Simple Instant Pot Bone Broth.
Simple to make, nutrient dense and delicious!
Equipment
- Instant Pot
Ingredients
- Chicken or Beef Bones
- 1/2 Cup Fresh Parsley no need to chop, just toss in.
- 2-3 Carrots no chopping needed.
- 2-3 Celery stalks again, no need to chop!
- 1-2 Whole Garlic cloves
- 3 Tbsp Organic Apple Cider Vinegar
- 1/2 Whole Onion
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Gallon Water
Instructions
- Begin by adding your veggies, fresh herbs, garlic, salt and pepper to your instant pot.
- Add in your bones.
- Add 3 tablespoons apple cider vinegar to the pot.
- Pour about 1/2 gallon of water into the pot.
- Turn your instant pot to pressure cook for as long as it goes. I usually cook mine for the 4 hour time frame.
- When that time has finished, immediately repeat the pressure cooker cycle, this time for 2 more hours. Totaling 6.
- When the instant pot has finished, strain the broth through a fine mesh strainer.
- Allow to cool a bit, adjust seasonings to taste.
- Store in the refrigerator for 5-7 days, and up to 6 months in your freezer.