Forget the store-bought stuff! The secret to truly unforgettable soups, ramen, and sauces is a deeply flavorful, homemade broth. This recipe for Roasted Pork Broth is pure liquid gold, and the Instant Pot makes it incredibly easy. By roasting the bones and vegetables first, we develop a rich, caramelized flavor that simmering alone just can’t replicate. Get ready to create a foundational ingredient that will elevate your cooking from good to absolutely gourmet.
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 / 3.8 L 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 in a single layer on one prepared baking sheet. Spread the celery, carrots, and onions on the second sheet.
4. Roast everything for 30 minutes, or until the bones and vegetables are deeply browned and caramelized.
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, turn 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, let the pressure release naturally. This can take 20-30 minutes. Do not use the quick release method.
9. Carefully open the lid. Using a fine-mesh strainer, strain the broth into a large, heat-proof bowl or pot, discarding the solids.
10. Let the broth cool to room temperature, then transfer to airtight containers and refrigerate overnight.
11. The next day, a solid layer of fat will have formed on top. Simply scrape this off and discard it.
12. Store the finished broth in the refrigerator for up to 7 days or freeze for up to 4 months.
Nutritional Information
• Nutrition Per Serving
• Calories 223
• Total Fat 5g
• Net Carbs 0.29g
• Protein 37.6g
• Fiber 2g
Pro Tips
• for Perfect Pork Broth
• For an even richer flavor, deglaze the roasting pans. After removing the bones and veggies, place the hot pan on the stovetop over medium heat, add a splash of water, and scrape up all the browned bits (the fond). Pour this liquid into the Instant Pot.
• Don’t be alarmed if your chilled broth solidifies into a jelly-like consistency. This is a great sign! It means your broth is rich in collagen, which adds body and a silky mouthfeel to dishes.
• For an exceptionally clear broth, you can blanch the pork bones before roasting. Simply cover them with cold water in a pot, bring to a boil, cook for 5-10 minutes, then drain and rinse the bones well before proceeding with the recipe.
FAQ
Q: Why should I roast the bones and vegetables before making the broth
A: Roasting the bones and vegetables first is the key to developing a rich, caramelized flavor that simmering alone cannot replicate. This step elevates the broth from good to gourmet.
Q: Is it normal for my pork broth to turn into jelly when it’s cold
A: Yes, it’s a great sign! A jelly-like consistency means your broth is rich in collagen, which adds a silky mouthfeel and body to your soups and sauces.
Q: How long can I store this homemade pork broth
A: You can store the finished broth in the refrigerator for up to 7 days or freeze it in airtight containers for up to 4 months.
Q: What kind of pork bones work best for this recipe
A: This recipe is specifically designed for 4-5 lbs of pork neck bones, which provide excellent flavor and collagen for the broth.
