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Elevate your cooking level to chef status with this healthy, easy, homemade bone broth recipe made in your Instant Pot. Add it to soups, stews, sauces and more! Freeze in packets or use Souper Cubes for later use.

Healthy Instant Pot Beef Bone Broth Recipe

beef bones (get

chicken foot

celery stalk, rough cut in big pieces

onion,

rough

2 inch piece of ginger, roughly cut

T. kosher salt

T. black peppercorns

bay leaves

herbs,

T. apple cider vinegar

c. water

Place the bones on a baking sheet and bake for 45 min until brown.

Place hot bones (carefully) in Instant Pot.  Add bits of brown scraps from baking sheet, if there are any but leave the fat/grease.

Add remaining ingredients and fill liner up to almost max with cold water.

Allow to sit for at least 30 minutes but an hour is best. The vinegar will help extract out the minerals in the bones.

Press manual or pressure cook and set time to 180 minutes. If your Instant Pot doesn&#8217;t go to 180, do 120, it will be fine. My 6 qt doesn&#8217;t go that high so I do 120 if I make the broth in that size pot.

When finished, allow to naturally release. Divide into 2 pans so the broth will cool faster. If your broth didn&#8217;t make 10 cups, then add ice. This will cool it down faster as well.

Cool in refrigerator overnight. This allows the thin layer of fat to rise to the top and you can easily skim it off. If you don&#8217;t mind the fat, you can use it right away.

The next day, break off and skim the layer of fat and throw it away. Put broth in vacuum sealed bags and freeze flat until needed. Or try the Souper Cubes !

I really enjoyed making this recipe without too many ingredients. Bone broth came out rich and extremely flavourful.

Thank you so much! I'm going to make this recipe anyways, it looks like the tastiest I've seen on the interwebs, haha.

An Italian-American classic, this freezable sausage pasta bake is an ideal make-ahead family dish for busy days

Sausage pasta bake

rigatoni or penne

olive oil

pork sausages

garlic cloves, sliced

chilli flakes (optional)

tomato purée

tbsp red wine vinegar

tomatoes

butter

plain flour

milk

parmesan, grated,

To make the ragu, heat the oil in a large shallow pan or flameproof casserole. Squeeze the sausagemeat from its skins in small balls straight into the pan. Sizzle for 10 mins until browned (don’t worry if the meat breaks up). Add the garlic and sizzle for another minute until starting to turn golden, then stir in the chilli flakes, if using, the tomato purée and vinegar. Tip in the tomatoes and bring to a simmer. Reduce the heat to low and bubble for 30 mins.

Meanwhile, make the white sauce. Melt the butter in a saucepan and stir in the flour to make a loose paste. Sizzle for a minute, then gradually whisk in the milk. Simmer gently for 10 mins, whisking occasionally to ensure the sauce stays smooth. Season and whisk in the parmesan. Remove from the heat and set aside.

Cook the pasta in a large saucepan of boiling water for 9 mins, or a minute less than pack instructions. Drain and return to the pan. Scrape most of the white sauce into the pasta and stir to coat. Tip in most of the ragu and most of the mozzarella and stir until just combined. Pour the pasta mixture into a large baking dish and spoon over the remaining white sauce and ragu. Dot with the rest of the mozzarella and sprinkle with extra parmesan. Leave to cool completely, then wrap and chill for up to a day, or freeze for up to two months. Defrost in the fridge for 24 hrs before baking.

Heat the oven to 190C/170C fan/gas 5. Bake for 25-30 mins until the top is slightly crisp at the edges and the cheese is melted. Leave to rest for 5-10 mins, then take the baking dish straight to the table for people to scoop onto their plates.

A rustic Indian one pot with tender, marinated meat is a perfect dish to make in batches and freeze

Pork & chickpea curry

½ tsp black peppercorn

fennel seed

coriander seed

tsp cumin seed

tsp chilli powder

turmeric

garlic bulbs, peeled,

milliliters red wine vinegar

pork shoulder

vegetable oil

onions

red peppers

can chopped tomato

tsp dark muscovado sugar

chickpeas

chicken stock

rice

Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.

Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.

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Healthy Instant Pot Beef Bone Broth...

Sausage pasta bake

Pork & chickpea curry

Top 3 batch freeze recipes from across the web

The most viewed batch freeze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Instant Pot Beef Bone Broth...

Sausage pasta bake

Pork & chickpea curry

The most viewed batch freeze recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine