Instant bliss!

When it comes to meal prep, we all want fast, and convenient, right?

That’s why drive-through food is soooo appealing. Just not very nutritious.

So, can we have both fast and nutritious?

I say yes!

And a great solution to this puzzle is the Instant Pot! It takes cooking from drudgery to utter bliss.

Have you been thinking about getting one?

The instant pot

The Instant Pot is the new kind of pressure cooker that everyone loves!

If you’d like to see the Instant Pot I got…

Here it is.


If you want to see the fancy Bluetooth version I did not get…

Here it is, and it works with your smartphone.

What can you make with the Instant Pot?

Actually, almost anything.

Even desserts like cheese cake.

I’ve made 4-minute rice, 20-minute beans, chicken broth in less than 2 hours, and all kinds of potatoes, and more…

If you’d like to try making your own chicken broth which normally takes 24 hours, the Instant Pot cuts this time to almost nothing!

Below is my version of homemade chicken bone broth, which you can also make on the stove, or the slow cooker.

NOTE: Traditional bone broth is simmered for 24 hours or so. I used to prepare it this way, now I use the Instant Pot!

Instant Pot Chicken Bone Broth

  1. First I start with pasture raised chicken legs and thighs, about 3 pounds.
  2. And the most important ingredient is a pound or so of chicken feet from a farmers market or your local butcher. Using chicken feet has finally given me the wonderful gelatin-like consistency we all want. It also has all the beneficial collagen etc.
  3. A TBSP of apple cider vinegar is added to extract the minerals from the bones during cooking.
  4. I also throw in half an onion, a few garlic cloves, carrots and celery which I dispose of after the cooking procedure. (veggies also contribute to the high mineral content of bone broth)
  5. Now, cover all the contents with filtered water so that there is roughly a half to an inch of water above the contents.
  6. Set the Instant Pot manually for 1 hour and ½. It will take a while for the pressure to naturally release but it’s pretty much set and forget for 2 hours or so.

Let the whole thing cool down and then strain and discard the bones, and the chicken is separated from the broth for use in other dishes, including the chicken soup you can make.

  1. Then the broth is allowed to sit in mason jars in the fridge for about 24 hours. This seems to be a good amount of time for the liquid to gel.
  2. (the result should ideally be dense and jiggly just like Jell-O.
  3. I then remove the hard fat from the top and discard. What is left is a nourishing, Jell-O like substance called bone broth. The broth liquefies when heated.
  4. I usually get 3-4 jars of broth from this procedure, so I will freeze the extra broth to use in future cooking.

Now comes the fun

You can’t’ go wrong.

This broth can be used in anything.

Liquid for rice or beans is my favorite way other than making homemade soup.

The new pressure cookers are the way to go.

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