2015, the year that bone broth and InstantPots became all the rage…
It wasn’t too long ago that I started seeing people in foodie circles and on Instagram raving about their Instant Pots. But quite honestly, the thought of a pressure cooker scared me. You see, growing up my grandmother had this clunky pressure cooker (I think it was from the 1950’s, maybe the 1940’s?) that she was always trying to give us. I remember my mom vehemently telling her “NO” each time and go on about how unsafe it was and how it would “blow up the whole house”. At least that’s what the 7 year old in me heard. Quite frankly, the thought of this strange machine sitting in my grandmother’s kitchen that had the potential to blow our entire house up was enough to keep me away from pressure cookers for a long time.
Fast forward 30 years, I started seeing pressure cookers more and on cooking shows like Top Chef and my Instagram feed. They were nothing like what I grew up fearing. It was then that I realized about 60 years had happened between my grandmother’s pressure cooker and pressure cookers of today, I’m no longer 7, and that I now needed one in my life.
Today I can’t imagine NOT having one in my kitchen. I truly think it should be a staple for everyone as it makes cooking healthy dinner so easy and delicious. I love that it cuts cooking times down by 2-10 times, it’s incredibly user-friendly, not to mention versatile and economical. I’ve also found myself trying lots of new recipes that I otherwise wouldn’t have or would save for a special occasion because it was too laborious or time consuming to make before. You can be make yogurt in this thing!
If you’ve been reading my blog for any amount of time now, you might have realized that I’m not the best planner around. I’m terrible at meal planning, terrible at remembering to pull meat out of the freezer on time and I can’t even get my act together enough to use a slow cooker. Lucky for me I don’t need to do any of that with the Instant Pot, hallelujah! You can use meat that hasn’t yet been defrosted, you don’t need to set it early in the day to have tender meat and I can just dump whatever is in the fridge last minute and whip up an amazing soup or stew. It’s a kitchen miracle!
If you’re interested in adding an InstantPot you your kitchen, I have one in my Amazon shop, HERE. It is an affiliate link so I will get a (very) small bit of compensation but it won’t cost you anything extra and it helps keep this blog running.
Now let’s talk bone broth. It’s all the rage now, another one of those things that grandmas around the world have praised for all of time but those damn hipsters have now taken as their own and made it new again. Boutique broth shops are opening up all around the country and it’s officially a “thing”. I swear I owe bone broth to keeping me (mostly) healthy all winter and the kids love it. They call it “chicken tea”, which sounds pretty gross in my book but is freakishly accurate. You can obviously use it as a base in any soups that you’re making as well. If you want to get really crazy with it… You can make my Whole Smiths’ Whole Chicken to make this broth to make my Chunky Chicken + Veggie Soup. Mind blown, right?
Prior to the InstantPot, my husband used to make his own bone broth, he even did a double brew broth (don’t ask, it just means twice as long as the already long process). Brad was always in charge of it though because I couldn’t deal with having a pot going all day simmering down, adding water etc. It’s beyond my scope of daily dealings. And if you couldn’t already tell, my kitchen paranoia prevented me from thinking leaving the stove going for hours is a good idea. And then along came InstantPot and…
…we now have bone broth in our fridge weekly! Remember how I said I make the Whole Smith’s Whole Chicken every week? After each chicken I roast, I make sure to take any additional meat off and add the entire carcass (skin and all) to the InstantPot for some broth making. (Make sure to go check out that post too and Pin it because you’ll want to use it for this recipe.) Because I leave some of the skin you may have some additional fat that you’ll want to strain at the end but it adds loads of flavor. I add in some additional vegetable and spices for flavor, set it and about an hour later have hot, flavorful both broth. It’s amazing! I always add a bit of salt before drinking it as well, so salt to your own taste. I also purchases one of the extra large mason jars to store my broth in as it seems to be the perfect size.
I’m really looking forward to sharing more InstantPot recipes with you in the future, so stay tuned! I’m also going to bedding some broth variations with alternative flavors and spices. And like I said, if you’re interested in purchasing your own InstantPot you can use my affiliate link HERE. The price tends to vary on Amazon but it’s usually around $120, give or take.
Please note that I only work with companies and products that I feel passionately about and that align with the Whole Smiths’ goals. While I may compensated for the work I do via sponsored posts, my opinions and bad jokes are 100% my own.
- 1 chicken carcass, meat removed
- 1 regular carrot or a handful of baby carrots
- ½ an onion
- 1 stalk of celery
- 2 cloves of garlic
- pinch of your favorite seasoning blend
- 1 tsp lemon pepper
- 1 tsp salt
- Add all ingredients to the InstantPot
- Fill Instant Pot with water to just under marker line
- Set Instant Pot to "High" pressure and set for 45 minutes
- Once time has passed, wait for pressure to release
- To serve add a bit of additional salt to taste
- Store in an airtight jar up to one week