Forget the bland, boxed stuff. We’re talking about a deeply savory, collagen-rich pork broth that will elevate your soups, stews, and ramen to a whole new level. Roasting the bones and aromatics first coaxes out an incredible depth of flavor, and the Instant Pot makes the entire process a hands-off affair. This is the liquid gold your kitchen has been missing!
Ingredients
• (Total Time: 1¼ HOURS | Serves: 16)
• 4-5 lbs / 1.8-2.3 kg pork neck bones
• 5-6 large celery stalks, cut into large chunks
• 5-6 large carrots, cut into large chunks
• 2 medium yellow onions, quartered
• 4-5 garlic cloves, smashed
• 3-4 bay leaves
• 1 tbsp black peppercorns
• 16 cups / 4 quarts filtered water
Instructions
1. Directions
2. Preheat your oven to 450°F / 232°C. Line two large baking sheets with foil and lightly grease them.
3. Arrange the pork neck bones on one baking sheet and the celery, carrots, and onions on the other.
4. Roast for 30 minutes, until the bones and vegetables are deeply browned and fragrant.
5. Carefully transfer the roasted bones and vegetables to the inner pot of your Instant Pot.
6. Add the smashed garlic, bay leaves, black peppercorns, and filtered water to the pot.
7. Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 30 minutes.
8. Once the cooking cycle is complete, allow the pressure to release naturally. This can take 20-30 minutes.
9. Carefully open the lid and strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids.
10. Let the broth cool to room temperature before transferring it to airtight containers.
11. Refrigerate overnight. The next day, easily skim the solidified layer of fat from the top.
12. Store in the refrigerator for up to 7 days or in the freezer for up to 4 months.
Nutritional Information
• Per Serving: Calories 223 | Total Fat 5g | Net Carbs 0.29g | Protein 37.6g | Fiber 2g
Pro Tips
• For an exceptionally clear broth, blanch the pork bones in boiling water for 10-15 minutes first. Skim any scum, then rinse the bones before proceeding with roasting.
• Don’t skip the roast! This step is crucial for developing a deep, complex flavor through the Maillard reaction. It’s the secret to a non-bland broth.
• After roasting, pour a splash of water onto the hot baking sheets and scrape up all the browned bits (the fond). Add this flavorful liquid directly to your Instant Pot.
• Freeze your finished broth in ice cube trays or 1-cup portions. This makes it easy to grab exactly what you need for sauces, sautés, or a single serving of soup.
FAQ
Q: Why should I roast the pork bones and vegetables first
A: Roasting the bones and vegetables is a crucial step for developing a deep, complex flavor through the Maillard reaction. This process coaxes out an incredible depth of flavor and is the secret to a non-bland, savory broth.
Q: How can I make my pork broth extra clear
A: For an exceptionally clear broth, blanch the pork bones in boiling water for 10-15 minutes before you roast them. Skim any scum that forms, then rinse the bones before proceeding with the recipe.
Q: How long does this homemade pork broth last
A: You can store the pork broth in airtight containers in the refrigerator for up to 7 days. For longer-term storage, it freezes well for up to 4 months.
Q: What is the best way to freeze pork broth
A: For easy portioning, freeze the finished broth in ice cube trays or 1-cup containers. This allows you to easily grab exactly what you need for sauces, sautés, or a single serving of soup.
