The Instant Pot is everybody's new favorite appliance and this is actually my
favorite way of making beef stock it's just so fast it's so easy and the smell
is contained you can plug it in in a different room and not have to worry
about it and it doesn't heat up the house as much as the slow cooker I tend
to take one or two days a week and do most of our cooking so it's not uncommon
for me to be doing chicken stock B or beef stock yogurt maybe a batch of
homemade lora bars or meatballs or something meat based to kind of prepare
for the next few days so I tend to do my cooking in sort of blocks which is why I
have my freezer clocks which I will link to above if you want to check it out
where we do blocks of 2 to 6 to 8 hours of cooking and then we fill our freezer
so that we don't have to worry about cooking from scratch every single night
every single meal so I will link to that above so stock is easy to just go ahead
and set up and then let it do its thing while you get other stuff done so to
make our stock this is these are beef bones they're mara bonds you can see
sometimes they're called shank bones or soup bones you can see the marrow right
in there and then there's lots of fatty meat around the outside this makes
really delicious stock you can actually do this exact same thing with chicken
and I tend to use the cheaper cuts of chicken when I'm making stock I'll use
like the wings or the drumsticks or kind of whatever I can find free-range
organic and less expensive with chicken you're going to want to leave the skin
on so you want bone-in skin-on and then for beef for beef these nice soup bones
work super well they make a really delicious nourishing stock that's full
of all those amino acids fats and it's super easy to digest healing I think all
of you guys know the benefits of stock so we're not going to go into that now
you can look at my other video of broth and stock 101 to learn a little bit more
of the benefits of making stock and the second thing I add to my stock is
different kitchen scraps so I tend to sort of accumulate kitchen scraps like
onion peels make a nice golden stock these are just some like we'll teal ends
of lettuce that didn't make it into the into a salad there's some garlic peels
I think there's a few care it ends in here so just kind of kitchen scraps are
great for stock you're gonna want to have them washed though so make sure
you're not putting anything that in that's really dirty because that will
make dirt in your stock which of course we don't want so clean kitchen scraps I
tend to just save for a few days before I'm making stock the rest of it goes
into the compost this this adds actually vitamins and minerals to your Spock and
different flavors it kind of makes a nice deep flavor and the onion peels
especially make it a nice and golden color next what we add to stock is salt
and so I tend to add a little bit of salt because it does help preserve the
stock and keep it from going bad in the fridge if you have it in the fridge for
a little while we need to use it we use unrefined sea salt
but I tend to under salt my stock so that if I'm boiling it down and to the
marine it down to make a sauce it doesn't concentrate the salt flavor so
I'd like to add salt to the finished product of soup or or sauces or whatever
I'm using the stock in rather than adding it to the stock up front the last
things that we add to stock and is is completely optional is ginger and garlic
and both of these have healing properties and they really add a nice
subtle flavor to the stock I like to just you don't even have to peel it just
cut off about an inch or an inch and a half of ginger or if you are if you
bought a ginger root and it started to get kind of wrinkly and like dehydrated
in your fridge go ahead and give it a sniff and make sure it still smells good
but if it smells good go ahead and just toss it in your stock just like that and
it will impart the flavor and some of the healing properties of ginger into
your stock and it just really gives it a nice slightly spicy subtle flavor it's a
great anti-inflammatory and it's great for lots of other things so ginger is a
great thing to add to your stock if you have it on hand garlic for the same
reasons a nice subtle sweet earthy flavor garlic is great to put in stock
it's high in sulfur which helps our detoxification pathways and so there's
just lots of healing benefits to stock it's really essentially made of kitchen
scraps those beef bones are inexpensive vegetable scraps of course we're free
they came with vegetables we've already used ginger
garlic both are incredibly inexpensive and you probably have them on hand in
your kitchen so here we're just gonna go ahead and get started now and you're
gonna see this is incredibly simple process
you're gonna love having this nourishing highly nourishing inexpensive food in
your kitchen as a staple it's gonna make beef stock and the instant pot we're
just gonna open it we have just a plain pot in here and then we're going to turn
it to saute and normal and we're gonna put two of these marrow bones in and we
are just going to let them Brown and then we're gonna flip them over on them
on the other side and that just gives a little bit more rich of a flavor and it
gives it a little bit more color in our finished stock now we don't add any
vegetables until after our meat is brown so we're just browning the meat in there
and that's gonna take about five to ten minutes on each side these are about as
brown as we need them to be and we can just we don't need to flip them again we
can just leave them right in the bottom we're gonna add some more of our veggie
scraps
and then crush garlic and a slice of ginger and then I just removed the whole
pot it's not hot yet they're just check and use a potholder if you need to fit
underwear my water cooker we're just gonna fill it until it's a little bit
below the max line and put it in our instant pipes all those good veggies in
there put on our lid make sure our event is set to ceiling and then we are going
to go manual for 90 minutes so we're gonna let the pressure release naturally
from here you can use a quick-release if you're in a hurry but I tend to just let
it sit and naturally come down and pressure and then we're just gonna take
the lid off I like to run it through a colander first and then I'm going to
save this meat to use again I'm going to poke the marrow out of the bone and put
it back in with the chicken stock and it can be blended up in soups or just
blended into the chicken stock for any use that you use it for it's incredibly
nourishing and good for everybody easy to digest and make a very healing food
and then after I've poured the chicken stock out I'm gonna discard all the
veggie scraps save our meat and our bone and I actually just put them in a
freezer bag and put them in the freezer after they've cooled and then we can
reuse those for at least one more batch of stock it's not gonna be as nutrient
dense as the first batch wise but it's a great way to get some extra nutrition
out of those bones and that meat and I'm going to pour the stock into mason jars
sometimes I'll reduce the stock down if I'd like to have less stock to have to
store but for right now we're just going to use it as is and to each of these one
quart mason jars I'm going to a teaspoon of sea salt that's not
heavily salted it's not going if we reduce our stock into a sauce it's not
going to be way too salty but it does help preserve give a longer
shelf life to the stock in the fridge and then once we've sealed the jars as
we are using mason jars but no they are not shelf stable we go ahead and keep
them in the refrigerator and I keep them for about usually I try to use up my
stock within two weeks I would guess they probably last about three in the
refrigerator I've never actually had a jar of stock go bad but if you need it
to last longer than that I would recommend simmering it down adding a
little gelatin and storing it as broth cubes in the freezer which I can link to
another video where I show you how to do that