Bone Broth
Ingredients
-
4
pounds
beef bones
-
1
whole
onion, cut in half
-
1
head
garlic, cut in half (no need to peel)
-
1
leaf
bay leaf
-
1
tablespoon
apple cider vinegar
-
1
teaspoon
celtic sea salt
-
water
to fill line
water
Instructions
- Preheat the oven to 350°F.
- Place beef bones on a baking sheet and roast for 60 minutes.
- Transfer the roasted bones to the Instant Pot.
- Add onion, garlic, bay leaf, apple cider vinegar, and salt to the Instant Pot.
- Fill the Instant Pot with water until just below the max fill line.
- Lock the lid on the Instant Pot and set to manual high pressure for 90 minutes.
- After cooking, release the pressure and remove the lid.
- Allow the broth to cool slightly before straining it into mason jars.
- Refrigerate for up to 4 days or freeze for up to 6 months.
Nutrition Facts (estimated)
Servings
3 quarts
Calories
250
Total fat
10g
Total carbohydrates
0g
Total protein
20g
Sodium
500mg
Cholesterol
0mg
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