Instant Pot Bone Broth
I love how easy it is to make bone broth for the week ahead! Rich in nutrients and great to use for soups and cooking grains throughout the week!
Equipment
- Pressure Cooker
Ingredients
- 2 1/2 lbs Beef Bones/ Chicken Bones optional to add 2 chicken feet for added gelatin / collagen
- 1-2 tbsp apple cider vinegar helps to draw minerals from the bones
- 1 tsp peppercorns optional
- 1 tsp sea salt
- 3 whole carrots chopped
- 3 whole celery stalks chopped
- 1 medium onion chopped skin on
- 3-4 medium cloves of garlic smashed with skin on
- 1 tsp added spices (rosemary, thyme, oregano, bay) optional for added flavor
- water to the liquid fill line on your pressure cooker
Instructions
- Option to saute the bones first on sauté mode- I do this if the bones are new and have fat on them to render it off.
- Place bones, vegetables, apple cider vinegar, spices, salt, pepper and water into the pressure cooker/ instant pot. Seal it shut
- Pressure Cook on High for 4hrs
- Once you can take the lid off (mine usually takes 1hr) then let it cool almost completely before straining it into a large bowl.
- Option to skim any excess fat off the top of the bowl - to do this place the bowl in the fridge before putting it in jars. I like the added flavor the fat gives the broth and when using pasture raised animals / grass fed there is very little fat to skim off.
- Fill Glass Quart Jars with your broth and place in the fridge. It will keep for a week.
- To save and use for later you can freeze in freezer containers or I like to plop mine into these 1/2 cup molds to use for soups / bone broth cups whenever I need it.
Notes
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