I have decided to really kickstart my Keto diet with a one day mini bone broth fast (yes I know this is a mouth full). To read more about the fast check out my post about it. This post is going to be all about the broth itself.
Bone broth has a ton of health benefits and there are several reasons why I’m attempting the fast. Check out that other post for more info.
I made this bone broth in my handy dandy Instant Pot . I love love love this thing. My future in-laws gave me the 6QT one for Christmas and I use it almost daily. I’m considering buying the larger one because I use it so much. If you are going to get one, I do recommend getting the larger one (you won’t be sorry.)
- Chicken Bones (I used a back of bone-in chicken thighs and removed as much meat as I could from the bones)
- 2-3Carrots cut into 1-2 inch chunks
- Celery (cut into 1-2 inch chunks)
- 1 Onion (quartered)
- 4-6 Garlic Cloves
- 2 Tbs Apple Cider Vinegar
- 2-3 Bay Leafs
- Crushed Red Pepper
- Pink Himalayan Salt
- Remove meat from bones and add bones to the pot. You can use any kind of chicken bones you want. For this, I had some chicken thighs. I removed the meat from the thighs for another recipe and cooked some to use as treats for my fur babies. You don’t have to get all the meat off, just get as much as you can. I try to keep bones from things I’ve cooked during the week to make bone broth with. Joint bones really work the best (thighs, wings, necks, etc).
- Cut your carrots into 1-2 inch chunks and add those to your pot.
- Cut your celery into 1-2 inch chunks. I started at the top of my celery bunch (leaves included) and cut three times. This left me enough celery to cut up and use for snacks! Add these to your pot as well
- Quarter an onion. Technically, there is no need to peel the onion, but I take the top layer or two off because I feel like it’s too dirty. After you’ve quartered it, add this to your pot.
- Add 4-6 garlic cloves to your pot. Again, no need to peel. I did pull the top bit off though just because.
- Add two table spoons of apple cider vinegar to the mix.
- Add salt, pepper, and crushed red pepper to taste as well as two bay leaves. I am the world’s worst at measuring my spices. I typically just sprinkle some in and hope for the best. I use Himalayan Pink Salt – in all my recipes because it is amazing and I could go on forever with the benefits of it.
- Fill the pot to just under the fill line with water
- Use the pressure cook setting and cook for 2 hours. If you have used an Instant Pot before, you know it will take time to build and release pressure so it does take longer than 2 hours for it to cook completely.
- Once the time runs out and the pot has vented, you should have something that sort of looks like a veggie soup. Now, you need to strain all of the veggies and such out of your broth. I set a bowl in my sink and put the strainer on top. *TIP* use something that is easy to pour the broth out of because I almost made a mess using my bowl.
- Pour your broth into your container of choice. I keep mine in mason jars. It can keep in the fridge for up to a week and you can even freeze it!
This bone broth is super easy to make and very tasty. I keep a jar in my fridge and just pour some out into a coffee cup to heat in the microwave.
Hope you enjoyed this recipe, let me know how it turns out!