Tis’ the season for Brio Gives Back!

The Brio team is excited to give back to the community by hosting our annual food drive. We love having our old and new patients pop by with bone brothdonations to the Richmond Food Bank. To thank everyone who participates in “Brio Gives Back” we will be raffling off a prize for those who contribute donations. This year we are so excited to announce we are giving away an Instant Pot Pressure Cooker!

A pressure cooker is a kitchen tool to help speed up meal cooking time. An Instant Pot is capable of completely replacing a pressure cooker, slow cooker, rice cooker/porridge maker, sauté/browning pan, steamer, yogurt maker, and stockpot warmer. Who doesn’t need a kitchen appliance that speeds up the cooking time for those busy week nights?

An extremely nutrient rich health food is bone broth, rich in gelatin, easily digestible, reduces inflammation and helps heal lining of the gut. An easy to prepare, health promoting recipe to enjoy during this cold and flu season.

Don’t forget to pop by Brio with your donation at your next appointment, or slide by and have a cup of tea to be entered to win an Instant Pot!

[tagline_box backgroundcolor=”” shadow=”no” shadowopacity=”0.7″ border=”1px” bordercolor=”” highlightposition=”top” content_alignment=”left” link=”” linktarget=”_self” modal=”” button_size=”” button_shape=”” button_type=”” buttoncolor=”” button=”” title=”Instant Pot Bone Broth Recipe” description=”” animation_type=”0″ animation_direction=”down” animation_speed=”0.1″ class=”” id=””]Ingredients

Cooked bones/carcass of organic/pastured chicken or grass-fed beef (Fill half of the pot with bones/carcass. You can freeze whatever bones don’t fit for another time.)
1-2 chicken feet (optional depending on if you have access – it gives really good gel to the broth. Ask your chicken farmer for them!
1-2 large carrots, coarsely chopped
1 medium onion coarsely chopped
2-3 stalks of celery, coarsely chopped
1 head of garlic, smashed
1-2 TB apple cider vinegar
Water enough to cover the bones


Put the bones into the pot first followed by the veggies, garlic, and apple cider vinegar. Fill the pot with water to cover the bones – be sure you don’t go over the “Max” line on the pot.

Let the pot sit for about 30 minutes without any heat to let the apple cider vinegar pull the minerals from the bones.

Put the Instant Pot lid on and turn the vent valve to closed. Push “Soup” and use the manual button to bring the time up to 120 minutes.

The pot will turn “On” automatically and will take about 20 minutes to come to pressure before the 120 minutes starts counting down.

After the 120 minutes of pressure cooking is done, turn the Instant Pot off and leave it be to naturally release about 15 minutes before opening the vent valve and straining your broth.

Recipe from: http://www.raisinggenerationnourished.com/2016/02/instant-pot-bone-broth/[/tagline_box]

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