How to Render Tallow in an Instapot
Ingredients:
- 4+ lbs Beef fat – chop into tiny pieces or run through a meat grinder *or fat from any ruminants – cow, goat, deer, bison, sheep*
- 1/2 cup water
Instructions:
- Chop fat into tiny pieces or run fat through a meat grinder.
- Place fat into instapot. Pour in 1/2 up water.
- Put lid on and seal valve.
- Cook on high pressure for 6-9 hours.
- Release valve and let depressurize. Strain out liquid using a metal sleeve and cheese cloth into clean glass jars. Set aside.
- If there are still fatty chunks, put any collected fat from the stainer back into the instapot. You can pressure cook the pieces longer or you can use the saute function to render the remaining liquid out of the fat.
- Keep the “cracklings,” if you choose, to flavor meats, beans, etc. Or feel free to toss them if you don’t want to use them.
- After tallow solidifies, separate solid fat from any “gel” if applicable. Save gel to use in broth. Place solid tallow in air tight jars.