INSTANT GELATIN RECIPES

Steps:

• Combine first 8 ingredients (onion through garlic), 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in the inner pot of the Instant Pot.
• Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons of the oil to pan; swirl to coat.
• Sprinkle veal with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Add half of veal to pan; cook 10 minutes, browning on all sides. Place veal in cooker. Repeat procedure with remaining 2 teaspoons oil and remaining veal.
• Add wine to pan, scraping pan to loosen browned bits. Bring to a simmer; cook until reduced to 1/2 cup (about 2 minutes).
• Pour wine mixture over veal in cooker. Close and lock the lid of the Instant Pot.Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “Less” mode. Press [-] or [+] to choose 4 hours cook time. (Cook additional time, if necessary, until veal is very tender.)
• Remove veal from cooker; keep warm. Skim fat from surface of cooking liquid; pour cooking liquid into a medium saucepan.
• Bring to a boil over medium-high heat; cook until reduced to 3 cups (about 13 minutes), stirring occasionally.
• Combine parsley, orange rind, and 1 garlic clove in a small bowl.
• Divide veal among 6 shallow bowls; top evenly with cooking liquid and parsley mixture. Enjoy!

Steps:

• Place all ingredients except water in Instant Pot.
• Fill with water to cover the bones and vegetables. Do not fill higher than 1 inch below the max fill line.
• Close the Instant Pot lid and turn the steam release valve to the sealing position.
• For bone broth, pressure cook using the Pressure Cook/Manual button for 2 hours on high pressure or 3 hours on low pressure.
• For chicken stock, use the Pressure Cook/Manual function and set the time to 45 minutes at high pressure.
• After you set the cook time, the Instant Pot will take about 30 minutes to reach pressure and then the cook time will begin counting down.
• When the cook time ends, allow the pressure to release naturally for 30 minutes by leaving the Instant Pot alone.
• Then CAREFULLY quick release any remaining pressure by using the handle of a long spoon to slowly turn the steam release valve to the venting position. Wait for any steam to escape. Once the pin drops down carefully open the Instant Pot lid.
• Place a strainer over a large bowl, pot or other container. Use a slotted spoon to remove and discard any large solids from the Instant Pot. Pour the broth into the strainer and allow all of the liquid to drain through. Discard the solids.
• Allow to cool completely.
• Store broth/stock for up to 5 days in the refrigerator or up to 3-6 months in the freezer, in an airtight container. Use in your favorite recipes or enjoy as a nourishing beverage.