Instant Pot Ham Bone Broth Recipes

INSTANT POT HAM BROTH

Steps:

• Step 1 - Add all the ingredients to the instant pot. Step 2 - Seal the Instant Pot. Step 3 - Press manual, high for 60 minutes and let it natural release. Step 4 - Open the Instant Pot and carefully strain the broth. Step 5 - Discard of vegetables and bone. Step 6 - Pour the broth into mason jars. Step 7 - Place in refrigerator or freeze.

INSTANT POT BONE BROTH

Steps:

• Gather the ingredients. Preheat the oven to 400 F.
• Arrange the beef bones on a rimmed baking sheet or roasting pan.
• Roast the beef bones for 20 minutes; turn and continue to roast for 20 minutes longer.
• Meanwhile, add 10 cups of the water along with the vinegar to the Instant Pot . Choose the sauté button and bring the water to a boil. Add the bones to the boiling water and continue to boil for 15 minutes.
• Drain the beef bones and then add them back to the pot. Add the vegetables and bay leaves to the pot with the remaining 7 cups of water and the salt, if using.
• Secure the lid and turn the steam release knob to the sealing position. Choose the pressure cook/manual button and set the timer for 2 hours (120 minutes).
• When the time is up, let the pressure come down naturally for 35 to 45 minutes. Carefully turn the knob to the venting position to release any remaining pressure.
• Place a fine-mesh sieve or chinois over a large bowl. If desired, line the sieve with cheesecloth for a very clear broth. Strain the broth into the bowl and discard the solids. Let the broth cool and then cover the bowl and refrigerate.
• When the broth has thoroughly chilled, scrape off and discard the layer of solid fat. Or save the fat to use in other recipes.
• Use the bone broth immediately or spoon into jars or freezer containers.

INSTANT POT HAM BONE BROTH

Steps:

• Add all ingredients to the Instant Pot.
• Secure the Instant Pot lid and close sealing valve.
• Cook on high pressure for 60 minutes. When time ends, allow for natural release.
• Strain broth into mason jars (or other storage container). Discard ham bone and vegetables.
• Store in refrigerator or freezer.

INSTANT POT HAM BONE SOUP

Steps:

• Turn Instant Pot to "Sauté" mode and heat oil.
• Add onion, carrots, celery, potatoes, garlic, bay leaf and saute for a few minutes until garlic is fragrant and onion is partially softened.
• Add broth, ham bone, thyme, parsley, salt, pepper and mix until combined.
• Put the lid on and turn the the valve to "Sealing."
• Select "Manual" mode and set the timer for 10 minutes.
• When the cook time is over, turn valve to "Venting" and do a quick pressure release.
• Remove lid and mix in cannellini beans and leftover diced ham.
• Turn on the "Saute" mode and continue cooking uncovered until soup is thickened to your desired consistency and potatoes are tender. Please note that this is a broth-based soup and thus, it will not become super thick.
• Discard bay leaf and ham bone and enjoy!

INSTANT POT HAM BROTH

Steps:

• Put the ham hocks, onions, carrot, celery, garlic, bay leaves, salt, and peppercorns in an Instant Pot or other pressure cooker, then pour in 8 cups of water. (The water should cover everything - you can add more if you need to, up to the max fill line of your cooker.)
• Lock the lid and pressure cook on high pressure for 60 minutes in an Instant Pot or other electric pressure cooker (use Manual or Pressure Cook mode in an Instant Pot) or for 50 minutes in a stovetop pressure cooker. Let the pressure come down naturally - about 30 minutes. (It takes a long time for all that water to cool off.) If you're in a hurry, let the pressure come down naturally for 20 minutes, then quick release the remaining pressure.
• Unlock the lid and open it away from you to avoid any hot steam. With a slotted spoon, scoop the ham hocks and vegetables out of the pot and discard; they gave their all to the broth. Strain the broth through a fine mesh strainer. Refrigerate the broth for a couple of days, or portion into 2-cup containers and freeze for up to 6 months.

INSTANT POT® BEEF BONE BROTH

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Place beef bones, carrots, celery, onion, and garlic on the prepared baking sheet.
• Roast in the preheated oven until browned, about 45 minutes.
• Scrape roasted bones and vegetables into a multi-functional pressure cooker (such as Instant Pot®). Add bay leaves, apple cider vinegar, sea salt, peppercorns, and boiling water. Close and lock the lid. Select Manual pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove bones and vegetables and discard. Line a strainer with cheesecloth and set over a large bowl. Pour broth through strainer and discard solids.
• Allow broth to cool. Remove and discard fat layer.

BEEF BONE BROTH IN THE INSTANT POT®

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Place beef bones on a large rimmed baking sheet.
• Bake in the preheated oven until bones are browned and charred in spots, about 40 minutes, turning once halfway through.
• Transfer bones to an 8-quart multi-functional pressure cooker (such as Instant Pot®). Add carrots, onion, garlic, apple cider vinegar, and bay leaves; pour in enough water to cover. Select Saute function and bring to a boil, uncovered, about 20 minutes.
• Once boiling, skim top of liquid to remove any foamy bits and impurities; discard. Add peppercorns, coriander seeds, and cloves. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions and seal the steam release handle; set timer for 2 hours. Allow 30 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 30 minutes. Release remaining pressure carefully using the quick-release method, 1 to 2 minutes. Unlock and remove the lid.
• Place a large fine-mesh sieve lined with cheesecloth over a large pot or 8-cup liquid measure. Remove and discard bones. Pour broth mixture into sieve. Press on solids until all liquid has drained. Discard solids; skim off any fat from surface, if needed, and stir salt into broth.
• Divide among serving containers and serve immediately, or let cool to room temperature, about 45 minutes, and store in the refrigerator for up to 3 days.