Instant Pot Bone Broth That Gels (Whole30 Bone Broth)

[ { "@type": "HowToStep", "text": "Preheat oven to 350º F. Spread marrow bones out on a cooking sheet and roast 20 minutes. Carefully turn the bones over and roast another 15 minutes. Remove from oven and let cool slightly." }, { "@type": "HowToStep", "text": "Transfer roasted bones to Instant Pot, then pour a little water on the cooking sheet. Use a spatula or whisk to loosen the browned bits left over from the bones, then pour the water, melted tallow (fat from bones), and browned bits into the Instant Pot." }, { "@type": "HowToStep", "text": "If using apple cider vinegar, add other bones to pot and pour vinegar over. Let sit 30 minutes then proceed with recipe." }, { "@type": "HowToStep", "text": "Place other bones (necks, feet, or backs), carrot, celery, a few peppercorns, fresh herbs, and plenty of sea salt in the bowl of the Instant Pot. Pour filtered water up 2/3 full, then secure lid with valve in Sealing position." }, { "@type": "HowToStep", "text": "Cook on Manual Low Pressure or 180 minutes, then natural release. Let cool to touch." }, { "@type": "HowToStep", "text": "Place a mesh strainer over a large bowl and gently pour broth over strainer. When all broth is strained, discard bones and veggies, and pour broth into glass jars with tight-fitting lids or into plastic freezer bags." }, { "@type": "HowToStep", "text": "Keeps in the fridge for about a week. Alternately, freeze, lying flat. Keeps in freezer for several months. I usually refrigerate what I’ll drink or use that week and freeze the rest." } ]