I can’t honestly say I need a bigger kitchen. I’ve cooked for more than 50 in this 10×12 space, taught cooking lessons, held meal prepping sessions, catered birthday parties, made wedding cakes and party cupcakes, dinners, and hosted soooo many parties. And while I’ve felt crowded at times because guests always seem to congregate in the kitchen (and I want them there!), I’ve made it work to do what I love and make what I want. There hasn’t been anything in the end that I wanted to do that I couldn’t do for a given party or event because of this kitchen. So there!
With that said, after almost 20 years in the same space with nothing stopping me, I now have this increasing (and somewhat annoying!!) daydream for more space. And I’m partially blaming it on the Instant Pot, dang it.
It’s one thing to clear space and make something work for a holiday or an event. But I just can’t put this darn thing away for more than a couple of days, and I don’t want to reserve one of the four large enough cupboard spaces I have to house it.
And since you may have just put me in a box, no, I don’t consider myself a member of the Instant Pot fan club. And no, I don’t use it for every meal.
Still, the Instant Pot has become a necessary piece of equipment with the following on rotation from once-in-a-while to weekly.
- Monthly for winter – A dish like this chicken curry from Pinch of Yum, with a few tweaks. I always have the ingredients on hand, and it only takes 5 minutes to cook and 20 minutes to get in someone’s mouth! 🙌 The first time I made it, I was out of garam masala and used this curry powder blend as a substitute. The curry powder is now my choice of spice for this dish, + I use half of the chili powder and just a pinch of cayenne for the kids!
- Weekly – hard-boiled eggs. I still have a stove-top habit, but if the IP is there, I’ll use it.
- Bi-weekly – the occasional pot of beans or rice (is so fast!)
- Every couple days + more often for clients – bone broth, see recipe below.
But the one recipe I could now never give up my instant pot for would be the bone broth.
It’s become a staple, and the habit started here. And while I like the process of making it the LONG way, the fact that I can now get quality results (aka liquid that gels) using the Instant Pot floors me. It works. I can also go into a client’s home, make bone broth + meal prep multiple recipes in a few hours. And we’re all happy!
Here’s the thing about bone broth, it has become the perfect snack or a base for a super satisfying dinner.
Have you ever eaten soup or a salad for a meal and an hour later feel like you haven’t eaten all day? This hunger is a sign, people. And it’s not about you and your self-control. You didn’t get enough of the right kind of food, and you probably are missing some essential nutrients. A bowl full of soup made from this simple bone broth (with enough whole food fat!) is FILLING. But don’t take my word for it. Try it, sip it, cook with it, and see for yourself.
Equipment you’ll need:
- Instant Pot
- Strainer – This one from Ikea has lasted me for longer than I expected!
- Large metal or glass bowl for straining and cooling.
- Three 32 ounce size mason jars
Here’s the recipe!Print
Instant Pot Chicken Bone Broth
- 2 – 2 ½ lb bone-in, skin-on chicken pieces, carcasses, feet, wings, drumsticks, or thighs
- A handful of fresh parsley, thyme, and dill
- 1 large yellow onion, peeled and cut in half
- 2 medium carrots
- 1 parsnip
- 1 large celery stalk
- 4 garlic cloves
- 2 teaspoons salt
- 1 teaspoon whole black peppercorns
- 2 bay leaves
- 2 quarts water
- ½ small lemon squeezed
- Put all ingredients in the Instant Pot, cover with the 2 quarts of water and lemon juice.
- Set the timer on the manual setting for 40 minutes. Allow for a 20-minute natural release.
- Remove insert of the IP and let it cool on a trivet until the pot has cooled down enough to handle well.
- Using a strainer spoon, remove as much of the solids as you can. Discard as they have been pressurized to remove all flavor and fat.
- Pour broth into a large bowl or pot over a colander or fine mesh strainer. Allow the broth to cool in a bowl or divide into jars and set on countertop uncovered until completely cool to the touch.
- Once cooled, put lids on jars and refrigerate for up to 3-4 days.
- If you prefer broth with less fat, once cooled, the layer of fat at the top can easily be removed.
- To freeze, leave at least 2 inches of room from the top of a wide-mouth jar. Refrigerate for at least a day before putting it into the freezer. It can be frozen for up to a year!