Instant Pot Bone Broth Recipe
Instant Pot Pressure Cooker Bone Broth
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
contains fish
shellfish free
dairy free
- filtered water
- bones (i usually use chicken bones that are lefto but you can also use 2-3 pounds beef, lamb, non-oily fish or po
- assorted veggies - i usually toss in half an onio a few carrots, a few stalks of celery, and fresh herbs if i hav
- splash of apple cider vinegar (about 1-2 tablespo
- 1 teaspoon unrefined sea salt.
- *if you're using beef lamb, or pork bones you'll want to roast them in the oven at 35
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (474g)
- Sodium 18.96 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Place bones in <a rel='nofollow' href="https://www.mommypotamus.com/go/instant-pot/" target="_blank" rel="nofollow">Instant Pot</a> and top with veggies, apple cider vinegar, and salt. Add water until the pot is 2/3 full. If you have time, let the pot sit for 30 minutes so the vinegar can begin to pull minerals out of the bones. I almost never wait. (Shhhh!!) Select the 'Soup' button and set the pressure to "low" while increasing the cook time time to 120 minutes. (I actually decrease the time because the timer resets at 120 after you decrease to zero.) After two hours, allow the Instant Pot to depressurize naturally. Strain the broth and discard the bones and vegetables. Pour broth into jars and store in the fridge.
