Instant Pot Bone Broth
Ingredients
The broth
-
1
4 lb
chicken bones
-
assorted
none
veggie scraps (carrot & celery ends, mushroom stems, etc.)
-
enough to fill
none
filtered water
Herbs and spices
-
1
Tbsp
sea salt
-
1-2
Tbsp
whole peppercorns
-
1
Tbsp
garlic powder
-
1
Tbsp
Italian seasoning
-
2
Tbsp
apple cider vinegar
Instructions
- Place frozen bones and veggie scraps in the Instant Pot.
- Add additional fresh veggie scraps for more flavor if needed.
- Fill with filtered water to the fill line.
- Add herbs, spices, and apple cider vinegar.
- Stir the mixture and secure the lid.
- Select the 'Manual' or 'Soup/Stew' setting for 2.5 hours.
- After cooking, allow for a natural release or quick release of pressure.
- Strain the broth into a large pitcher or measuring cup using a strainer.
- Transfer the strained broth into mason jars, leaving space at the top if freezing.
Nutrition Facts (estimated)
Servings
4 quarts
Calories
50
Total fat
0g
Total carbohydrates
5g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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