Instant Pot Bone Broth

My favorite style of bone broth is spicy, aromatic, garlicky, and rich. This recipe should be followed more like a rough guide -- add more of what you like, leave out what you don't, throw something new in there, it's a forgiving and easy way to make your own nutritious broth. 

North 44 Bone Broth 

1 large onion, quartered skin on 

1 head of garlic, halved skin on 

1 inch ginger, sliced thin

2 fresh chilies/dried thai chilies/cayenne pepper

2-3 pounds of lamb/chicken/beef/pork bones (should be half of the volume of your pot)

3 tablespoons of vinegar (helps break down collagen)

1 cinnamon stick

2 teaspoons turmeric 

4 cloves whole

2 teaspoons salt 

3 teaspoons black pepper 

Method

1) Place all the above ingredients instant pot and fill with water to slightly below the max fill line. 

2) Lock the instant pot lid and make sure that the steam release knob is in the sealing position. 

3) Press the manual mode and place on high setting for 3 hours. It might seem like a long time but I've found that 3 hours is just right for getting the most flavor and richness into your bone broth. 

3) Let the pressure release naturally after 3 hours. 

4) Once the pressure has released, open the lid and use the back of a wooden spoon (or similar) to smash up the garlic, onion, and ginger a bit more. This it totally optional but helps release more flavor into the bone broth. 

5) Let the bone broth cool of slightly, then strain into jars. If you plan on storing the bone broth of a few weeks, keep the fat in each jar. The fat will rise to the surface on the jar and solidify in a way that helps preserve the stock for longer in your fridge. 

6) Let the capped jars cool to room temp and then place in the fridge!