Chicken Bone Broth Recipe (Slow Cooker or Instant Pot) - Ketofocus (2024)

FAQs

Which is better for making bone broth, Instant Pot or slow cooker? ›

In conclusion, we enjoyed the flavor and the yield of the slow cooker the best! But, the Instant Pot version was the all-around best for time, taste, and yield. And stove top is a classic method which get's the best of both flavor and time.

I usually make my bone broth either in the Instant Pot (instructions below) or on the stovetop if my pressure cooker is otherwise occupied (stovetop instructions also below). You can also do it in your slow cooker (and yes, those instructions are also below).

Bone broth of any kind is healthy -especially if you're using good quality bones and cooking the bones long enough – you'll be good! Can you overcook bone broth in a pressure cooker? It's best to not cook instant pot bone broth for more than 18 hours. Especially if you have vegetables in it they can get very bitter.

Bone broth should simmer covered for at least 12 hours for the best flavor. Cooking it for 24 hours provides even deeper flavor and more nutrients as the bones slowly break apart.

There's no doubt a pressure cooker is the best tool for flavorful, gelatin-rich chicken stock that's ready in just about an hour.

Slow cookers are much better for cooking root vegetables and tough cuts of meat because the long, low-temperature cooking process is great for adding moisture and breaking down fat. Pressure cookers can get hot enough for meats and vegetables to brown in them when cooking, but slow cookers can't.

Can you leave bone broth in Instant Pot overnight? Yes. After it has cooked, set it on warm for 10 hours. I will frequently let it go during the day, and then when it's done cooking set it to warm for 10 hours when I don't want to deal with it at the moment.

The best bone broth uses a mix of different bones: large, nutrient-rich beef or pork bones, as well as some smaller meaty cuts so your broth has some flavor. I like to use a mix of big beef bones (saved from roasts or begged from the butcher), meaty short ribs or oxtails, and knuckle or neck bones.

Typically, bone broth simmers for a surprisingly long period of time. Cooking it for 12 hours produces a deeply flavorful and excellent result, but it's not uncommon to let bone broth cook for 24 or even 36 hours—at which point the bones begin to crumble, and their nutrients and proteins seep into the broth.

Bring to a boil, then reduce to a simmer and cover. Cook for at least 10-12 hours, or until reduced by 1/3 or 1/2, leaving you with 6-8 cups of bone broth. The more it reduces, the more intense the flavor becomes and the more collagen is extracted. We find 12 hours to be the perfect cook time.

Why isn't my bone broth thick? ›

Remember: bone broth that doesn't gel is still good for you! It probably even has some gelatin in it, just not enough to give it that jiggly texture. But if you want broth you can cool and then cut with a knife, try: Adding more collagen-rich animal parts, like skin, feet, and joints.

Process pint jars for 20 minutes and quart jars for 25 minutes, maintaining 10 or 11 pounds of pressure the entire time. Turn off heat and allow pressure to release pressure naturally. Once pressure canner is down to zero pounds of pressure, allow jars to sit for 10 more minutes inside the canner.

According to Baraghani, a good bone broth doesn't need much more than bones and a few choice aromatics, like onions, garlic, and black pepper. "Don't even get me started on carrots," he says, which add sweetness.

According to some studies, bone broth may be high in glutamate. Glutamate may cause adverse effects such as anxiety, restlessness, low energy, mental exhaustion, sleeplessness, and concentration problems, although there is no scientific evidence to prove this.

Adding salt at the end won't provide as much flavor to the end product. Adding salt right from the beginning will bring a wonderful depth of flavor. Do be careful not to oversalt, when broth concentrates, so will the salt. My general rule of thumb is about 1 tablespoon of good quality sea salt per 1 gallon of water.

A slow cooker is your best friend when making broth (I leave mine on all day and all night), but bone broth can also be made on the stove or in the oven.

The longer you simmer broth, the more flavor it will take on from the bones and tissue. Add flavor to your bone broth with ingredients like onion, celery, carrot, parsley, thyme, and garlic. Add these before you boil the broth. You can also prepare bone broth in a pressure cooker or slow cooker.

Making a Good Stock

The slow cooker is perfect for this kind of work — it will hold your stock at a steady, slow simmer much better and more easily than you can on the stovetop. Plus you don't have to babysit a stockpot!

SPICES. 🌶️ For an extra kick in the flavor department, consider tossing in spices for bone broth like ginger, turmeric, cayenne pepper, chili flakes, crushed red pepper flakes, curry powder, coriander, cardamom, nutmeg, allspice, and more!