Instant Pot Bone Broth
A healthy, collagen-rich, broth. Great to use for soups, recipes or just to sip on. Immunity booster!
Servings: 12 jars
Equipment
Ingredients
- 2-3 pounds bones **See recipe notes for details
- 1-2 Sweet Onion quartered (skin can remain on)
- 3 cloves garlic no need to chop, just a quick whack with the flat side of the knife
- 2 carrots cut in thirds (no need to peel)
- 2-3 celery stalks cut in thirds
- 2 Tablespoon apple cider vinegar or lemon juice
- 1 Tablespoon peppercorns
- 1 ½ teaspoon dry thyme
- Filtered water
Instructions
- Place all ingredients into pot. Pour enough water to cover, just under the max fill line.
- Cover, set vent to seal. Set to manual, high pressure for 120 minutes.
- After the timer completes, allow a natural release.
- Strain broth thru a fine mesh strainer or a cheesecloth, or both.
- Allow strained broth to cool completely
- Place in storage containers and store in refrigerator or freezer for later use.
Notes
*** Bones: I use leftover bones from previously cooked turkey, chicken etc. Include skin and connective tissues. Remove most of the actual meat.
A great tip is to keep a running freezer bag full of bones. As soon as we finish a chicken dish or a turkey dish, I immediately pick over the carcass and toss the bones in the freezer. Once I have a good collection, I make my broth.