Instant Pot Bone Broth
Using your Instant Pot to make nutrient rich bone broth gives a quick and easy way to make extremely jelly bone broth.
Equipment
- Instant Pot or similar pressure cooker
Ingredients
- 3-4 pounds of grass-fed beef or pasture-raised chicken bones
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 large onion quartered
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- A handful of fresh parsley
- 1 teaspoon black peppercorns
- Sea salt to taste
- Water
Instructions
- Rinse the bones under cold water and place them in the Instant Pot. Add chopped vegetables, bay leaves, apple cider vinegar, parsley, peppercorns, and a pinch of sea salt.
- Pour enough water into the pot to cover the bones and vegetables, leaving about an inch of space at the top.
- Secure the Instant Pot lid, set it to "Sealing," and pressure cook on high for 120 minutes for beef bones or 90 minutes for chicken bones.
- Allow the Instant Pot to naturally release pressure. Once safe, strain the broth through a fine-mesh sieve into a large bowl.
- Let the broth cool before transferring it to airtight containers. Refrigerate for up to a week or freeze for longer storage.
