be as healthy as regular made versions. You can achieve the same gel consistency as you can with a traditional long simmer in a stock pot. This is the hallmark of a high protein and quality bone broth with natural collagen.

Making bone broth in your Instant Pot is easy, economical, and healthy. As the bones and connective tissue slowly simmer, the nutrients get released into the water, making a very nutritious liquid.

It's clear that drinking bone broth first thing in the morning has many benefits, including sustained energy, healing and sealing your gut, providing a protein boost, mood-boosting effects and even less cravings.

Although you can make bone broth in a pot on the stove, you're best off using a slow cooker. Using a slow cooker means you'll avoid high temperatures that can destroy some of the nutrients.

While bone broth is generally considered safe to consume, there are some potential risks to be aware of. Lead contamination. Some studies show elevated levels of lead in bone broths, which can be harmful to health if consumed in large amounts. Bacterial contamination.

Just as when you're making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot.

Canora cautions against overcooking your bone broth, which can actually seriously hamper the flavor. Once you go past the 16-hour mark or so, “you start breaking down the bone itself and it starts infusing a bad flavor to your broth,” he explains.

Beef bone broth: Use grass-fed beef bones. The best ones to use for beef broth are meaty bones and bones that have a lot of tissue and cartilage or marrow like oxtail, shanks, and knuckles. Pork bone broth: For pork broth, ribs and the neck bones work well, as well as cartilage-rich pig's feet.

But another indispensable bone broth ingredient comes in the form of vinegar, typically apple cider vinegar. You need this, not only for its slight acidic bite, but also to help extract the collagen and nutrients from the bones which give bone broth its richness and depth of flavor.

The health benefits of drinking bone broth for breakfast are that is prepares your gut for digestion, hydrates you, provides stable energy, gives you a protein boost and keep you full without cravings.

What happens if I only drink bone broth for a week? ›

Drinking only bone broth can help you lose weight because it deprives you of calories. However, it could be harmful to the body, so be cautious and ensure that you receive the complete range of nutrients you require to be healthy. A combination of diet and exercise may help you lose weight.

Some believe this gelatin layer in bone broth provides amino acids that help reduce inflammation and lead to better sleep. Bone broth enthusiasts also claim ingesting collagen improves their joint pain, while alleviating some osteoarthritis symptoms in the knees.

Then add apple cider vinegar, which is added primarily because the acidity breaks down the collagen and makes it more abundant in the broth. You can also sub lemon juice, but we prefer apple cider vinegar. Bring to a boil, then reduce to a simmer and cover.

While the bone broth diet does help people lose weight, it is not sustainable long-term. Instead, focus on a diet of whole foods and limit processed sugar and carbohydrates.

In the theme of traditional cooking, wherein no part of a meal goes to waste, saving the skimmed fat from the top of bone broth is also an excellent way to have yourself a truly nutrient dense cooking fat.

A pressure cooker takes about 4 hours, while the slow cooker will take 24 to 48 hours. For the most rich and intensely flavored broth, roast your bones. We simply add them in one layer to a baking sheet and roast in a very hot oven until brown. It takes about 30 minutes.

Second, since collagen in the presence of water begins breaking down into gelatin starting at temperatures as low as 160°F (70°C)—and accelerates as temperature increases—the high temperature in a pressure cooker converts the collagen in connective tissues to gelatin in a flash.

Some studies suggest that pressure cooking destroys nutrients, but there is far less evidence against pressure cooking as there is for it. One study showed that pressure-cooked food lost more antioxidant activity than food cooked by other methods, including microwaving and baking.