Bone broth from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 114) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • et12 on June 28, 2023

    A good broth but I find I need to add more herbs and vegetables than required in order to taste them. Really helpful instructions for the instant pot.

  • eliza on May 30, 2019

    I liked this broth; I used it to make an excellent soup (mushroom and thyme, my own recipe), and it also made a good broth on its own. I am noting the details here for my own reference and for anyone else that's interested. I used 2 packs of beef bones and 5 chicken backs. Roasted at 450 for 30 minutes. Placed in 6 Q instant pot with 3 quarts water and the remaining ingredients as listed (I would reduce salt next time a bit). Cooked on high setting 2.5 hours natural release. Total time including roasting was about 4 hours 15 minutes. More time needed to cool broth if necessary. Once cooled and refrigerated it gelled up nicely.

  • lhkelsey on December 06, 2017

    This is amazing! I cooked it for 2 hours and then left it on "warm" for an hour and a half. Loved it!

  • TangoTosca on December 03, 2017

    Roasting the bones makes all the difference

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